Surplus cherry tomatoes

[auntsally]

just thought
Heres a recipie from a 1950's My Weekly entitled 'use your tomatoes' (I spent most of yesterday clearing out the cupboard under the stairs at my mums house)
Tomato Wine
Tomato Butter
Barbecue sauce
Bottled tomatoes
Tomato Mint Sauce, that links into another thread somewhere...
Yellow tomato preserve
Sweet tomato mincemeat.
Tomato cocktail
Vodka tomato jelly
crystalised tomatoes
chilli sauce
tomato puree
tomato cooler
Tomato apple and tarragon suce and finally tomato stuffing

If anyone fancies a recipe let me know and i will post it.
much love
Sal

[Shortie]

Oooo... sweet tomatoe mincemeat sound interesting, and yellow tomato preserve too. If you don't mind typing them up?

[auntsally]

No problem the recipie is in old money as the article was before kg was invented
makes 2 - 2.5 lb of sweet tomato mincemeat
rind and flesh 1 orange
1 large lemon
2 floz of cider
1tsp salt
1tsp cinnamon
half tsp cloves
quarter tsp allspece
qtr tsp ginger
8oz light brown sugar
4oz granulated sugar
6oz rasins
2lb green tomatoes chopped
1lb cooking apples
2tsp rum or Grand Marnier
Put lemon cider salt cinnamon cloves allspice ginger sugar and rasins into a large heavy pan. Bring to the boil and reduce the liquid by half, add teh tomatoes and apple. Bring to the boil again and simmer for 5 mins. Remove from heat and add the rum. Spoon into clean hot jars. Seal with the lids. Stand jars in a large pan filled with boiling water and simmer for 20 - 25 mins. Allow to cool, label and store in a dark cupboard for two to three weeks before using. serve as traditional mincemeat.

Yellow Tomato Preserrve
Makes 1 - 1.5lb
1lb of small yellow tomatoes cut into quarters
1.5 lemons sliced thinly and each slice cut into four
1 stick of cinnamon
1lb granulated sugar
2floz water.

put all ingredients into a suace pan over a gentle heat, to disolve the sugar. Stir to prevent sticking Cook until mixture is thick and the liquid reduced to about one third. or at setting point for jam (220 deg, F 104 C)
Remove the cinnamon and stir well. Pour into hot sterilised jars,seal well and label.

Good luck with those.
Sal

[flobadob]

any other good idea's to use up malt vinegar besides pickling, my malt states best before feb 2007, does that mean all my pickles will be going off from then?
thanks
Eamonn

[auntsally]

How about trying spiced vinegar
2 pints vinegar
2 - 3 oz pickling spice
some of the following depending on how much you like them
button onions
spriggs of cauliflower
chopped celery
sliced carrots
sliced courgettes (optioonal)
sault
chillies

Tie the pickling spice into muslin and place in pan with vinegar. Cover pan and bring slowly to boil, do not allow to continue to boil.
Remove from heat and allow to infuse for a few hours. Remove muslin bag and allow to cool.
Wash and prepare vegetables, lay on dish and sprinkle with salt, almost covering them. Leave four 48 hours then drain off liquid that the salt draws out. Pack attractively into jars and fill with the vinegar. Add one to two chillies to each jar, seal and leave for 2 weeks vefore using.
any good???

love sal

[flobadob]

Thank you Sal.
Eamonn

[Silverfox]

Can I have the Vokda Tomato Jelly please. Going to a party this weekend and we always make Vodka Jelly - this will bring a twist to it (and use up some tomatos)

[Shortie]

Yummm... thanks Sal

[auntsally]

Sorry had to nip out.
Vodka tomato jelly
One and half lb of ripe tomatoes
one and half lb of granulated sugar
3tsp of lemon juice
i stick cinnamon
2floz vodka
2 drops tabasco sauce.

simmer tomatoes gently in a large pan, until soft. Put sugar in an oven proof bowl and warm in the oven at the lowest temp. This improves the colour of the tomatoes. Put the softened tomatoes in a jelly bag to strain the juice you will get about quarter of a pint. Put the juice into a saucepan with the lemon juice, cinamon, vodka and tabasco, bring to the boil. Stir in the warm sugar and dissolve it compleatly. bring to setting point, 220 F, 104 C. Pour into small hot steralised jars.
You can use the tomato pulp for pizza topping.

love sal

[auntsally]

Silverfox
Just saw a link for plum vodka on another thread, i think it was on the BBC cooking web site.

sal

[Silverfox]

Thanks for that. I'm sure it will go down well this weekend

[number 1 suspect]

Hi Auntsally
Could you post the Bottled tomatoes receipie please. would like to see how it differs from the one i was given a few months ago. Mind you i cant find it at the moment so may have to wait for a while :-)

[bootie]

Any vineys know how to make Oven dried tomatoes?

[vicki]

I made some oven-dried tomatoes last week - I just halved the tomatoes, put a bit of garlic and a smidge of oil and then put them in a REALLY low oven for about 5-6 hours (depends on how big your toms are) - delicious!!
I've frozen mine to use in pasta sauces, pizza or whatever but you could store them in oil as well. The flavour is amazing!

[bootie]

Ovendried tomatoes

Thanks Vicki I shall try that.