Topic: Tom juice,Now what?

[Andy H]

Just bought machine to squish all the toms leaving the skins and pips in one pile and juice in another. got saucepan of juice, how do I make a tomato paste so I can freeze and add to things later?

Or even a simple tomato soup to freeze without too many strange and complicated ingredients?

[tim]

Juice AND pulp, I hope?

Paste or passata - just reduce it in a low oven to the consistency you want.

Or sieve, dilute, add sugar, salt & citric acid & bottle as juice.

[Annadl]

Hi Andy

You could try the reverse of this attachment.  ie simmer the juice & pulp and freeze in bags or bottle in preserving jars.  (sieving has already been done ;D)

http://www.allotments4all.co.uk/yabbse/index.php/topic,344.msg3344.html#msg3344


Anna

[Andy H]

Yes pulp as well "in low oven"? not on ring?

think I will reduce it down and freeze.

Suddenly the mountains of toms don`t seem that high now!

Thanks all

[tim]

Sorry - 'low oven' because we're AGA people - &, anyway, it's often more domestically acceptable to do things in the oven. Depends upon the cost?