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Messy Fiesta Tomato Salsa

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Tomato Salsa
Harvested Fresh Tomatoes

Messy Fiesta Tomato Salsa

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Ingredients
  

  • 600 g Capsicum
  • 60 g Garlic cloves
  • 640–720 g Red onion
  • 80–160 g Chilies
  • 2 kg Ripe tomatoes
  • 40 g Rock salt
  • 320 ml White vinegar
  • 560 g Tomato paste

Instructions
 

  • Preheat oven to 130°C.
  • Roast capsicum, garlic, onion, and chillies until soft and fragrant.
  • Meanwhile, peel tomatoes (score with an X, blanch in boiling water 2–5 mins, cool in iced water, peel) and chop. Add to large saucepan.
  • Roughly chop roasted vegetables and place in a saucepan.
  • Add salt, vinegar, and tomato paste.
  • Bring to a simmer and cook for 20 minutes, stirring occasionally.

For preserving:

  • HOT: ladle into jars, water bath for 30 minutes in boiling water.
  • COLD: ladle into jars, fowler method for 90 minutes.
  • Yield: ~3.5–4 litres of sauce.
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