tinned toms

[bargainhunter]

Evening all,
I have just had tinned toms on toast, and thought about having a go myself (in a jar, unfortunately i dont own a tinning contraption!),
So any suggestions on which tomato is best, where i can purchase such plant/seed, and the best/easiest method for creating my healthy, homemade favorite snack.

Thank you for taking the time to read this post
(have just worked out how to apply smilies)

[valmarg]

Tinned tomatoes on toast - not my idea of gourmet eating. Fried bread maybe, but not toast.

I think you just may be extracting the urine, but if you're not.

First grow your tomato plants. For tomato sauce the preferred type would be plum tomatoes. San Marzano, Olivade, etc.

Alternatively you could grow beefsteak tomatoes. They are large, have very few seeds and do produce a lot of sauce, juicy.
You can buy seeds/plants from any seed catalogue.

valmarg

[Sanjo]

Tinned tomatoes on toast - not my idea of gourmet eating. Fried bread maybe, but not toast.

I think you just may be extracting the urine, but if you're not.

No B.H. is quite right. Don't eat them so much now but had a phase I went through and they are very nice and very quick. Little bit of cheese on top and then grilled. Tasty!! I personally do not like fried bread but hey - each to his/her own eh?

Bargainhunter, there is a thread on here somewhere about preserving. You could bottle your toms either whole or after stewing. See if you can find it. It's very informative. Or google how to bottle (can) tomatoes. I'm sure there is info out there.
Just had a look for you. It's in the Preserving section just under this and the post is a guide by Pigletwillie.

I use old fashioned Kilner jars for bottling my fruit and toms would be no different. Give it a go then during the winter months you can be smug while your sitting there eating your supper, knowing it's all your own.

[Nicos]

I bought some plum and beef tomato plants last year for that very reason!
Unfortunately I'd bought them very cheaply from the local market- and they turned out to be cherry toms- of 2 different varieties!!!
Ah well- they froze well once stewed down a tad. They've nearly all gone now unfortunately.

I'm a tom on toast lass too ( with a splash of Worcestershire sauce)
Nice light snack!

[Rhona]

There's definately a place for tinned/bottled tomatoes. San Marzano are best in my opinion. They have a 'drier' quality, thicker skin, fewer seeds.

[bargainhunter]

Thanks guys, i dont want to start a debate or anything, but i chose toast over fried as it was late and also my waist line was screaming at me.

Anyway tinnned toms are yum, thanks and im off to get started.

[Alison]

Assuming you're wanting to bottle them rather than freeze then it's very easy but you do need the proper type of jars with the two piece lids. Did some pasata like this last year and it's truely lovely. Will be doing a load more this year so need to get on ebay and buy more jars (and consider a bottling / pressure cooker type thing rather than doing them all in the oven / hot plate)

PS - tomatoes on toast are really lovely, used to be a standard winter tea when we were kids.

[pigletwillie]

I use either san marzano, or roma or Amish paste, any of the preserving tomaroes are ideal, pop them into boiling water to de skin them and pack them into proper jars with the 2 part lid, top up with passata that has been seasoned well, seal and process in a pressure canner. They knock the spots off anything you can buy commercially.

[bargainhunter]

Thanks guys- off shopping for seeds now,
roll on tomato harvesting time!

Also, maybe i should make a new thread but, i have just put in some gherkin seeds fingers x'd they grow, but howz best to pickle them? any special spices i should pop in the jar?

Thanks for all the replies

[valmarg]

Thanks guys, i dont want to start a debate or anything, but i chose toast over fried as it was late and also my waist line was screaming at me.

Anyway tinnned toms are yum, thanks and im off to get started.

Sorry, I didn't mean to be nangy.

An old family recipe (which was politely known as rarebit, but more commonly known as 'bugger-me-up') was to melt some grated cheese in a saucepan over a low heat, add beaten egg, and stir until starting to set, then add some tinned chopped tomatoes. Vary the quantities for the number of people needing to be fed. Serve on toast.

It looks absolutely revolting, but actually tastes quite good.

Sorry I can't help much on preserving tomatoes. We open freeze cherry tomatoes, which if left to defrost briefly, can be popped out of their skins and used whole, or in sauces. Otherwise we squish tomatoes in our patent tomato squisher, boil the resulting juice/flesh, until reduced by half, and pot up and freeze as passata, or make into sauces with the addition of onions and herbs, etc.

valmarg