Tomato and spaghetti preserve

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 9
Servings 8
Time 15

Ingredients

  • 500
    g
    onions, sliced into rings
  • 30
    ml
    oil
  • 4
    kg
    ripe tomatoes, peeled and quartered
  • 375
    ml
    smooth apricot jam
  • 250
    ml
    white sugar
  • 12.50
    ml
    salt
  • 5
    ml
    nutmeg
  • 2
    ml
    cayenne pepper
  • 2
    packets (500 g each) spaghetti
 

Method

20
 
Sauté the onions in a little oil until soft.

Add the tomato quarters to the onion rings and simmer until the tomatoes are soft and mushy.

Blend the remaining ingredients except the spaghetti and add to the tomato mixture.

Simmer until the mixture is no longer watery.

Meanwhile cook the spaghetti according to the packet instructions.

Drain well, add to the tomato mixture and simmer for another 5 minutes.

Spoon into clean, sterilised jars and seal.

 

Read more on: starch  |  slow cook
 

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