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  1. #9
    scarey55's Avatar
    scarey55 is offline Mature Fruiter
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    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)

  2. #10
    valmarg is offline Cropper
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    Default Preserving tomatoes

    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
    ˝ 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

  3. #11
    pigletwillie's Avatar
    pigletwillie is offline Ohhh Shiny
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    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.

  4. #12
    Hazel at the Hill's Avatar
    Hazel at the Hill is offline Gardening Guru
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    Quote Originally Posted by pigletwillie View Post
    .....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?

  5. #13
    pigletwillie's Avatar
    pigletwillie is offline Ohhh Shiny
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    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.

  6. #14
    Hazel at the Hill's Avatar
    Hazel at the Hill is offline Gardening Guru
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    Quote Originally Posted by pigletwillie View Post
    .........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?

  7. #15
    pigletwillie's Avatar
    pigletwillie is offline Ohhh Shiny
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    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.

  8. #16
    Vegmonkey is offline Sprouter
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    Default

    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...
    Vegmonkey and the Mrs. - vegetable gardening in a small space in Cheltenham at www.vegmonkey.co.uk

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