The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: ArosP on August 30, 2015, 08:21:41 pm
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I have just brought in a big bowl of tomatoes and was wondering what folk think is the best way of using them. I sometimes make tomato sauces and chutneys but wonder if there are better ways of getting the very best from them .
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Tomato soup? There is a nice recipe on here that Rosemary and Dan use.
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I made some chilli and tomato jam using Sarah Raven's recipe (I found it on line). It is really tasty, quite hot and very addictive. I have some in my sandwiches for today's public spinning demonstration at Lustleigh show!
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I do regulary make that chili jam it is delicious, Think tomato soup for tonight
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Just looked at recipe Bionic and its tinned tomatoes! Think i will make a tomato tart tonight. Made a lovely one out of Guardian recipes recently that had a layer of creamy fennel under the toms, well half of us thought it was lovely, an acquired taste i think!
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ArosP,
Just dug out the recipe that I use myself.
olive oil
small onion, diced
small carrot, diced
1 stick of celery, diced
1 bay leaf
2 sprigs of thyme (I don't use this)
2 cloved of garlic, minced
2 tbsp tomato puree
1 kg ripe tomatoes, quartered and cored (I don't bother coring)
1 litre of veg or chicken stock
100ml white wine vinegar (sparse measure)
2 tbsp sugar
saute onions, carrot, celery, bay leaf, thyme, and garlic for 2 mins
add tomato puree for 2 mins
add tomatoes and cook for 5 mins with lid on
add stock and simmer for 15 mins
blitz it all together
heat vinegar and sugar and add to soup a little at a time to taste.
I really like this tomato soup and its not far away from Heinz tomato, if you like that
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Sugo pomodoro Napolitana....for use with any pasta dishes - mmm! :) .
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If you have delicious tomatoes, make them even more delicious by roasting them before making soup with them. My favourite.
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I found this recipe. https://www.youtube.com/watch?v=GrIS7_03OWk (https://www.youtube.com/watch?v=GrIS7_03OWk)
Also try this.....
http://wellnessmama.com/8907/pasta-sauce/ (http://wellnessmama.com/8907/pasta-sauce/)
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On Thursday we reduced about two gallons of home grown toms to a sieved thick pulp after skinning them 7 giving them a quick whiz in the food processor ( plastic blade ) to get them going .
my next todo task on the desk's note pad ( old scrapped paper cut up & stapled ) is to find a different tomato ketchup recipe.
We'd like to find six or seven then hot water bath preserve the end results leave them a few months to develop some maturity and see what we like best .
Has any one tried making one using ginger and or cinnamon or different spices .I have just brought in a big bowl of tomatoes and was wondering what folk think is the best way of using them. I sometimes make tomato sauces and chutneys but wonder if there are better ways of getting the very best from them .
I'm having thin ham sliced covered with 1/4 " thick tomato slices ,topped with fetta or preferable hallumi cheese and laced with a sweet orange flavoured balsamic vinegar for lunch tomorrow and quite a few there after as we'vegot a big crop of large money maker toms starting to show ready in th glasshouse .
All the plum and beefsteak toms are finished ( not enough sun /heat ), they went into the puree we made.
you can freeze toms with out any preparation just bung them in a bag and put them in the freezer ..they stay like red snooker balls . Drop them in stews still frozen , they'll thaw & cook out nicely .
If you thaw them they end up wet & mushy but can be used as frying pan material .
You should not try and make uncooked food or drinks out of them if they have been or are frozen they must always be cooked .
.
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I cooked up a load of tomatoes with onions, garlic and grated courgette, blended and froze as pasta sauce. Killed 2 birds with 1 stone. :thumbsup:
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I cooked up a load of tomatoes with onions, garlic and grated courgette, blended and froze as pasta sauce. Killed 2 birds with 1 stone. :thumbsup:
Well thats not nice is it ;)