Just like Mama use to make!

The other day when I was cooking in the kitchen, I was cutting tomatoes and it made me think. From where did they originate? After further investigation, here are my findings.

Tomatoes are one of the oldest fruits around. Yes, I said fruit, not many people know this.

It is said tomatoes originated from the Andes, in what is now called Peru, Bolivia, Chile and Ecuador - where they grew wild. 700AD is when the Incas first cultivated them.

Tomatoes didn't arrive in Europe until the 16th Century and it is not known how. It has been said that they were brought back from Central America by the Spanish Conquistadors. Another legend is that Jesuit priests brought them to Italy from Mexico. Others say Columbus brought the first tomato to Europe.

The first cultivated tomatoes were yellow and cherry-sized, earning them the name, "Golden Apples". They were considered poisonous, but were appreciated for their beauty.

In fact, tomatoes are a member of the nightshade family (Solanaceane), which includes henbane, mandrake and deadly nightshade, all of which are poisonous. Potatoes, peppers and aubergines (egg plant) are also members of this plant family, as is tobacco.

The first known British tomato grower was Patrick Bellow, who successfully reared plants from seeds in 1554.

Legend has it that the first tomato to be eaten in the United States was consumed in a public demonstration by John Gibbon of Salem, Massachusetts in 1830. Despite warnings its poison would turn his blood to acid, he did not fall to the ground frothing at the mouth!

Now to throw a twist about the tomato, in Australia we have another type. It is

called a bush tomato (desert raisin). We learned about this from the aboriginals, it is edible and part of their bush tucker. A small native tomato that grows on a small prickly shrubs, the fruit has a strong flavour and is vitamin C-rich.

There are a number of species which contain significant levels of solanine and are highly poisonous. It is strongly recommended people unfamiliar with the plant do not experiment with the different species, as differentiating between them can be difficult.

I have tasted them. They were like a sun dried tomato, but bitter in taste. 

Why not try making your own tomato sauce? Try my recipe, you may be surprised and know fresh ingredients are going into it!  

Wash 2kg ripe tomatoes and look for any that are rotten and discard them. I always use good quality tomatoes. I can't see any reason to make sauce if it's not the very best. 

Chop the tomatoes and place into a large stainless saucepan or stockpot.

Chop up 500grams of green apples, cored, peeled and add to the tomatoes.

Chop up 500grams of onions, peeled and add to the tomatoes and apples. 

In a cheesecloth or muslin place 4 tablespoons of whole cloves, 2 tablespoons of whole allspice, 1 and a half tablespoons of whole black peppercorns and a teaspoon of fennel seeds. Tie to form a bag with string (butchers twine).

Now, add to the tomato mixture in the pot, 500grams of white sugar, 2 tablespoons of salt, 1 and a quarter teaspoons of cayenne pepper, 1 and a quarter cups of malt vinegar and drop in the spice bag. 

Note: Salt should be preserving salt (no iodine or anti-caking agent).  

Bring to the boil. 

Now, cook uncovered for 1 to 1 and a half hours, depending on the tomatoes used and thickness of the sauce.

Take spice bag out of the pot and at this point I use a stick blender and whizz up the sauce.

Then push through a sieve. 

I sit the sieve over a jug and then the sauce is ready to pour in hot sterilised jars, using a funnel so not to drip hot sauce on yourself.

Screw lids on tightly and leave to cool before labelling and putting in a cool dry cupboard. 

Note: I wash jars and lids in hot soapy water, rinse in very hot water and then place in the oven set to 120 degrees Celsius for half an hour. I put the lids into a heat proof bowl and add boiling water. Then, I use stainless steel tongs to take the lids from the water, taking care not to touch the inside of the lids (can contaminate). Place lids on a paper towel to thoroughly dry. Take care removing jars from the oven.