Well Preserved

I’ve been on a preserving bender lately, with all the end of summer glut at the markets. Roasted tomato sauces, damson plum jam, loads of kimchi and other fermented veg, and pickled jalapenos.
The roasted tomato sauce was from Hugh Fearnley-Whittingstall cookboog veg Every Day (basically cut in half, sprinkle with a little oil, thyme, garlic and salt and pepper and roast at 180degC for an hour or so, push through a sieve, then simmer the resulting sauce for another couple of hours along with some vinegar and sugar). Here are the links to the best recipes I found for the other goodies:





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