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Need some recipes for tomato maybe chutney or jam recipes please
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Sent from my iPad using Grow Your Own Forum mobile app
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open freeze them as they are,then they are ready for soup,chuck in hot pots ext,or cook from frozen for eating with a fry up ,sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these
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roast on low heat in oven with chopped onion and garlic, then whizz in liquidiser or blender. Passata to freeze
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I think I use your recipe which you posted on this forum before, it's slightly different in having a chilli pepper, mixed herbs, salt and pepper added and then drizzled with olive oil. After whizzing I add some sugar. It's delicious!Originally posted by rustylady View Postroast on low heat in oven with chopped onion and garlic, then whizz in liquidiser or blender. Passata to freezeComment
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I've just frozen loads. I prefer them halved first then will throw a handful, still frozen, into a sauce or stirfry. Really good. Also dried a load to sun dried level and am storing them in oil after soaking in balsamic vinegar.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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I've oven dried some, frozen some whole or halved and last night I roasted a load to make into ketchup or freeze as a chunky sauce. The freezer is nearly full again though and I've run out of jars.
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Do you skin or blanch tomatoes before freezing?photo album of my garden in my profile http://www.growfruitandveg.co.uk/gra...my+garden.htmlComment
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No! Life is too short.Originally posted by Bill HH View Post
I do remove the bits of skin out of chutney though whilst it's cooking.Comment
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Hi, I've just spent 20 minutes trawling the internet for a receipe for dried tomatoes. Yours sounds great, would you share it with me please?Originally posted by Alison View PostComment
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Cut in half pop on a non stick tray, lightly cover with some sea salt and pop into a low over at 60-80 degrees for approximately 5-6 hours. When dry enough to be soft to touch but not gooey wet, remove from oven and cover until cool. Tip into a jar, and cover with olive oil and a good glug of balsamic vinegar. Store.
Best oven dried toms you'll ever taste, if they get as far as the jar, mine are generally 50-50...
They shrink a lot so a 2cm tomato will be no more than 8-10m across after drying, you can get a lot into a single jar upwards of 100 easy.
I do mine in batches and keep topping up the oil so that it covers the tomatoes if it doesnt the top will go mouldy.Last edited by Mikey; 20-09-2013, 11:52 AM.I'm only here cos I got on the wrong bus.Comment
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Thanks Mikey...............how long do they store for, thinking ahead to Xmas and giving some as prezziesComment
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As there is no air to deteriorate the fruit they will comfortably last into next year. They will actually taste a lot better after Christmas when the oil takes on the tomatoes flavour. Make sure you have plenty of little jars, the toms don't go very far in a big one if you are giving away as gifts.
They taste amazing on a goats cheese and filo pastry tart, just what you need on boxing day after a heavy days eating. Shop bought filo topped with a generous helping of tomato puree, topped with some toms, goats cheese and a little dried mixed herbs. Pop into the oven until the pastry is cooked and tuck in.
Got to go and have lunch now, I'm feeling hungry....Last edited by Mikey; 20-09-2013, 12:05 PM.I'm only here cos I got on the wrong bus.Comment
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Although food dryers seem expensive, they will pay for themselves over and over again, and cherry tomatoes sliced thinly are ideal for drying. Get the sort of dryer that has lots of large rectangular trays rather than the round small ones as these are far better and more economical to run.
Once you have dried your tomatoes, or numerous other types of things from apples to even courgette slices, you don't need to keep a freezer running and you can store the dried stuff in jars for at least six months. You also preserve more vitamins this way. Once dried, you also reduce the bulk massively so hundreds of small tomatoes can end up as half a dozen jarfuls of wonderful dried tomatoes you can eat all winter.Comment
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oh dear just finished my lunch but i'm hungry again now! sounds yum....Originally posted by Mikey View Post
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You can freeze them, particularly larger ones, whole. When you need to use them just run them briefly under cold (or lukewarm) water and the skin will rub off easily in a couple of secondsOriginally posted by Bill HH View Post
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