Allotments 4 All
Allotment Stuff => The Basics => Topic started by: Jayb on September 19, 2014, 12:25:20
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I've been picking lots of tomatoes and seem to have more than ever. I've been making roasted tomato pasata, which I love and is fab for sauces, soups, bolognese, chilli and such. I've already frozen quite a bit so don't really need much more. I'm planning on drying quite a few too this year as I didn't do enough last year. I've given quite a few away too. But how else can I use them? What do you do with yours?
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I've made as much passata as I will need and I eat at least one large beefsteak tomato every day with my lunch so I have started to pop whole tomatoes into any odd spaces in the freezer (which is close to bursting at the seams!). I plan to use them later by plunging them into boiling water, peeling them and using as many as needed for soup or the day's meal. I will also be making a few jars of chutney using a mix of ripe and any green ones still on the vines when I pull out the plants in a week or two.
Tricia
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Chutney is always a winner in our household for preserving tomatoes - either green or red
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whats your fav green chutney recipe Yorkshire lass,cos if its different from what ive done in the past ill have a go at what you've made
always up for trying summit NEW !!!!!!!!!!!!!!
Gazza
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Gazza - This is the recipe I use
5 lbs green tomatoes
1 lbs onions
1/2 oz salt
1/2 oz pickling spice
1 pint vinegar
1 lb brown sugar
1. Chop onion finely and cook in a little water until tender
2. Add chopped tomatoes salt and spices(in a muslin bag)
3. Simmer until tender
4. Add the vinegar and sugar
5. Boil until thick
6. Remove bag of spices
7. Put in jars while hot.
Approx time of cooking 2 hours
Time to mature 2-3 months
Yields about 6 lbs
It's a basic recipe but we like it
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Making chutney today :toothy10:
I eat at least one large beefsteak tomato every day with my lunch
Tricia
Me too :happy7:
My latest absolute favourite at the moment is a sandwich, rivita or pitta filled/topped with tomatoes and a small spoon of Lime pickle Mayo - yummmm :drunken_smilie:
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Ripen them off in a bowl with a banana in it (change the banana out regularly), then roast them down a bit (30-60minutes at Gas 6/180C depending on size), and freeze in portions to use instead of canned tomatoes in chillies/curries etc... the roasting process improves the flavour and gets rid of some excess moisture.... best done with italian plum types and beefsteaks or proper culinary things like Heinz or Black Krim...