18 Flavorite tomatoes (large, fleshy and a little over ripe are best)
2 medium brown onions (finely chopped)
1 medium stick of celery (including the leafy tips)
2 cloves garlic (freshly chopped)
1 large red capsicum (finely chopped)
250ml pureed apple
250ml pureed pumpkin
100g tomato paste
150g raw sugar
200ml olive oil
1 tsp cayenne pepper
1 tsp salt
10 clove buds (just the head not the stalk) Fresh herbs from the garden to taste (keep an eye on the amount becasue too much basil or oregano will make the sauce too much like pasta sauce).
Using a snarp knife make a small cross at the bottom of each tomato before placing them in a pot of boiling water for one minute, then remove and plunge into iced water. This will prevent the tomatoes from cooking but allow you to remove the skins, halve the tomatoes and remove the pulp (seeds). Heat oil in a heated, deep frypan and cook the tomatoes, onions, celery, garlic and capsicum on a moderate heat until soft.
The simmer for one hour, slowly adding the apple, pumpkin puree, vinegar, tomato paste, sugar, herbs and spices. Allow mix to cool, then vitamise for a smooth consistency. Bottle in swing top or screw top bottles.