Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

I've been scalding/skinning everything we can't eat except cherry toms ,
which were a surprise because I planted beefsteaks and freezing them 2 cups
per baggie for sauces etc this winter . I might just try using some of those
cherry tomatoes for a batch of wine ... we were really surprised to see them
, because as I said , the package I got those seeds from is the same one the
beefsteaks came from . And for that matter , I'm not so sure the bigger ones
are actually beefsteak , they haven't exactly been as big as I expected .
We won't be getting either seeds or sets from Walmart again , that's for
sure !
--
Snag