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 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 :~))

Ask on uk.food+drink.misc

Mary

Jenny

In article , JennyC
writes
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 :~))

I've just made a batch of salad dressing which used up some of our glut
of ripe tomatoes and courgettes. I skinned the fruits first (optional),
simmered them with a little salt till soft, then blended them. Meanwhile
I made up a sauce of cornflour, olive oil, one whole egg, mustard
powder, cider vinegar, lemon juice, paprika and turmeric. (All
quantities ad.lib). Put the blended dressing back in the saucepan.
simmer again stirring in the sauce until cooked. Add fine shredded fresh
herbs to taste, I used oregano and basil. Best used fresh, but it will
keep in a fridge.
--
Alan & Joan Gould - North Lincs.

In article , JennyC said:

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 :~))

I'm not keen on them raw either, and I detest chutney. But I love fried
tomatoes (in butter, really unhealthy -- yum!)

I'm hoping that I can freeze them for passata (for bolognese sauce
etc.), and am wondering if it's best to skin them before freezing, or
whether they will be easier to remove after thawing. Can anyone advise?

It did occur to me to make tom juice, but I think I read that a
particular variety is required for this.

Couple of suggestions for you, Jenny -- otherwise enjoy them or give
them away as fast as you can!


--
Neil Trotter, Canewdon, UK

"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

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

"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

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

"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

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

"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

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

The message
from "JennyC" contains these words:

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

Make tomato sauce and paste which freezes very well, for eating with
pasta. Or tomato soup.

Janet

The message
from Neil Trotter contains these words:


I'm hoping that I can freeze them for passata (for bolognese sauce
etc.), and am wondering if it's best to skin them before freezing, or
whether they will be easier to remove after thawing. Can anyone advise?

If you freeze whole tomatoes in their skin,the skin just slips off
when you either defrost them or run the frozen tomato under a tap. But I
much prefer passata or tom sauce made with the fresh fruit,cooked with
skins on, then frozen.

Janet

The message
from "JennyC" contains these words:

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

Make tomato sauce and paste which freezes very well, for eating with
pasta. Or tomato soup.

Janet

The message
from Neil Trotter contains these words:


I'm hoping that I can freeze them for passata (for bolognese sauce
etc.), and am wondering if it's best to skin them before freezing, or
whether they will be easier to remove after thawing. Can anyone advise?

If you freeze whole tomatoes in their skin,the skin just slips off
when you either defrost them or run the frozen tomato under a tap. But I
much prefer passata or tom sauce made with the fresh fruit,cooked with
skins on, then frozen.

Janet

They are very good straight out of the steamer and can be steamed with any
other vegetable. Just slice the top off and partially quarter them.

"Mary Fisher" wrote

"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 :~))

Ask on uk.food+drink.misc
Mary

Will do, but URGlers usually have some interesting recipes too :~))
Jenny

"Neil Trotter" wrote
JennyC said:

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 :~))

I'm not keen on them raw either, and I detest chutney. But I love
fried
tomatoes (in butter, really unhealthy -- yum!)

I'm hoping that I can freeze them for passata (for bolognese sauce
etc.), and am wondering if it's best to skin them before freezing,
or
whether they will be easier to remove after thawing. Can anyone
advise?

It did occur to me to make tom juice, but I think I read that a
particular variety is required for this.

Couple of suggestions for you, Jenny -- otherwise enjoy them or give
them away as fast as you can!
Neil Trotter, Canewdon, UK

I usually do pasta sauce with the extra's - I don't skin them first
(too lazy!) and it works OK. But them I like 'chunky sauce :~))

Jenny