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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Topic: Best tomato recipe (Read 7932 times)
