T Sauce, relish, pasta sauces, any other saucy things. What ya got that's tried n true. Getting so many out of the garden and they're still coming. Used a simple tomato sauce recipe last year and it was good, but think I can up my skills a bit this year.

Pininoa Tommy Sauce

1 kg tomatoes
1 cup sugar
1/2 Tab Salt
small tsp ground all spice
1 cup vinegar

simmer till thickish then whizz & bottle

Also tried another with apples, onions but can't find that recipe right now.

kirmag - 2013-02-04 10:47:00

Roast tomato sauce for spaghetti bol,pastas,mince dishes etc, tomato paste , relish,and plenty of dried tomatoes for my feta cheese is my fav when there are heaps around yell out if you want any recipes, or if to many skin them and throw in the freezer to use later.

fifie - 2013-02-04 11:42:00

Oven-dried tomatoes. Use small tomatoes and halve across the equator. Place cut side up on an oven tray, sprinkle with dried oregano, chopped garlic, chopped chilli and salt. Trickle extra virgin olive oil over liberally. Bake for about three hours at 140 C. Store in the fridge for a few weeks, or freeze. Serve as part of an antipasto, add to casseroles, add to vege dishes.

davidt4 - 2013-02-04 12:15:00

Thanks for that david, will be giving that go!

I would love the recipe for roast tomato sauce fifie!!

kirmag - 2013-02-04 16:03:00

kirmag there are many threads if you use the search function. Here is one that was posted in just 4 days ago:
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=943696&topic=13

uli - 2013-02-04 16:39:00

I have bumped 12 threads for you - there are at least another hundred ...
If you want you can copy and paste all the recipes into this one for future use ...

uli - 2013-02-04 16:48:00

Roast tomato sauce by Annabel Laingbein.
Tomatoes, 2 onions, 4 cloves garlic peeled, OR good teasp crushed garlic, OR 1/2 teasp chilli powder, teasp rosemary leaves, 1/4 cup tomato paste, 2 tablesp sugar, 2 tablesp oil, gr black pepper, salt.
Cut tomatoes into wedges, skins on lay in a large roasting dish 1 layer only, do 2 dishes if you have to, ( you want them to caramelise not stew) cut onion into wedges put 1 in each tray.
In a bowl mix rosemary,sugar,oil,garlic,salt-
,pepper,sugar, tomato paste etc together and toss each tray of tomatoes in some bake 160c about 2 hrs till tomatoes are caramilised. Put all into a blender even all the juices, blend till its thick and smooth ( i just use a stick blender) pour into snaplock bags and freeze flat, so it dosen't take up to much room. This makes a nice rich flavour sauce, to use with whatever you choose through winter..

fifie - 2013-02-04 16:56:00

uli wrote:

I have bumped 12 threads for you - there are at least another hundred ...
If you want you can copy and paste all the recipes into this one for future use ...

uli ...There is no need to bump threads, it's rather tiresome for those of us who are looking for 'current' topics & have to trawl through a myriad of bumped threads.
You may feel that you are being helpful but it's only helpful to the question asker, but pointing any OP in the direction of the search function would be helpful to all, without confusing things.
I realise that you would like some threads to slide into obscurity.

samanya - 2013-02-04 18:11:00

This is the tomato sauce I make and have done for a few years now:

http://www.allysongofton.co.nz/recipe/Mums-Tomato-Sauce/?r=2
433

I do cut the sugar down a little and it is delicious!

wachael1 - 2013-02-04 19:20:00

This is my current favourite chutney recipe.
1kg tomatoes
275g cooking apples
100g onions
300mls white vinegar
100g seedless raisins
2 tspns sea salt
1/2 tspn of ground allspice, cayenne pepper, ground cinnamon. ground ginger, paprika
225 g white sugar
Scald, peel & chop tomatoes. Peel core & chop apples & onions
Put all ingredients except the sugar into a stainless steel pan with half the vinegar & gently bring to the boil.
Cook slowly for approx 1 -1 1/2 hours. Add the sugar & the remaining vinegar & once again bring to the boil stirring constantly. Simmer until thick & smooth. Pot & seal.

samanya - 2013-02-04 19:42:00

samanya wrote:

I realise that you would like some threads to slide into obscurity.

Do you now?
Which ones would that be?
Are you keen to bump them up?

uli - 2013-02-04 21:39:00

And also:
Why should I not bump relevant threads up for someone who is obviously unable to use the search function (as are about 90% of posters on here?).

If I say something like "use the search function" then everybody jumps up and down and says I am rude.

If I bump up the relevant threads then you tell me: "There is no need to bump threads, it's rather tiresome for those of us who are looking for 'current' topics & have to trawl through a myriad of bumped threads.
You may feel that you are being helpful but it's only helpful to the question asker, but pointing any OP in the direction of the search function would be helpful to all, without confusing things. "

So what now??

uli - 2013-02-04 21:42:00

Thanks uli, I did do a search before posting but mustn't of gone far enough back. Looking thru the threads and saving lots of recipes to try now.

What's with the grumpiness anyway. Gees some people need to chill!!!

Edited by kirmag at 9:43 am, Tue 5 Feb

kirmag - 2013-02-05 09:42:00

They do need to chill kirmag - but it is not likely to happen.
For some reason people dislike it if I say the unvarnished truth LOL :)
Glad you found lots of suitable recipes. Happy preserving.

uli - 2013-02-05 10:50:00

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cookessentials - 2013-02-05 11:44:00

kirmag is getting fresh RED RIPE tomatoes every day cooks (maybe re-read post #1) - so your recipe for unripe green tomatoes - well meant as it might be - is not going to help!

uli - 2013-02-05 15:15:00

The member deleted this message.

cookessentials - 2013-02-05 15:28:00

cooks - just read the first post!
It says: "...Getting so many out of the garden and they're still coming...."

These are NOT GREEN!

But yeah keep going cooks - I know you love it to be queen of the recipe boards from way back - so get back to basics and post things that are RELEVANT to the thread you are posting in - and you will be back as QUEEN of the recipe boards in no time :)

uli - 2013-02-05 15:45:00

The member deleted this message.

cookessentials - 2013-02-05 15:52:00

I have no problem minding my own business if you leave my posts alone cooks. I am sorry that you have no idea what it means to get into the house with a bucket of ripe red tomatoes every evening and struggling for recipes. No-one needs green tomato recipes in the middle of summer - re-post in April maybe LOL.

uli - 2013-02-05 15:57:00

The member deleted this message.

cookessentials - 2013-02-05 15:58:00

cooks - this a recipe for RIPE Green tomatoes as grown in the US (and by me too) - not the green unripe leftovers in autumn.

So if anyone wants to try those buy the chartreuse ripe green tomatoes (you might have to grow them yourself).

Or use very firm red or yellow ones. The recipe is delightful! Made famous by the film of the same name of course.

uli - 2013-02-05 16:02:00

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cookessentials - 2013-02-05 16:07:00

uli wrote:

They do need to chill kirmag

.

samanya - 2013-02-05 16:27:00

cookessentials wrote:

THIS recipe is not an American recipe by the way.

That's right. it's been lifted straight out of the Australian Women's Weekly.
http://aww.ninemsn.com.au/article.aspx?id=783287

davidt4 - 2013-02-05 16:30:00

This message was deleted.

cookessentials - 2013-02-05 16:32:00

davidt4 wrote:

That's right. it's been lifted straight out of the Australian Women's Weekly.
http://aww.ninemsn.com.au/article.aspx?id=783287

Does it matter?
Some of us appreciate the effort that many people go to, to share recipes ...as you do many a time.
Does it need to be 'an original' recipe?
I don't think so.
edited to add ... I usually give credit to the source, if I give a recipe, but again, does it really matter too much if the answer is given to a poster?

Edited by samanya at 8:08 pm, Tue 5 Feb

samanya - 2013-02-05 20:05:00

This message was deleted.

cookessentials - 2013-02-05 20:39:00

cookessentials wrote:

I too would give credit to the source, however, it is hand written in my cookbook with the date of 3/7/09. No idea where it came from.

We all have well used recipes that we don't know where we got them from.
I should have said 'when the source is known'.
I have heaps of recipe cuttings from magazines, newspapers etc & would have no idea who to attribute them to.

samanya - 2013-02-05 21:25:00

samanya wrote:

We all have well used recipes that we don't know where we got them from.
I should have said 'when the source is known'.
I have heaps of recipe cuttings from magazines, newspapers etc & would have no idea who to attribute them to.

Isn't it great though that the queen of the recipe board has a hand written recipe since many years in her handwritten booklet - that is also available on Australians Womans Weekly http://aww.ninemsn.com.au/article.aspx?id=783287 - what a surprise! She must have given it to them many decades ago of course.

Still it is originally an American recipe for RIPE tomatoes which incidentally were GREEN tomatoes. If you try this with your hard unripe green things at the end of summer you will find it tastes VILE!

uli - 2013-02-05 21:41:00

The member deleted this message.

cookessentials - 2013-02-05 22:40:00

This message was deleted.

cookessentials - 2013-02-05 22:47:00

uli wrote:

Isn't it great though that the queen of the recipe board has a hand written recipe since many years in her handwritten booklet - that is also available on Australians Womans Weekly http://aww.ninemsn.com.au/article.aspx?id=783287 - what a surprise! She must have given it to them many decades ago of course.

Still it is originally an American recipe for RIPE tomatoes which incidentally were GREEN tomatoes. If you try this with your hard unripe green things at the end of summer you will find it tastes VILE!

.....

samanya - 2013-02-05 22:55:00

The member deleted this message.

vintagekitty - 2013-02-05 23:01:00

wouldn't it be nice without the "bitchiness". Someone has asked a simple question and yes if the response included green tomatoes well so be it. If you have a crop of tomatoes , like I do, green tomato recipes are also useful. May not be for now but soon. I also have many recipes written down that i don't know where they are from and you will find most recipes are in print somewhere, even ones from "celebrity cooks". This forum is to Share recipes no matter where they are from so long as they are relevant to the answer. So now can we get on with baking/cooking etc.

jlo19 - 2013-02-06 12:06:00

I agree jlo, who cares who's queen of the recipe board with their posts, majority of us keep what interests us at the time. i do know this though the germans know how to cook good food and put on a feast, this section was never like this years ago any wonder lots don't bother coming near the place anymore, come on girls lets get over this sniping at each other and back to the topic in hand tomato recipes whether it be green or red to help O/P use up her good crop...

fifie - 2013-02-06 12:27:00

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denbru - 2013-02-06 14:44:00

This message was deleted.

cookessentials - 2013-02-06 18:13:00

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denbru - 2013-02-06 18:21:00

denbru wrote:

It really is tasti my family enjoy it. Great to have on hand for any sauces you need as well as soup!!

I've just been out & picked about 5kg of ripe tomatoes & having done the chutney/relish thing already I will give your recipe a go ... but I would prefer to 'bottle/preserve' it, because I tend to put things in the freezer & never see them again until defrost time. ;o)

samanya - 2013-02-06 18:39:00

Lol! I thought this thread was about tomato recipes (green, yellow or red was not specified...)! The majority of it has now turned in to a pointless cat fight! *eats popcorn*

resolutionx - 2013-02-06 18:50:00

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cookessentials - 2013-02-06 19:17:00

cookessentials wrote:

No resolutionx, it is for tomatoe recipes ( any colour you like) and hopefully we will get lots more interesting recipes to share.

Let's hope so... I still have 5kg sitting on my bench waiting to meet their fate!

samanya - 2013-02-06 19:20:00

I recommend this recipe ~ http://www.annabel-langbein.com/cooking/recipes/recipe/?id=2
92 its really yummy and easy to make..but I now freeze it or just it fresh as I have had a few major disasters when opening the stored bottles....they tend to exploide when opening!! ( maybe something I did wrong but I did follow the recepie ) :D :D :D

holly-rocks - 2013-02-06 20:02:00

I haven't made this by my neighbours daughter raided my apple tree for a school fundraiser and made the basic Edmonds one. I got a jar and it did not last long:

Tomato Relish

Traditional relish recipe, tomatoes, onions, curry powder, malt vinegar

Ingredients

1.5 kg tomatoes, blanched, skinned and quartered

4 onions, quartered

2 tablespoons salt

2 cups brown sugar

2 & 1/4 cups DYC malt vinegar

3 chillies

1 tablespoon dry mustard

1 tablespoon curry powder

2 tablespoons Edmonds plain baking flour

1/4 cup DYC malt vinegar

Instructions
Put tomatoes and onions into a non-metallic bowl. Sprinkle with salt and leave for 12 hours. Drain off liquid formed. Put vegetables, sugar, first measure of vinegar and chillies into a preserving pan. Boil gently for 1 & 1/2 hours, stirring frequently. Mix mustard, curry, flour and second measure of vinegar to a smooth paste. Stir into relish. Boil for 5 minutes.

Pack into sterilised jars. Makes about 4 x 350ml jars

resolutionx - 2013-02-06 22:19:00

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cookessentials - 2013-02-20 12:48:00

I made Gary Mehigan's confit tomatoes last night and they are delicious. They went very well with fish fried in olive oil.

Confit of Tomatoes

serves 4 as a side dish

1 tsp white peppercorns
2 tab fennel seeds
2 tab coriander seeds
1 tsp salt
3 cloves garlic, bruised
4 star anise
1 kg mixed tomatoes, whole or halved
1 handful basil sprigs
400 ml extra virgin olive oil

Heat oven to 100C. Use a baking dish that will hold the tomatoes in one layer.

Lightly crush peppercorns. fennel & coriander, sprinkle over the base of the tin. Add salt, garlic, star anise.

Spread tomatoes in tin, cut side down if halved. Roughly tear the basil and place in between tomatoes. Flood with olive oil. Roast 1 hour, leave to cool, cover and refrigerate.

Keeps 1 week in the fridge and improves.

davidt4 - 2013-02-21 12:38:00

I originally posted this in another thread, but it's so good I felt I had to "spread the word" so to speak! I was given this recipe by a friend, that was passed down to her by her grandmother for tomato sauce and I swear, I will never buy tom sauce from the supermarket ever again or make chutney that nobody eats!

5.4 kg ripe tomatoes (approx 12 lbs)
85g salt (approx 3 oz)
1.4 kg sugar -- or adjust to your own taste (approx 3 lbs)
85g whole allspice or 40g ground allspice (approx 3 oz or 1.5 oz respectively)
860 ml malt vinegar
(the metric amounts have been converted from old imperial measurements as near as possible)

Wash & cut tomatoes, tie whole spice in a muslin bag or for a more tangy sauce with a bit more warmth add the ground spice as is. Combine all ingredients & boil for 3 hours, stirring frequently. When cooked strain through a colander or, as I prefer, pulse with a stick blender. Bottle when cold.

ry5 - 2013-02-23 16:04:00

Flat pan, halve tomatoes, fry slowly in olive oil, add salt, pepper, garlic, lemon, simmer until a reasonable amount of liquid comes out of the tomatoes. you can add all sorts- olives, parmesan on the top
Eat straight from the pan, with crusty bread to mop up the juice.
( I saw this on a 1 minute advert in the UK, for a supermarket chain)

sossie1 - 2013-02-23 16:13:00

Go look at Annabelle Langbein's summer harvest sauce. It is fantastic. I now have jars of the stuff in my pantry, and have given some away too. Friends find it lovley.

tjman - 2013-02-23 17:28:00