"Bob Hobden" wrote
"JennyC" wrote in message
Right - I've dealt with the glut of basil and am beginning to look
like tagliatelle with pesto.........

Now the tomatoes are ripening. These are four plants my cousin
gave me
They are going through the GH roof and drooping with fruit. Here's
the
crunch - I don't like raw tomatoes !

Ant good recipes for them please ?? Preferably NOT chutney as we
don't
eat much of it in our house and I prefer Branston Pickle :~))


Sounds like you like Italian food so try making your own Pasatta (?)
which
is used as the base of a lot of their sauces and can also be used to
make
soup fresh amongst other uses.
Simply cut the tomatoes up into chunks and boil up in a saucepan
until they
are soft and mushy.
Then liquidise, but not too much, and strain through a sieve into a
bowl.
This will take out a lot of the pips and skin etc., leaving you your
pasatta
to cool.
Pour into plastic bags in 500g lots or whatever your recipe needs,
expel all
air, seal, and freeze.
Bob

Printed out and ready for testing :~))
Jenny

I am just the same - don't like raw tomatoes. I have tried several different
recipes for tomato soup and the following is the best yet:

Melt 1 oz butter in pan, add 1 chopped onion and 1 chopped carrot and cook
slowly until golden brown. Add 3 tablespoons flour and mix. Add 2 pints
chicken stock or water, 1 chopped clove of garlic, 4 peppercorns, 1
teaspoon salt, 1 tablespoon sugar and 1.5 lbs roughly chopped tomatoes (you
can leave the skins on). Cover and cook slowly for 45 minutes and then
blend. - it turns into a nice creamy soup.

Have you ever seen the "Australian Womens Weekly" series of cookbooks? -
they are available in the UK. There is one dedicated to tomatoes - With over
100 pages of tomato recipes - you are bound to find something you fancy

Jeanne Stockdale
"JennyC" wrote in message
...
Right - I've dealt with the glut of basil and am beginning to look
like tagliatelle with pesto.........

Now the tomatoes are ripening. These are four plants my cousin gave me
They are going through the GH roof and drooping with fruit. Here's the
crunch - I don't like raw tomatoes !

Ant good recipes for them please ?? Preferably NOT chutney as we don't
eat much of it in our house and I prefer Branston Pickle :~))

Jenny

"JennyC" wrote
Right - I've dealt with the glut of basil and am beginning to look
like tagliatelle with pesto.........

Now the tomatoes are ripening. These are four plants my cousin
gave me
They are going through the GH roof and drooping with fruit. Here's
the
crunch - I don't like raw tomatoes !

Ant good recipes for them please ?? Preferably NOT chutney as we
don't
eat much of it in our house and I prefer Branston Pickle :~))
Jenny

" Jeanne Stockdale" wrote
I am just the same - don't like raw tomatoes. I have tried several
different
recipes for tomato soup and the following is the best yet:

Melt 1 oz butter in pan, add 1 chopped onion and 1 chopped carrot
and cook
slowly until golden brown. Add 3 tablespoons flour and mix. Add 2
pints
chicken stock or water, 1 chopped clove of garlic, 4 peppercorns, 1
teaspoon salt, 1 tablespoon sugar and 1.5 lbs roughly chopped
tomatoes (you
can leave the skins on). Cover and cook slowly for 45 minutes and
then
blend. - it turns into a nice creamy soup.

Have you ever seen the "Australian Womens Weekly" series of
cookbooks? -
they are available in the UK. There is one dedicated to tomatoes -
With over
100 pages of tomato recipes - you are bound to find something you
fancy

Jeanne Stockdale

I'm so glad to hear that there are more people out there who don't
like raw toms :~))
All my family think I am totally mad, but obviously I'm not :~)

I have several cookbooks from the series you mention and will keep my
eye out for more when next in the UK. The one on vegetables and fish
are extremely good too !

Jenny

"JennyC" wrote in message
Sounds like you like Italian food so try making your own Pasatta (?)
which
is used as the base of a lot of their sauces and can also be used to
make
soup fresh amongst other uses.
Simply cut the tomatoes up into chunks and boil up in a saucepan
until they
are soft and mushy.
Then liquidise, but not too much, and strain through a sieve into a
bowl.
This will take out a lot of the pips and skin etc., leaving you your
pasatta
to cool.
Pour into plastic bags in 500g lots or whatever your recipe needs,
expel all
air, seal, and freeze.

Sue says I should have mentioned that you have the heat on low at first so
as not to burn the Toms and turn it up a bit as the liquid starts to flow
out of the fruit. Good job I've got a foreman looking over my shoulder. :-)

--
Bob

www.pooleygreengrowers.org.uk/ about an Allotment site in
Runnymede fighting for it's existence.

On Wed, 13 Aug 2003 12:05:45 +0200, "JennyC" wrote:

I'm so glad to hear that there are more people out there who don't
like raw toms :~))
All my family think I am totally mad, but obviously I'm not :~)

Well here's another one that doesn't like raw tomatoes (also heading
for a bumper harvest of tomatoes - Gardeners Delight and Roma) -
perhaps we should form a club?
--
Stuart Baldwin
news\at/boxatrix\dot/co\dot/uk