Grow Your Own Magazine

Vegmonkey · #1 (**permalink**) 26-07-2007, 10:10 PM

What is the best recipe for preserving tomatoes? I want to cook them, and store them so i can use them in something like a spag bol.

Hazel at the Hill · #2 (**permalink**) 26-07-2007, 10:15 PM

Not that we are remotely near a glut of tomatoes yet - but I would chop 'em up with onion, garlic and sweet peppers, roast them, then bosh the whole lot up a bit in the blender then freeze in manageable quantities.

Alice · #3 (**permalink**) 26-07-2007, 10:49 PM

I would go with Hazel on that one Vegmonkey, and you might want to try this - tip from another Grape last year, sorry I can't credit the person as I can't remember who, but it worked brilliantly.
Just spread some small tomatoes out on a tray
Put them in the freezer until frozen
Tip into a freezer bag and seal.
Add some to tomato based dishes at the last minute just to heat through.
Just for the glorious sight of fresh, whole tomatoes on the top.
I'll certainly be doing it again this year - just as soon as I get some ripe tomatoes.

Vegmonkey · #4 (**permalink**) 27-07-2007, 03:04 PM

Thanks for that...i find it's always best to plan in advance though, so when they come...i will be ready! Might need to buy a new freezer tho!

scarey55 · #5 (**permalink**) 27-07-2007, 06:07 PM

Have you tried Delia Smith's Classic Fresh Tomato Sauce (www.deliahonline.co.uk) Simplicity itself, it freezes and tastes even better for it. The pic on Delia's web site doesn't do it justice but when you want a quick meal - just get some out of the freezer, warm it up and add it to pasta - voila!
ps. sorry about the name it just seems to follow me wherever I go. I promise I'm not that scarey

bramble · #6 (**permalink**) 27-07-2007, 08:48 PM

Hi Scarey55, tried to0 acess the page you recommended but it would'nt come up so, wondering if you could possibly post the recipe foe the fresh tomato sauce. Thanks in advance.
Bramble.

Hazel at the Hill · #7 (**permalink**) 27-07-2007, 09:14 PM

HI Scarey - and welcome to the VIne! I take it you are growing toms too? Hopefully with better success than me - although perhaps they will taste all the better for me having to wait SOOOOOOOO long!

Suspect the link should be www.deliaonline.co.uk ?

scarey55 · #8 (**permalink**) 29-07-2007, 02:41 PM

Hi Hazel and thanks for the welcome,

'Fraid I won't have any toms this year - Dreaded blight (mould) got to everything. Lost all my grapes, potatoes and tomatoes but last year I had a glut of tomatoes and tried every way I could think of to keep them. Also made tomato soup - and, have you tried tomato jam, actually not as bad as it sounds.

You are, of course right about the link - spelling never was my best subject.

Lastly, my Grandma lived in Sutton Coldfield and I was born in Tamworth! Small world as they say.

Clare (aka Scarey55)

scarey55 · #9 (**permalink**) 29-07-2007, 02:50 PM

Hi Bramble,
Have you seen the reply from Hazel - silly me can't spell Delia

- the link should be www.deliaonline.co.uk then just search for tomato sauce.
Cheers,
Clare (aka scarey55)

valmarg · #10 (**permalink**) 29-07-2007, 05:01 PM

The following is a slightly different way of preserving green cherry/plum tomatoes. It is from a book on pickles we borrowed from the library ages ago:

PICKLED GREEN TOMATOES

Too many pickle recipes read – and taste – as though they are the last desperate solution to the problem of gluts. Green tomatoes are the classic example. This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh. One of the best varieties to grow is the cherry tomato called Gardener’s Delight. This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle. Once you have tasted it you will never again forget that the tomato really is a fruit. It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
½ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar. Stir very gently and bring to the boil, then strain immediately. (The malt vinegar can be thrown away or saved for making chutney.) Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes. Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil. Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars. Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered. Cover and store for 3 months before opening.

If any of the tomato skins do split, I remove the rest of the skin, rather than throw them away.

valmarg

pigletwillie · #11 (**permalink**) 29-07-2007, 05:35 PM

I do as Hazel suggested but instead of freezing it use a pressure canner to give jars of pasta sauce or add the mince to make bolognese sauce and can that.

Also try oven dried tomatoes, and store in clean jars topped up with olive oil.

Hazel at the Hill · #12 (**permalink**) 29-07-2007, 06:19 PM

Quote:

Originally Posted by pigletwillie

.....instead of freezing it use a pressure canner to give jars of pasta sauce or add the mince to make bolognese sauce and can that.

I've seen that pressure canning thing on your blog, PW - looked a bit complicated (and a lot of kit!) for me as a first timer, but I'll revisit this if I run out of freezer room. Or indeed ever get any ripe tomatoes!

Does the canned sauce taste the same as the frozen?

pigletwillie · #13 (**permalink**) 29-07-2007, 06:50 PM

Just as good Hazel and it really is easy. The bonus is just cooking some pasta and pouring on home made bog or sauce with no need to defrost. I also preserve passata that way now and boy does it free up freezer space. The convienience is the main thing though.

Hazel at the Hill · #14 (**permalink**) 29-07-2007, 06:54 PM

Quote:

Originally Posted by pigletwillie

.........and pouring on home made bog or sauce with no need to defrost.....

Hmm...I can see the advantage in that - I presume you'd keep an open jar in the fridge, and how long does it keep once the jar is opened?

pigletwillie · #15 (**permalink**) 29-07-2007, 09:42 PM

I do passata in small jars Hazel and tend to use them all once opened but I suspect 3-4 days in the fridge would be ok.

Vegmonkey · #16 (**permalink**) 30-07-2007, 11:21 AM

Thanks for all the responses. Piglet, i 've looked into the canning thing recently...it does seem esy. I assume i would be able to put garlic and onions in with the tomatoes in the jar before heating?

What i might do is freeze them first, then when the garlic is ready, can with the onions. Hmmm, decisions, decisions...

WiZeR · #17 (**permalink**) 16-08-2007, 10:33 AM

in the delia recipe it says to skin the toms. Is this absolutely necessary? I have a bag full of cherry toms, skinning would be torture!

scarey55 · #18 (**permalink**) 16-08-2007, 10:39 AM

Hi WiZeR,
Sorry, didn't realise they were cherry toms. Knowing me, I probably didn't read your post properly

.
I personally hate tomato skins so I would take them off but if you don't mind the skins then I''m sure you could leave them on (or perhaps, scoop them out of the finished sauce?)
Have fun
Clare

WiZeR · #19 (**permalink**) 16-08-2007, 11:04 AM

Thanks Clare, i'll give it a go. You live and learn!

Piglet: I know you have probably answered these questions before...but...

Can you point me to an actual canner on US ebay which you think is suitible.. also a supplier for the cans.

abelhas · #20 (**permalink**) 19-08-2007, 01:02 PM

we make ratatouille with whatever is avaialble in the garden, the acidity of the tomatoes help to preserve the other veg (pumpkins, courgettes, onions, basil, aubergines etc).
simply boil up a large pan of ratatouille, and fill sterilised jars (heated in the oven or dishwasher!) while the mix is still very hot, pop on the lids and allow to cool. if it works the lids pop in, as a vaccuum inside is formed.
we lose maybe one in ten over the winter, but feel safe that the tomato acid has stopped any poisonous bacteria forming. the other 9 are fine and give us a taste of summer through the winter months - as well as very quick easy meals.
another option is to chop them into soup, and freeze. instant tomato soup through the winter.
we can also sundry them, but havent had consistent sun this year to sundry anything

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