Grow Your Own Magazine

What to do with them?

Not sure if you can cook them into a sauce the same as normal tomatoes?

Any ideas?

Shelley
x

Yep!
And the flavour will be lovely!
??freeze them too?? I have frozen loads after cooking them in the microwave first.(took the skins off mine once cooled, but I'm sure you can leave them on too)

Hugh Fearnley Whittingstall's tomato ketchup. We used a mixture of all sorts of toms including cheery ones and its really yummy.

Blackkitty, I used that recipe but unfortunatly it did't look very nice as we made it with black tomatoes
It tasted brilliant though

Some of the tomatoes we used were 'black' ones but I've found they're more muddy red brown than actually black. Last year I grew green grape tomatoes and wondered if I could use those to make green ketchup.

Which black ones did you grow, the real black ones or the ones that are called black and are really browny red by some seed companys

Yeh, green ketchup sounds good, or how about white ketchup

I have no idea which black ones they were. I bought them on ebay and the seed packet was in Greek

Adam - you could keep the black ketchup for halloween- served with cowpat(spinach pizza) or vomit pizza (chopped mixed veg!)

Surplus tomatoes??? What are they?

I don't eat uncooked toms, and all of mine go into makeing home made Pasta sauces which I then freeze

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

There would have to be diced carrot on it to be authentic

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ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

I bought a bottle of white ketchup the other day but it was labeled Salad Cream

The following recipe uses up all those hard green cherry tomatoes that are never going to ripen:

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 tomatoes do split their skins, then simply remove the skins - waste not want not!!

These really are delicious!

valmarg

Next year I'm not planting as many toms... we moved into our house in July and the previous owners had planted about 25 Gardener's Delight plants into the greenhouse. They have staggered some, so some are dieing off now and some are starting to fruit, but the amount of actual toms is astounding!




These pics are of the back half of my greenhouse about a month ago... they were the main fruiting plants and to the right were about 17 baby tiny plants which are fruiting now...
I can pick almost a colander full every day... my family don't live nearby and everyone at work has had their fill, so I thought I would cook with them! I'm definitely thinking that pasta sauce is the way to go!

The greenhouse is full of toms (and the grapevine) and next year I desperately want to grow other stuff (peppers, cucumbers etc)

If you are looking for a nice light tea.....Try lightly frying them with a little pepper, salt and a wee bit of garlice and put them on toast....This is a really quick snack and really lovely. Lizzy

Sounds nice lizzie I like to cut toms in half, drizzle with olive oil and black pepper and slice mozzarella cheese, pop under grill for a few mins, it makes a good low carb meal.

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Aunt Sally

just thought
Heres a recipie from a 1950's My Weekly entitled 'use your tomatoes' (I spent most of yesterday clearing out the cupboard under the stairs at my mums house)
Tomato Wine
Tomato Butter
Barbecue sauce
Bottled tomatoes
Tomato Mint Sauce, that links into another thread somewhere...
Yellow tomato preserve
Sweet tomato mincemeat.
Tomato cocktail
Vodka tomato jelly
crystalised tomatoes
chilli sauce
tomato puree
tomato cooler
Tomato apple and tarragon suce and finally tomato stuffing

If anyone fancies a recipe let me know and i will post it.
much love
Sal

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Aunt Sally

Oooo... sweet tomatoe mincemeat sound interesting, and yellow tomato preserve too. If you don't mind typing them up?

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

No problem the recipie is in old money as the article was before kg was invented
makes 2 - 2.5 lb of sweet tomato mincemeat
rind and flesh 1 orange
1 large lemon
2 floz of cider
1tsp salt
1tsp cinnamon
half tsp cloves
quarter tsp allspece
qtr tsp ginger
8oz light brown sugar
4oz granulated sugar
6oz rasins
2lb green tomatoes chopped
1lb cooking apples
2tsp rum or Grand Marnier
Put lemon cider salt cinnamon cloves allspice ginger sugar and rasins into a large heavy pan. Bring to the boil and reduce the liquid by half, add teh tomatoes and apple. Bring to the boil again and simmer for 5 mins. Remove from heat and add the rum. Spoon into clean hot jars. Seal with the lids. Stand jars in a large pan filled with boiling water and simmer for 20 - 25 mins. Allow to cool, label and store in a dark cupboard for two to three weeks before using. serve as traditional mincemeat.

Yellow Tomato Preserrve
Makes 1 - 1.5lb
1lb of small yellow tomatoes cut into quarters
1.5 lemons sliced thinly and each slice cut into four
1 stick of cinnamon
1lb granulated sugar
2floz water.

put all ingredients into a suace pan over a gentle heat, to disolve the sugar. Stir to prevent sticking Cook until mixture is thick and the liquid reduced to about one third. or at setting point for jam (220 deg, F 104 C)
Remove the cinnamon and stir well. Pour into hot sterilised jars,seal well and label.

Good luck with those.
Sal

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Aunt Sally

any other good idea's to use up malt vinegar besides pickling, my malt states best before feb 2007, does that mean all my pickles will be going off from then?
thanks
Eamonn

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flobadob

How about trying spiced vinegar
2 pints vinegar
2 - 3 oz pickling spice
some of the following depending on how much you like them
button onions
spriggs of cauliflower
chopped celery
sliced carrots
sliced courgettes (optioonal)
sault
chillies

Tie the pickling spice into muslin and place in pan with vinegar. Cover pan and bring slowly to boil, do not allow to continue to boil.
Remove from heat and allow to infuse for a few hours. Remove muslin bag and allow to cool.
Wash and prepare vegetables, lay on dish and sprinkle with salt, almost covering them. Leave four 48 hours then drain off liquid that the salt draws out. Pack attractively into jars and fill with the vinegar. Add one to two chillies to each jar, seal and leave for 2 weeks vefore using.
any good???

love sal

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Aunt Sally

Thank you Sal.
Eamonn

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flobadob

Can I have the Vokda Tomato Jelly please. Going to a party this weekend and we always make Vodka Jelly - this will bring a twist to it (and use up some tomatos)

Yummm... thanks Sal

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter