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Title: Tom juice,Now what?
Post by: Andy H on September 17, 2005, 13:55:02

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?

Title: Re: Tom juice,Now what?
Post by: tim on September 17, 2005, 14:12:26

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.

Title: Re: Tom juice,Now what?
Post by: Annadl on September 17, 2005, 14:49:28

Hi Andy

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

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

Anna

Title: Re: Tom juice,Now what?
Post by: Andy H on September 17, 2005, 15:00:22

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

Title: Re: Tom juice,Now what?
Post by: tim on September 17, 2005, 20:11:32

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?

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Produce => Recipes => Topic started by: Andy H on September 17, 2005, 13:55:02