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Post by Rosefriend on Aug 29, 2014 11:20:38 GMT
I still have 8 small jars of relish that I made last year, so that this year I decided to make tomato soup - I found a great little recipe that is so simple and yet so tasty...
I have 6 tubs of soup as well as us eating it on each day I cooked it...
The original recipe (I used it "amount" wise, as a rough guide only) was:
1kg Toms
2 Onions
3 Cloves Garlic
3/4l Veg Stock
Salt/Herb Salt
Pepper
Thymian
3 tbs Tomatopuree
Parsley
Take the skin of the toms - usual way - hot/cold water. Actually if toms are de cored and frozen, the skin, when you defrost them, just rubs off in your hands.
Cut the toms into small pieces.
Dice onions and garlic and add the stock and Thymian and cook for around 20 minutes, add the tomato puree and salt and pepper to taste.
Blend the soup and add a little parsley if eating immediately...
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Post by Rosefriend on Jan 18, 2015 14:58:02 GMT
I shall no doubt have a tomato glut again this year and would like to try drying tomatoes and keeping them in Olive Oil. I've found a recipe which I reckon will be easy and good... I do wonder how long they stay fresh and whether they need to be kept in the fridge.. ++++++  Ingredients: 2kg Tomatoes 1l Olive Oil Basil - optional Garlic - optional Salt Heat the oven to 95C. Wash the toms, halve/quarter and de-core/de-seed them. Place on an oven tray (foil) and salt lightly. Dry the tomatoes until they become leathery and totally dry - could take a whole day. The dried tomatoes can then be put in Olive Oil in a jar - add Basil and Garlic if wished. |
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Post by Ladygardener on Jan 18, 2015 17:13:06 GMT
Rosefriend, I did pretty much what your recipie says and made sure they were covered with the oil. They've been in the fridge since I did them back in sept or oct but when I get around to opening them I'll let you know. They certainly look ok but I won't open the lid until I'm going to eat them.
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Post by Rosefriend on Jan 18, 2015 17:17:23 GMT
Rosefriend, I did pretty much what your recipie says and made sure they were covered with the oil. They've been in the fridge since I did them back in sept or oct but when I get around to opening them I'll let you know. They certainly look ok but I won't open the lid until I'm going to eat them. Thanks Ladygardener, - I have been wanting to do this for ages, same as Chilli in Oil but Jilly has made me a bit wary on that one... |
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Post by Rosefriend on Oct 6, 2015 8:02:06 GMT
There are loads of green tomato recipes on Facebook which look interesting but I was saying on a tomato group that I intensely dislike tomatoes that are hard skinned and a lovely woman, French, that I always want to call "Mama tomato" told me this...
"for your tomatoes, keep in mind hot olive oil very short backing, put also some small drop honey, fleur de sel, garlic if want and pepper and sometimes it all depends what you are eating with the tomato a drop a old balsamico vinigar ;please do not burn your tomatoes quick quick"
Absolutely lovely English and it endears me even more to her....she has a reputation of being rather a dab hand in the kitchen but I can imagine that this way the tomatoes would be lovely..
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Post by Deleted on Aug 23, 2016 15:26:16 GMT
i guess i need to do more roaming around here.the ones without numbers,are the ones i have no idea to how many i have  well,these i've canned.. 2 quarts of chicken pints of beans n ham 4 pints of turnips 3 quarts,and 1 pint of spaghetti..down to,2 quarts pints of chili.. pints of pinto beans. 4 pints of chicken broth |
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Post by Rosefriend on Aug 23, 2016 16:02:47 GMT
Sounds good @jimle, - any tomato recipes, or do you use them with chillies??
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Post by Deleted on Aug 23, 2016 16:08:17 GMT
only tomato recipes that comes to mind so far.is one for ketchup.and one for a tomato soup my mom likes.but haven't done either yet..only tomato i use in my chili is the tomato paste.im not much of a tomato person..
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