Mike’s website – goodfromscratch.co.nz 

Happy Tomato! 

We can't really talk about summer without bringing in the big guns of the vegetable garden Tomatoes.  

We have a truck load of them growing on the farm, I think Bee and Adrianne, our gardeners, are busy keeping the pesky birds away from them at the moment.  

Don't ask me about the varieties but what I can tell you is they are the sweetest and juiciest tomatoes I have ever had.  

But what do you do when you have a large number of tomatoes coming out of the garden at the same time? You make sauce! 

This recipe today is something slightly different: Momo sauce. 

I was coming back from Whakatane last Monday with the kids in tow, noticing a little road side food caravan selling Nepalese Momo dumplings in Matatmata, so we stopped. As the kids are obsessed with anything to do with dumplings we had to stop! 

These dumplings were a little different than the Chinese versions, thicker wrapper, different shape and these where chicken flavoured which is a little bit different. 

But what makes them was the sauce! Yes, I did ask him for the recipe but he didn't hand it out and why should he?! So, I created my own recipe which I want to share now. 

Momo sauce 

3 tbsp grapeseed oil  

1 large onion, peeled and diced  

2 cloves garlic, peeled and crushed  

1 red chilli, cut in half and de-seeded  

1 tsp turmeric powder  

6 large tomatoes, diced  

2 tbsp soya sauce  

4 tbsp red-wine vinegar  

2 tbsp honey  

1 tsp salt  

1/4 tsp cracked pepper 

Heat a large sauce pan over a medium heat, add in the oil followed by the onions, garlic, chili and turmeric. Continue to sauté until the onions soften.  

Add in the tomatoes and bring back to the boil, turn down and simmer for 15 minutes or until the tomatoes start to break down.  

Stir in the soya, vinegar, salt and pepper.  

Place mix into a food processor or use a hand blender to puree until smooth.  

If you prefer you can just leave the chunky as is, then you will have a Momo chutney.