Friday, 20 August 2010

My Favourite Kind of Preserving.....

My favourite kind of preserving is the kind that is simple, doesn't take up much of your time, stores beautifully and keeps indefinitely. After all you don't want to be eating the same food day in day out (unless it's Garlic Kievs....my weakness, I literally could eat them every day, forever.....but that's another story).
And this sauce is one of the simplest of all, I simply pile all the ingredients in the biggest tin I have, in this case it was Tomatoes, a huge Marrow, Onions, Garlic and a couple of whopping big Chillis, all homegrown and freshly picked. Cover with a couple of glugs of good Olive oil and a squeeze of tomato puree.
Add a handful of freshly picked Basil leaves.
Cover tightly with foil and pop in the bottom oven of the Aga for a few hours. If you haven't forgotten about it check later and remove the foil, give it a good stir and then pop bake into the oven uncovered for another hour or so.
~
Once you take it out simply whizz up with a stick blender or liquidise, add a few more fresh basil leaves to the hot sauce and then pour into hot sterilised jars. And Bob's your uncle. Don't forget to label as you need to know that this sauce has a kick, with garlic and Chilli it's slightly fiery and this version needed no seasoning whatsoever, the flavour was delicious.
~
We now have nine jars squirrelled away in the larder ....well we had to sample one to check I had it right, we had it poured over chicken breasts with a handful of rice thrown in and cooked again for half an hour.....yummy!
~
(Don't you just love my new shopping basket in the top picture....I do. I got it from Twice this week. I think my former handbag obsession has changed to a basket obsession...well...they're so useful!!)
~
Sue xx

10 comments:

  1. looks wonderful & I like your new basket

    ReplyDelete
  2. Great idea Sue, something really easy to do and will taste fabulous with most things.

    Suzy x

    ReplyDelete
  3. right i WILL try this in the next week!!

    ReplyDelete
  4. I love these posts of yours Sue, always makes me feel like I should be making more and storing more. But also makes me hungry!!
    x

    ReplyDelete
  5. I do something similar but I just freeze it afterwards.

    ReplyDelete
  6. Brilliant recipe .. How long will it last , I don't have a larder as such ... !

    ReplyDelete
  7. Hi Anne, it will keep indefinitely, as long as your jars are sterilised and the tops are depressed. We have just eaten (earlier this week) a jar I made last year and it was as fresh as when I did it.

    Sue xx

    ReplyDelete
  8. Just added this to my "To do" list. It looks great and partially solves the great big marrow problem. : )
    Smashing basket.

    ReplyDelete
  9. Hi Sue, love the basket too! We've just had some great news, we have our allotment! It's a full size one and needs digging over but at least we've got the winter to do it. I'm really excited that I'll be able to make sauces like yours next year. Me and the OH have been reading your posts wishing we had a few jars stored away too. I'll blog about it with pic's after the wedding palava is out the way. Really interesting news about Norman! Hope he's happy in his new state :) Lizzy xxx

    ReplyDelete

Sorry but I have added word verification to try and curtail the unprecedented amount of spammers recently posting comments. I will try this rather than stop Anonymous Users commenting for the time being to see if this will solve the problem. Thank you for your patience.