Home & People What to do with last of tomato crop

Press, 10 April 1978, Page 13

Home & People What to do with last of tomato crop

FOOD AND RECIPES

By

Celia Timms

*■ ! have had so many requests from readers for suggestions to preserve the of their . crops that i felt that I should confine this week's food feature to recipes of this kind. I hope all will find something useful to inspire them when trying to think of meals u«’.’g tomatoes for their farm* lies. In some cases these are recipes, which have already been published on this page, used with success but mislaid or lust in the meantime. TOMATO PUREE I make this puree every year and find it very helpful for flavouring soups, casseroles, sauces and most dishes for which ••- mato flavouring is required. It is a ba: puree, but you can put in extras of your choice when using it and this is one of its advantages. You will need:— 3.15 kg ripe tomatoes (71b) 3 large ribs celery with leaves-

3 green peppers 2 onions •t . id pepper. Method: Chop tomatoes roughly; chop celery and the seeded pe hl .ers and onions and place ail in pan over low heat. Simmer until very soft, stirring occasionally until the tomatoes are soft and the juices running. Put through a sieve or b.. >n a Hienri'>r Season to taste with salt and pepper and ietufn the puree to pan until boiling. Pc i’-to hot sterilised jars; seal and process in ly boiling water for 35 n mutes. Sweet basil, mustard seed, oregano, liesh mint and sugar are some of the flavourings that can be added, but I prefer to add when I use the puree. TO ' CHUTf-Y A sweet, thick Tomato Cl tney like this one goes well with grilled chops, sausages or currie— The recipe fills about eight half-pint jars. You will r :ed:— 2.7 kg ripe tomatoes (61b) 900- apples (21b)

i mions (Zu, 450 g sultanas (11b) 1 1/3 cups brown sugar 2\ cups golden syrup 2 tablespoons salt 3 tablespoons allspice t tea'.,pc in curry powder i teaspoon cayenne pepper 5 cups brown vinegar. Method: Skin tomatoes and chop coarsely; peel and core apples and slice

thinly. Chop onions finely. Put all ingredients in large pan and boil until thick — about 2 hours. Cool, bottle and cover. TOMATO SAUCE This Tomato Sauce has a commercial look and flavour, but four of the ingredients must be bought from a chemist. The sauce keeps very well. You will need: ! (First four ingredients from | a chemist) j 15 minims oil of cloves < 1 drachm sodium benzolate j 15 minims oil of pimento ; 6 drachms glacial acetic acid i 5.5 kg ripe tomatoes (121 b I 3 large onions 1 teaspoon cayenne i 2 teaspoons white pepper i I.2kg sugar (2.51 b I 900 g cooking apples (21b) i 25g garlic 'loz) I 175 g salt (6oz) or to taste i Method: Cut up tomatoes j roughly; chop apples withlout peeling; slice onions. •Combine with other ingredients except those from the I chemist. Boil for 14 hours. I F ive minutes before completion of boiling time add the i chemical ingredients. During i the cooking period, watch I carefully and stir frequently. I Put through a sieve or an I electric blender and bottle I while still warm. TOMATO SOUP , Tomato Soup bottled now [will be appreciated during those long, cold months of winter. Makes about six jars.

You will need: 6kg sound ripe tomatoes (131 b 4 teaspoon mace 25g celery seed (loz) [ 7 whole cloves i 2 tablespoons salt I 14 sprigs parsley ' 3 teaspoons pepper : 1) tablespoons sugar (23g) [ 225 g butter (8oz) ■ 60g plain flour (8 tablespoons) Method: Chop tomatoes : roughly and place in pan with 4 cup cold water. Place over 1 low heat and leave to simmer until juices begin to run

freely. Add all ingredients except butter and flour and continue to simmer until very soft and pulpy. Put through a sieve and return the puree to pan. Add the butter and flour mixed to a smooth paste with a little of the puree. Boil together for 2-3 minutes: test for seasoning. Bottle and seal and process in water bath, in oven or deep freeze. ITALIAN TOMATO SAUCE An Italian-style tomato sauce for serving on spaghetti, other pastas or in pizza is a useful one to have in the cupboard. This is not a sweet sauce, but sugar may be added if desired. Quantities given mav be doubled or trebled if you wish to deep freeze the sauce. You will need:— 1/* cun olive oil 3 onions 3 cloves garlic 3 tablespoons finely chopped parsley 3 tablespoons sauterne 2 teaspoons salt 4 teaspoon pepper 1 teaspoon dried oregano 1/4 cup chopped spinach or silver beet (without stalks) 1/4 cup chopped mushrooms 8 large ripe, sound tomatoes. Method: Skin tomatoes. Chop roughly and place in pan over low heat until soft. Heat oil in- another pan and add the finely c opped or grated onion and the crushed garlic. Saute these for 10 minutes, stirring frequently. Add parsley, tomatoes, wine, salt, peeper, oregano and stir well. Cover and simmer over low heat for 2 hours. Add spinach and mushrooms and cook covered for another 15 minutes. Press through a sieve or buzz in blender. Correct seasoning to taste. SPAGHETTI SAUCE This is a sweet, thin tomato sauce which is suitable for preserving with spaghetti. You will need:— flOOg ripe tomatoes (21b) 2 cloves garlic 1 teaspoon tuyme ' 4 teaspoon rosemary 4 teaspoon basil 1 tablespoon brown sugar 3 tablespoons oil 2 teaspoons salt Tobasco or cayenne (optional).

combine with crushed garlic, herbs, sugar, seasoning and oil in heavy based pan. Cover and simmer over very low heat for 30 minutes or until mixture is thick as a puree. Stir frequently while cooking to prevent sticking. Whirl in blender. This can be thickened with flour if desired but if used for combining with boiled spaghetti it is better left unthickened. This sauce can also be used as a dressing for chicken, fish, pancakes and so on.