Condiments and Preserves

Slow Roasted Tomatos

IMG_2302This is a great way for using up tomatoes. I buy them in bulk at my local fruit market, extremely cheap at the moment. Just slice them in half, place in a large mixing bowl with fresh garlic and oregano, good lug of oil and balsamic vinegar, scatter onto baking trays and season with salt and pepper, cook for about 2hrs on low heat.

The tomatoes can then be stored in the fridge for about 2 weeks or frozen for 3 months. Great addition to salads or pasta sauces and the ones from the freezer work great on pizzas.

Slow Roasted Tomatoes


4 cloves of garlic, crushed

handful fresh oregano, finely chopped or 1/2 tablespoon of dried oregano

A good splash of rice bran oil and balsamic vinegar ( not too much balsamic )

5 punnets of cherry tomatoes halved or  1.25kg of your choice of tomato


  1. Preheat oven to 180* fan forced. Line 3 baking trays with baking paper.
  2. Whisk together the garlic, oregano, oil and balsamic vinegar, add the tomatoes and toss. Divide amongst the baking trays with the cut side facing up, season with salt and pepper.
  3. Bake for 15 mins , then reduce the temperature to 120* and bake for another 1-1 1/2 hours. They are ready when they start to shrivel around the edges.
  4. Store in a jar in the fridge for up to 2 weeks or freeze for up to 2 months.

Tomato Chutney


Friday night treats are always exciting when Tomato Chutney is involved – burgers, sausages, steak, potatoes, even eggs – this Tomato Chutney is your best friend. The recipe has  sweet and savoury notes, with a hint of cardamon and cloves. It’s a one-pot wonder, just let it simmer down for a couple of hours and watch how it transforms into a pot of mouthwatering goodness. The Tomato Chutney will keep in the fridge up to a month. This recipe makes enough to give to family and friends – share the love, I say!

Tomato Chutney


1.5kg tomatoes, cored and diced

800g red onion, diced

2 cups light brown sugar, packed

300ml red wine vinegar

8cm piece ginger, finely chopped

8 garlic cloves, finely chopped

1 teaspoon of ground cardamon

3 cloves, ground in a mortar and pestle or 1/4 teaspoon of ground cloves

1 teaspoon sweet paprika

1 chilli (optional) I like to keep some separate and add some chilli powder at the end


  1. Place all ingredients into a very large pot and bring to the boil, stirring occasionally. Reduce heat and simmer for 1-2 hrs until reduced by half and has began to get glossy and thick.