Late Harvest Tomatoes Baked & Bottled with Ginger, Garlic & Cloves


2 kg tomatoes

Balsamic vinegar

5 cm fresh ginger skin on -grated

4 cloves - bruised

Lemon juice


Core tomatoes and place in baking tray with garlic (no need to peel) , drizzle with balsamic and cook at 140 degrees C for 1 - 1.5 hours until the tomatoes have collapsed.  Remove the skins and pack tomatoes and garlic into # 20 bottles - reserve the liquid.  Add the grated ginger and cloves shared between each bottle and top the bottles up with the reserved liquid and a little water ( if there is not enough baked tomato juices ). Add 2 teaspoons of lemon juice per bottle leaving a 12 mm headspace .  Seal with ring, lid and clip and process as per preserver type.         

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