Tomato jam 
Makes 2 cups (600 g)
1 kg ripe tomatoes (about 5 large)
450 g sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice

Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.  Cut the tomatoes into pieces. Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice. Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Tomato smoortjie

Braise 2 chopped onions in little oil until golden brown. Add the following ingredients
- 1 tsp of garlic paste
- 2-3 finely chopped green chillies
- 6-8 ripe chopped tomatoes or 1 tin of chopped tomatoes
- 1-2 tsp of tomato paste
- pinch of salt

Stir well and cook for 15 minutes on slow heat. Add 1-2 tbsp of sugar or sweet and sour sauce to balance out acidity of tomatoes.