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Old April 15, 2016   #31
Gardeneer
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There are many ways to enjoy tomatoes, mostly cooked:

--- Stuff them
== Grill them
== Roast them
== Use them with pasta, instead of canned sauce.
== make soup with them.
== Make juice ( How about some Bloody Mary ). Cold fresh tomato juice is one of the refreshing summer drinks. Forget the VO5
== Make omelette w/them
== Make all kinds of quiche /frittata

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Old April 15, 2016   #32
imp
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Eat, drink and be merry with them, can, freeze them, give them away, Be awed by the simple process of starting a seed and growing a tomato plant.
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Old April 15, 2016   #33
taboule
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Lots of great options mentioned already... Last year's epiphany for me was buying a tomato mill, it made the addiction much worse. Filled an upright freezer with sauce. Then I discovered "estratto" (aka strattu, or extract, or paste.) Here's below ~65 pounds, reduced to 8 x 8oz jars (i.e ~8 # in each jar.) Nectar of the summer.
strattu-2.jpg
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Old April 15, 2016   #34
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Quote:
Originally Posted by taboule View Post
Lots of great options mentioned already... Last year's epiphany for me was buying a tomato mill, it made the addiction much worse. Filled an upright freezer with sauce. Then I discovered "estratto" (aka strattu, or extract, or paste.) Here's below ~65 pounds, reduced to 8 x 8oz jars (i.e ~8 # in each jar.) Nectar of the summer.
Attachment 58961
(((Nectar of the summer.)))
You aint just whistling Dixie.

Worth
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Old April 15, 2016   #35
TC_Manhattan
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Originally Posted by Gardeneer View Post
There are many ways to enjoy tomatoes, mostly cooked:

--- Stuff them
== Grill them
== Roast them
== Use them with pasta, instead of canned sauce.
== make soup with them.
== Make juice ( How about some Bloody Mary ). Cold fresh tomato juice is one of the refreshing summer drinks. Forget the VO5
== Make omelette w/them
== Make all kinds of quiche /frittata

Gardeneer
VO 5 is shampoo!!

Hairy tomatoes?
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Old April 15, 2016   #36
Susan66
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When I lived in Missouri, a lifetime ago, I used to can about 100 jars of sauce, would let it sit for a little and pour off the excess liquid, so the sauce would thicken without having to cook it down. The clear liquid I'd use instead of water to can my green and yellow beans. Tasty! And the bean/tomato juice made great soup starter. These days, back in New York, way shorter season, I grow three times the number of plants for half the production. I won't buy tomatoes at the store- they don't taste good, but in season, there's a lot to can. Use them all winter. Maybe get out the food dryer this year, if it's a good growing year. I know I'll have more than I know what to do with- I already do with plants!
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Old April 15, 2016   #37
Lindalana
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top notch zucchini salsa
http://www.food.com/recipe/zucchini-salsa-canned-11217
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Old April 15, 2016   #38
imp
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Quote:
Originally Posted by Jeannine Anne View Post
I like to make English chutney with green ones

With regular unripe green tomatoes or with the green-when-ripe ones? What does a chutney taste like?


Quote:
Originally Posted by Susan66 View Post
When I lived in Missouri, a lifetime ago, I used to can about 100 jars of sauce, would let it sit for a little and pour off the excess liquid, so the sauce would thicken without having to cook it down. The clear liquid I'd use instead of water to can my green and yellow beans. Tasty! And the bean/tomato juice made great soup starter. These days, back in New York, way shorter season, I grow three times the number of plants for half the production. I won't buy tomatoes at the store- they don't taste good, but in season, there's a lot to can. Use them all winter. Maybe get out the food dryer this year, if it's a good growing year. I know I'll have more than I know what to do with- I already do with plants!

Great idea to re-use the tomato liquid that way. Wonder if it can be reduced down too?


Love the pictures of the strattu, that stuff is so very good.
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Old April 15, 2016   #39
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Looks good, Lindalana! I'll try it if I'm as lucky with zucchini as I am likely to be with tomatoes!
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Old April 15, 2016   #40
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Quote:
Originally Posted by imp View Post
With regular unripe green tomatoes or with the green-when-ripe ones? What does a chutney taste like?


Chutney is sweet/sour, like relish but sweet spicier.


Great idea to re-use the tomato liquid that way. Wonder if it can be reduced down too?

I never did, but you probably could.
Susan
Love the pictures of the strattu, that stuff is so very good.
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Old April 15, 2016   #41
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Oooooh!
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Old April 15, 2016   #42
Susan66
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I sometimes use green tomatoes with apples in green tomato mincemeat. It's mock mincemeat-no meat in it. But very few people eat mincemeat of any description these days. We still enjoy it, either in pies or, yum, mincemeat cookies. I have two recipes, one from my grandmother, and the second is out of Fanny Farmer cookbook. That's the one I can pints of.
Susan
Both use unripe tomatoes, rather than green-when-ripe ones.

Last edited by Susan66; April 15, 2016 at 11:46 PM. Reason: Addition
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Old April 15, 2016   #43
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Strattu looks fantastic! (And a great way to use a lot of tomatoes at a time!) Grow, little plants, grow! Make me lots of lovely 'maters to eat and cook and can........
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Old April 16, 2016   #44
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We eat them. Morning, noon, evening... Salads, in sauce, some roasted (if all else fails) ..
Give some to neighbors, friends, enemies...
If any extras, they get to go to the freezer, either au naturel or as sauce.

Yes one can get tired of fresh and cooked tomatoes, but with different varieties, it is not happening too soon in season.
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Old April 16, 2016   #45
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Quote:
Originally Posted by TC_Manhattan View Post
VO 5 is shampoo!!

Hairy tomatoes?

V8
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