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  1. #1
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    Default best ever tomato recipes please (not chutney)

    Hi All,

    My tomatoes are FINALLY ripening and my, I do seem to have a lot.

    Would love your best ever tomato recipes, especially tomato soup - I have a tried and tsted, but always up for something different.

    thanks.
    x

  2. #2
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    I fry mine but more ambitious Tomato and Citrus Marmalade. I will get the recipe if you want it. We made it with Grapefruit and lemon, really bitter, but sweet. Excellent on toast.

  3. #3
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    I too have a tomato glut. Two carrier bags full at the mo and still counting!

    I've got the plum tomatoes split in half and drying slowly in a low oven with the door open but need ideas for the rest............quick!
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper



  4. #4
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    tomato soup

    i usually make a massive pan full, then freeze it in portion sizes, so it makes lots

    3-4lb tomatoes
    2lb carrots
    4 large onions
    4 large potatoes
    2 tubes tomato puree
    mixed herbs
    4 oxo cubes.

    alter quantities to taste if you prefer. (but this is how we like it)

    liquidise everything, chuck it in a pan bring to the boil and simmer for about an hour

    it's yum...... and if you add mince, garlic and mushrooms, it makes a quick bolognaise sauce ...... which can also be frozen

    and if you add kidney beans and chilli to that, you get a chilli ...... and guess what ..... that can be frozen too.
    Last edited by lynda66; 18-08-2008 at 07:51 PM.

  5. #5
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    Quote Originally Posted by lynda66 View Post
    tomato soup

    i usually make a massive pan full, then freeze it in portion sizes, so it makes lots

    3-4lb tomatoes
    2lb carrots
    4 large onions
    4 large potatoes
    2 tubes tomato puree
    mixed herbs
    4 oxo cubes.

    alter quantities to taste if you prefer. (but this is how we like it)

    liquidise everything, chuck it in a pan bring to the boil and simmer for about an hour

    it's yum...... and if you add mince and mushrooms, it makes a quick bolognaise sauce,
    OK completely dopey question............... but here goes.....do you do the dipping toms in boiling water to remove skins before using them?
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper



  6. #6
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    can you be bothered? .... cos i can't lol ....... i just top and tail the carrots, peel the onions, chop everything in half and shove it in the liquidiser ...... I'm a very lazy cook lol ( a bit of skin makes a thicker soup)
    Last edited by lynda66; 18-08-2008 at 07:00 PM.

  7. #7
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    I found this very complicated recipe on the net.........just waitng of marties to cool then.................zzzzzzzzzzzzzzzzzup!

    Easy Tomato Soup


    Basic ingredients


    tomatoes,
    cider vinegar or wine vinegar



    Optional ingredients

    garlic - makes it very tasty indeed!
    onions - chop fine and sweat in a tablespoonful of oil for five minutes before adding the tomatoes.
    olive oil or butter - good if you are using garlic or onions and produces a richer soup.
    tarragon and basil both go well - add a chopped handful of either at the start.


    Method


    Take a kilo of ripe tomatoes.
    Pierce the skins so that the juice will run out easily as they heat up.
    Add two tablespoonfuls of cider vinegar.
    Add salt and ground pepper if you like.

    Heat the pan gently for five minutes or so. Let the contents cool and then liquidize everything. That's it! Notes: Don't remove the skins as this is where a lot of the flavour is. If you have a reasonable food processor the skins should not trouble most people.
    You can also carry on reducing this preparation until it is thick and creamy and use it as a stock or sauce.

    It can also be frozen once it has cooled.
    You can serve it as soup with a swirl of fresh cream. Fresh toasted croutons are very good too.

    I won't need much as I'm full up with 'tasting' the dried jobbies in the oven, purely to make sure they're just right you'll understand......yum!
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper



  8. #8
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    ahhhhh but mine was designed for a child that wouldn't eat tomatoes onions or carrots ... makes up some of the 5 a day

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