Redplumsauce Recipes

Steps:

• Halve and stone plums and crush the garlic and put into a pan with the remaining ingredients.
• Cover and simmer for 50 minutes, or until the fruit is very soft and has really flavoured the vinegar.
• Sieve the sauce and pour into hot sterilized bottles and seal.
• N.B. Make sure bottles are well sterilized before filling and when cold a vacumn seal has formed.

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Steps:

• In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
• Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
• Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
• Fill and seal jars; process in boiling water bath for 30 minutes.
• Makes about 4 cups

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

Steps:

• Cook all ingredients in a 4- to 5-quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours. Force mixture through a large medium-mesh sieve using a rubber spatula, discarding peels.