Tamatie en uiesous

Dagsê Lesers,
Hierdie tamatie en uiesous is altyd ’n wenner by enige dis. Die heel lekkerste vir my is dat ek dit kan bottel, in die spens kan stoor en gebruik, soos ek dit nodig kry. Die resep lewer sowat 1.8L sous.

TAMATIE EN UIE SOUS x

 

Hier is die resep:

500g uie, fyngekap
2kg tamaties, fyngekap
15ml gedroogde basielkruid ( of 30ml vars basielkruid)
25ml suiker
2ml fyn swart peper
10ml seesout

Braai die uie in ’n groot pot tot deursigtig en sag.
Voeg nou die tamaties sowel as die res van die bestanddele by en laat dit oor stadige hitte prut vir ongeveer 1 uur totdat die sous lekker dik is.

Begin dadelik die bottels voorberei sodra die tamaties in die sous bygevoeg word, sodat alles gereed is om te bottel die oomblik as die sous klaar gekook is. Klik hier vir meer inligting oor die inmaak proses.
Was eers jou bottels goed en spoel deeglik af (moet nie afdroog). Pak al jou bottels net so nat onderstebo in die oond. Skakel nou die oond aan op 100 grade. Sit die deksels in ’n pot met water op die stoof en bring tot kookpunt terwyl jy die sous kook en draai dan die plaat af, sodat die deksels net aanhou prut.

Sodra dit gereed is, neem nou jou warm bottels uit die oond en skep jou sous in die bottels met behulp van ’n tregter (sien artikel) sodat die rand van die bottels nie vol stroop word nie. Vul die bottel tot 1 cm van die borand af en skroef die deksels op.
Pak dit eenkant om af te koel maar pasop om die bottels te na aanmekaar te pak aangesien die middelste bottels sal aanhou kook en jou sous kan dalk brand. Pak dit minstens 20 cm uitmekaar. Sodra die bottels afgekoel is, was af en plak ’n etiket op elke bottel met die naam van die inhoud sowel as die datum waarop dit gemaak is, sodat jy altyd die oudste eerste kan eet.

Geniet!

Mariette

6 Responses to “Tamatie en uiesous”

    • Good day Marie,

      This sauce is such a hit in my house that I never had it on the shelve for more than four months. I believe that if kept in a cool pantry it should keep fresh for at least six months. I have researched a bit as well and was advised that the best practise for home canned food is to use it in one year from date of canning.
      Hope that helps.

      Regards,
      Mariette

      Reply
  1. Hi I’m most interested in this recipe for the Tomato Either sauce or pickle, or even what the English call Chutney. I’ve tried to find the translation, but cannot find it on the page with the recipe? Please kindly translate the recipe into English.

    Thank you for your help with this matter

    Reply
  2. Hello Mariette. Have you got a recipe for Green Tomato Chutney please? We grew our own tomatoes this year but they were hit with black frost and although we followed a recipe to the letter, it tastes overwhelmingly of vinegar. The recipe we used said to wait 6 weeks before using and even after 8 weeks it has improved slightly but still that overwhelming vinegar taste. I thought maybe cooking the remaining chutney and adding more spices and sugar but not sure if we could do that? We have about 3 kgs still in unopened bottles!
    Would appreciate your thoughts please
    Regards
    Janet

    Reply
    • Good day Janet,
      I know that jams that did not set properly can be opened and boiled again (although I have never done it myself), so I would say that I am sure that you can cook it again.
      There is so many factors to keep in mind when bottling your produce, for instance it is always better to use a pot with a bigger diameter as there is more surface area from which the excess water can evaporate. Chutneys needs to be boiled slowly so that the fruits can disintegrate whereas jams needs to be boiled hard.
      I will send you a recipe then you can compare to yours and see if more spices can be added, sometimes when chutneys have a overwhelming vinegar taste (when the ratios of fruit, sugar and vinegar is correct) it just needs to be boiled for longer to evaporate more. I have not personally made green tomato chutney, but my mom used to make a delicious green tomato chutney.
      Regards.

      Reply

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