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So I got back from a 2 week holiday to find these badboys !!!
A full stone in weight! And still loads to ripen
A full stone in weight! And still loads to ripen
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Last edited by haza1981; 15-09-2010, 09:20 PM. -
nice one, get eating then -
That's a good crop
How many tomato plants have you got?
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Around 15 I think. There are still loads to ripen up though. No idea what I'm gonna do with it all. Tomato soup for the next month me thinks.Comment
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wow! Amazing... I'd enter them in the virtual show if I were you
All mine are green, still argh!Comment
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Chilli and tomato chutney Haza - that's the one to go for."We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses."-- Abraham LincolnComment
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My chilli's are not very firey yet. Might get a few and give it a try.......anyone else's fav tomato suggestions? I just returned from Gozo in Malta and a family there owned a huge estate and made wine and food. They had a simple tomato paste and it was so sweet and concentrated it was fantastic. Wish I knew how to make that.Comment
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Not bad at all!
Ive had loads of ripe toms but also still have loads of unripe.
I'd estimate about 70% have ripened now.Comment
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A few of us roast our surplus tomatoes in the oven, very slowly (you can add onion, garlic and/or chillies to your preference). When considerably reduced you can blitz them in a liquidiser or food processor and freeze. Lovely concentrated tomato taste to use during the winter.Comment
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Or you could dry some in a slow oven
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes
Ingredients:
* 5 pounds (2.5 kg) Roma (oval) tomatoes
* Fine sea salt
Preparation:
Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks.
Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)
Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.
Yield: 2 cups (500 ml)Mad Old Bat With Attitude.
I tried jogging, but I couldn't keep the ice in my glass.Comment
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Originally posted by cupcake View Post
See I did think of this but thats a long time to have the oven on. Wouldnt it cost loads in gas?Comment
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I just bung all my spare ones in a saucepan and simmer gently until reduced to the way I like them, then blitz in processor if in a hurry, or if I'm not, I chop all the toms before I cook them into cm sized pieces, as we like a bit of substance in our tomato sauce and the bits of skin provide that.
Also any other glut stuff go into it, onions, garlic, chillies, courgettes this year. (we'll see how they turn out)
Then I freeze them, but someone showed me how to make passata and bottle it this year, so I've tried that a bit as well."Orinoco was a fat lazy Womble"
Please ignore everything I say, I make it up as I go along, not only do I generally not believe what I write, I never remember it either.Comment
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cupcake, do you remove the seeds or any of the juciy bits first?Comment
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So far the wife has dried some out and kept in oil, made a balsamic and tomato chutney(James Martin recipe I think) and a pasta sauce. All very tasty.The chutney was great on bread with cheese. Still got loads left and more ripening by the day. It's a good job we love tomatoes! Counted yesterday and I have around 20 plants. Deffo doing the same next year. I have enjoyed growing toms punpkins and peas the most this year. I'm loving this time of year as with it being my first year growing I'm seeing my first reward.
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