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Tomato and chili glut

• Message 1. 

  Posted by andy2728 (U14260904) on Wednesday, 2nd March 2011

  After having loads go to waste last season, i am determined this coming season to make my own tom and chili ketchup.
  However despite several searches on several sites, i am failing to find any recipes.
  Could someone please point me in the right direction?
  
  Thanks
  
  Andy.

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• Message 2

  , in reply to message 1.

  Posted by realfood (U13916672) on Wednesday, 2nd March 2011

  You can always bottle tomatoes for use in the Winter as soup etc.

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• Message 3

  , in reply to message 1.

  Posted by Engineer (U3135859) on Wednesday, 2nd March 2011

  Hi Andy,
  How about trying the River Cottage tomato ketchup recipe but adding chillis at the roasting pan stage?
  
  Cheers -- Bob

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• Message 4

  , in reply to message 1.

  Posted by rini (U2365378) on Thursday, 3rd March 2011

  Just pop the toms into freezer bags and freeze them. They make a lovely tomato sauce.

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• Message 5

  , in reply to message 1.

  Posted by ageing_hippie (U6742113) on Thursday, 3rd March 2011

  Last season I used my tomato glut to make passata sauce for use through the winter. It is so concentrated that it takes only a fraction of the space in the freezer. There are loads of recipes on the net. I followed the simplest I could find and got great results.

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• Message 6

  , in reply to message 5.

  Posted by Obelixx (U2157162) on Thursday, 3rd March 2011

  Last season I used my tomato glut to make passata sauce for use through the winter. It is so concentrated that it takes only a fraction of the space in the freezer. There are loads of recipes on the net. I followed the simplest I could find and got great results.  Here's a recipe for chiili jam which is liquid enough to be a ketchup and would solve your glut problems. It uses tinned tomatoes but you could precook your own tomatoes and reduce them a bit before continuing with the recipe.
  
  it's delicious with sausages, goat's cheese, in sandwiches and as a general ketchup. I've now run out so need to buy chillies to make more.
  
  Chilli jam
  
  10 cayenne chillies
  3 cloves garlic
  800g tin of chopped tomatoes
  750g soft brown sugar
  250ml red wine vinegar
  
  Blitz the chillies, garlic and toms in a food processor than heat in a pan with the sugar and vinegar. Stir thoroughly till all the sugar is dissolved and then simmer, stirring occasionally, till reduced and thick.
  
  Needless to say I didn't have the right vinegar so used a mixture of balsamic and cider. I also deseeded the chillies but used twice as many so I have a fruity chilli jam with a nice, but not volcanic, kick.
  

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• Message 7

  , in reply to message 1.

  Posted by Paull2 (U14064177) on Thursday, 3rd March 2011

  Don't freeze the whole fruit, it's wasteful of space in the freezer. Instread, make a basic tom sauce which you can turn into various other meals later. For instance, in September/October when I had a glut of toms, I'd first roast them in a hot oven with olive oil and seasoning to concentrate the flavours, then mix with fried onion and/ or garlic, herbs of choice, stick of celery, carrot whatever, and a pint of veg or chicken stock. Cook down, liquidise (no need to fish out the skins) cool and freeze.

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• Message 8

  , in reply to message 2.

  Posted by andy2728 (U14260904) on Thursday, 3rd March 2011

  You can always bottle tomatoes for use in the Winter as soup etc.  Thats brilliant, thanks all for the swift replies.
  
  realfood, do you mean blitzed and then frozen? or do they stay ok in normal storage?
  
  thanks again all,
  
  andy.

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• Message 9

  , in reply to message 1.

  Posted by Sally (U2541329) on Thursday, 3rd March 2011

  Ingredients
  2 tbs olive oil
  2 tsp brown mustard seeds
  1.2kg egg tomatoes, roughly chopped
  2 brown onions, halved, chopped
  5 long red chillies, halved lengthways, deseeded, roughly chopped
  500ml (2 cups) malt vinegar
  330g (1 1/2 cups) sugar
  1 tbs mixed spice
  
  Method
  Heat oil in large saucepan over medium heat. Add mustard seeds and cook, stirring, for 2 minutes or until they begin to pop. Add tomatoes, onions, chillies, vinegar, sugar and spice, and stir to combine. Increase heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2 1/4 hours or until excess liquid evaporates and mixture thickens. Season with salt and pepper.
  Thoroughly wash glass jar and lid in hot soapy water and rinse well. Drain upside down until ready to use. Spoon hot chutney into clean jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place until ready to use.
  Notes
  Note: You can make this chutney 6 weeks ahead. You will need a 1L (4-cup) capacity glass jar with a rubber seal for this recipe. Keep chutney unopened in a cool dark place for up to 6 months or opened in the fridge for up to 6 weeks.

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