But then I realised you can you ever have enough pasta sauce tucked away for the winter. And seeing I finally had my hands on a copy of A Year In A Bottle, the wonderful book on preserving by Sally Wise, I thought I might as well go for another 20 kilos.
If you've ever thought about putting away food as jam, preserves or even freezing, this book is for definitely for you. This book is beautifully written with easy to follow instructions and plenty of recipes. Sally lives in Tasmania and this book is also peppered with tales of her own, from adventures with her grandparents as a child to picking fruit with her own children.
Pasta sauce not withstanding, it was a recipe for tomato chili pickle that caught my eye. With 20 cloves of garlic, loads of olive oil and a mountain of cumin, cooking this pickle filled the house with the most irresistible spicy fug.
If by any chance you still have a couple of kilos of tomatoes lying around I thoroughly recommend you cook up a batch. It's super easy and super delicious. Here is the recipe:
Tomato Chili Pickles from A Year in Bottle by Sally Wise
1.5 tbs yellow mustard seeds
1.5 cups white or cider vinegar
2.5cm piece of fresh ginger peeled
20 cloves of garlic
1.5 cups olive oil
250g large red chilies, finely chopped
1.5 tbs ground turmeric
4 tbs ground cumin
1.25 cups sugar
1 tbs salt
Combine mustard seeds and vinegar in a bowl and set aside to soak for at least 30 minutes. Transfer to a food processor, add ginger and garlic and blend until well pureed.
Heat oil in a large saucepan, add chilies and tomatoes and saute slowly for a few minutes. Add mustard seed and vinegar mixture, turmeric, cumin, sugar and salt. Simmer for at least three hours or until thickened.
Pour into sterilised bottles and seal. Store in a cool dry and dark place for two weeks to allow flavours to develop before eating.
Makes approx 1.25 litres.