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Posted by julie new in france (U3837878) on Thursday, 16th December 2010
You said in an earlier discussion that you had toms in jars of oil. I sunblushed mine and then froze them as I did not know the bottling procedure.As you can imagine 40 lbs of toms takes a lot of room and I would prefer to bottle them next year. Can you give me some advice thanks
Hi, Julie,
what is the sunblushing method!
, in reply to message 1.
Posted by ageing_hippie (U6742113) on Saturday, 18th December 2010
I make tomato sauce, also called passata, from my tomato glut. It is so concentrated that it takes much less freezer space. The flavour of home made is better than any you can buy and it's a great way to use tomatoes that might otherwise go to waste. All you need to do is boil the tomatoes until they have disintegrated, push the pulp through a sieve (not as hard as it sounds) then return to the pan and simmer until it is concentrated and thick. There are lots more elaborate recipes on the net, incorporating garlic, onions etc.
This isn't quite the information you asked for, but it may help: I slice my cherry tomatoes and lay them on a baking sheet brushed with olive oil. I sprinkle them with salt and a little sugar, plus a little more oil, and scatter a few bay leaves around. Then I bake them in a low oven (I try to do this at the end of another cooking operation) for quite a few hours until they start to shrivel up a bit. When they're nearly there I turn the oven off and leave them there to cool and dry out a bit more.
This shrinks them to a fraction of their volume, and concentrates the flavour. I then freeze them in cartons or put them into jars and top up with olive oil. Someone has said the jar method can lead to botulism, which hasn't happened yet but you might want to check up on this and find out how to avoid it. I keep these in the fridge. Either way, they're great to add to salads or to cooked dishes and sauces etc.
ping
, in reply to message 1.
Posted by grandcottagegardener (U14258183) on Wednesday, 29th December 2010
Julie - I am so sorry for the late reply. 7magpies has given you a good description on how to dry tomatoes in the oven. I use a dehydrator to dry tomatoes and you will find them more readily on the continent in good kitchen appliance stores.
All I do is dry them in roughly 1/4 inch slices with the dehydrator. In a steralised kilner screw top jar I add seasoning/herbs of my choice and then compress the dried toms into the jars before adding the olive oil. Give the jar a good shake to distribute seasonings and store in a cool place i.e. in an outside store house or in a fridge.
Hope this helps with you future tomato gluts.
, in reply to message 6.
Posted by julie new in france (U3837878) on Wednesday, 29th December 2010
Thank you everyone
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