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Tomatoes

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default Tomatoes

Post by Lottie on 8th August 2010, 2:50 pm

any new thoughts on how to preserve them bar sun drying, soups and purees etc, I'm getting ever closer to making earings out of 'em
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default Re: Tomatoes

Post by Wilhelm Von Rhomboid on 8th August 2010, 3:15 pm

ketchup, pasta sauce.

Have made nearly a gallon of passata today - our huge Italian plum tomatoes are finally all ripening - really glad we did them - the big tomatoes are so much better for sauces - the flesh to pip/skin ratio is hugely higher and hence much less fiddle. Have been roasting them with garlic and sieving off and they taste utterly fantastic. Much better than when we have used eating varieties.
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default Re: Tomatoes

Post by Guest on 8th August 2010, 6:16 pm

Pizza sauce too!
We bottle many many litres of tomatoes (just add some salt) in a good tomato year then they can be used for what ever we want.
Also perfect tomatoes can be frozen whole. When they defrost they go to mush but are very very convenient for stews, soups and anything else that might want a bit of tomato flavouring.

I also make cherry tomato and onion relish which is excellent.
....Tomato and fennel hamburger relish - not tried


Last edited by Zoe on 8th August 2010, 10:19 pm; edited 1 time in total

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default Re: Tomatoes

Post by Guest on 8th August 2010, 6:33 pm

Lots of ideas. Shall use them if our toms do well. Lots coming but slow as no greenhouse yet :-(

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Post by Wilhelm Von Rhomboid on 8th August 2010, 8:02 pm

Zoe wrote:Also perfect tomatoes can be frozen whole.

Or bottled whole of course. The firmest and best of our plum tomatoes will be blanched and bottled.
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Post by Lottie on 9th August 2010, 7:35 am

Right, pasta sauce it is , thank you!

OK Billy, may I direct you to recipes? pasta sauce sounds groovy

I'm loving the hooge toms too, I can't help but eat the lil ones, and one of my beefsteaks is as large as my spread hand, and still growing and green.. I shall piccy it when it finally reddens up, unless, of cuorse it gets bottom rot and falls off..
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Post by Compostwoman on 9th August 2010, 11:11 am

I freeze whole the ones I want to chutney, as it makes getting the skins off when frozen so much easier.

Apart from that, I do what Zoe and others have suggested, above.

Tend to dehydrate most of mine as they store so well like that and are useful in so many ways.

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Post by polgara on 9th August 2010, 5:42 pm

I just cook mine off in a very little water & then puree them. Put them in the freezer & then season them when I use them for whatever I decide. Sometimes soup or pizza or just as a bit of flavouring
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Post by Dandelion on 9th August 2010, 5:58 pm

There's a good recipe for tomato soup in the first Cranks cookbook - you can prepare the tomato part of the recipe and freeze it, then add the milk when you want to make it later, so it doesn't take up so much room in the freezer. (Can post the recipe if anyone wants it)
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Post by Wilhelm Von Rhomboid on 9th August 2010, 6:11 pm

Yes please Dandelion. Can never have too many tomato soup recipes.
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Post by Dandelion on 9th August 2010, 6:35 pm

I've put it in the recipe bit....
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Post by GB on 11th August 2010, 9:34 pm

Have been fighting the shield bugs all summer for my toms and frankly, loosing the battle

But on the odd occasion of having some extra toms just throw a good mess of sliced blanched (not necessary but makes getting the skins off easier) toms into a frying pan with hot bacon fat.

A little pepper and salt and simmer until its cooked down into a really thick seedy heady mass.

Serve with hot crusty bread.

In our house its called fried tomatoes but its really tomato heaven
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default Re: Tomatoes

Post by Lottie on 12th August 2010, 11:51 am

Gawd, I'm drooling now, how embarassing..

Sounds delish, GB, my lil feathered friend... I love anything with crusty bread...
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Post by Lizbuff13 on 6th October 2010, 5:22 pm

I would like to report that my vacation was a race against time to try and preserve as many tomatoes as possible. I ended up getting 111 qts. of tomato products preserved for the winter.

Over 54 qts of Spaghetti Sauce
33 qts of Whole Roma Tomatoes
7qts of Tomatoes w/ zucchini
19 pts Tomato Sauce
7 pts Tomato Soup
4 qts Tomatillos (for salsa verde) (yes, I know these aren't tomatoes :-) )

This doesn't include the gallons of hot spicy tomato juice my mum has been processing.

There are still wheelbarrows full of tomatoes to process before the freeze, not sure I will find the time.

I think I am obsessed....but that fresh summer flavor will taste so fine on cold winter days!

This coming weekend....hot pepper harvest......pick the rest of the tomatoes, even the green ones and prepare them for ripening in the shop.

What is everyone else doing? Has anyone had a frost yet in their areas? I anticipate I have about 2-3 weeks left....

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default Re: Tomatoes

Post by Lottie on 6th October 2010, 8:21 pm

Wow! Shocked

That's amazing!! Very Happy

I think I have three jars of pasta sauce.. Embarassed Laughing OOoo and tom soup, plus the dried ones, which ain't bad for me, I had a tin of heinz last year.... Rolling Eyes Wink

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