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tammiraven - 2012-01-29 17:37:00

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fisher - 2012-01-29 17:55:00

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fisher - 2012-01-29 17:56:00

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male_timaru - 2012-01-29 17:57:00

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makespacenow - 2012-01-29 17:57:00

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tammiraven - 2012-01-29 20:00:00

Chuck em whole in deep freeze in supermarket bags as they free flow then when you do spag bol chillie or the like in winter put em under hot water to get skins off and in the pot with the mince and onions. I also grate carrots and corgettes and freeze in big blobs and throw them in too it makes the mince go twice as far and kids will get heaps of veges...

garrysfan - 2012-01-29 20:03:00

Depends what you want, iv'e just spent 3 days drying tomatoes for winter, tomato relish, and roasted tomato sauce for pasta and spaghetti, bol next , tell us what you want to make...

fifie - 2012-01-29 22:43:00

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elliehen - 2012-01-29 23:57:00

Was given a great tip for making sun dried tomatoes and it works perfectly. Lay tomatoes that have been sliced into about 3 pieces each on a baking sheet and place on the parcel shelf in the back of the car. Leave in the sun all day. Perfect sun dried tomatoes.

kiwitrish - 2012-01-30 11:46:00

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elliehen - 2012-01-30 11:57:00

Try this...it's to die for :-)))

Tomato Jam A while back someone mentioned Tomato Jam recipe. Not sure if has been posted but here is one I make. Peter Gordons Tomato and Chilli Jam

. 500grm very ripe tomatoes (I use a couple of cheap tins); 4 red chillis (I use a tsp out of a jar!); 6cm piece ginger chopped (I use out of jar); 30mls asian fish sauce; 300grm demera sugar; 100mls red wine vinegar. Cook for about 40 mins or until thick and syrupy. Pour into sterilised warm jars. Makes about 4 jars. Nice on crackers with creamcheese or cheese. Enjoy

* Quote

nettie14

rainrain1 - 2012-01-30 15:36:00

I must add, I used fresh tomatoes etc, no tins no no no

rainrain1 - 2012-01-30 17:41:00

Tomato Vinaigrette
1 clove garlic 1 tsp ground cumin
1 cup seeded tomato, in chunks 1/4 tsp black pepper
1/2 cup olive oil 2 TLBS vinegar
1/8 tsp cayenne pepper 1 tsp salt
1/2 tsp sugar
Shake it all together.
This was originally from a barley salad recipe that used 2 cups cooked barley, a capsicum, a bunch of radishes, a small red onion, 1 cup celery, 1cup carrot, (or zucchini or fennel), all veggies to be diced. 1/4 c fresh coriander or parsley.
It's very yummy so I just use it on green salad.

threecheers - 2012-01-30 20:28:00

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male_timaru - 2012-01-31 14:44:00

I have used this recipe before, however I used 200g of sugar rather than a kilogram.

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

uli - 2013-01-30 14:18:00

rainrain1 wrote:

Try this...it's to die for :-)))

Tomato Jam A while back someone mentioned Tomato Jam recipe. Not sure if has been posted but here is one I make. Peter Gordons Tomato and Chilli Jam

. 500grm very ripe tomatoes (I use a couple of cheap tins); 4 red chillis (I use a tsp out of a jar!); 6cm piece ginger chopped (I use out of jar); 30mls asian fish sauce; 300grm demera sugar; 100mls red wine vinegar. Cook for about 40 mins or until thick and syrupy. Pour into sterilised warm jars. Makes about 4 jars. Nice on crackers with creamcheese or cheese. Enjoy

Here is his full recipe:
http://cuisine.co.nz/cuisine.nsf/recipes/peter-gordons-tomat
o-chilli-jam

uli - 2013-01-30 17:02:00

elliehen wrote:

The best-ever and easiest tomato relish recipe and you'll be so pleased with yourself in the middle of winter.

Edited to add: I use un-iodised plain table salt and add extra chilis.

Re post #9 - why would you pour the tomato juice off? Lots of nutrients in there - how about simply reducing the pulp? Have you tried that?

uli - 2013-01-30 17:04:00

uli wrote:

Re post #9 - why would you pour the tomato juice off? Lots of nutrients in there - how about simply reducing the pulp? Have you tried that?

Maybe the liquid from the tomatoes, onions and salt would be too salty?

holly-rocks - 2013-01-30 17:08:00

bump for kirmag

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

Tomato Kasundi::

4 tbs peanut oil - or other vegetable oil (not olive)
2 tbs black mustard seed
2 tsp turmeric powder
1 tbs ground cumin
2 tsp chilli powder,,Use 1 as 2 may be a little hot for some.
1 tbs minced garlic (fresh)
2 tbs minced ginger (fresh)
6 fresh green chillies or 2 large reds chopped fine.. seeds removed(optional)
2 kg ripe tomatoes,or 5 400gm cans of chopped/blended bits.
1 tbs salt, approx.
300 ml malt vinegar
250g brown sugar.

Heat oil in a heavy based pan and add mustard, turmeric, cumin and chilli powder.
Stir and cook for 3-4 minutes, being careful not to burn spices.
Add minced garlic, ginger and chilli and cook for a further five minutes.
Add tomatoes, salt, vinegar and sugar, reduce heat to low and simmer for 60-90 minutes, stirring occasionally (more like often ) until sauce thickens and oil comes to the top. Keep an eye on it as it can burn fairly easily..
Remove from heat and store in sterilized jars. Makes about 4 large jars.

If you use the canned tomatoes drain about half the liquid from the cans,,doesn't take as long to reduce,,you can always add a bit if it seems to be drying out a bit quick,,Should end up the consistency of thickish relish..

Edited by helpless at 8:22 pm, Mon 4 Feb

helpless - 2013-02-04 20:12:00

recycling ..

bev00 - 2014-02-04 23:09:00

This is a recipe I have used over and over. It is from the Cuisine mag. Issue 133 March 2009.

Slow-Cooked Tomato, Garlic and Onion Paste:

> 3 tablespoons olive oil
> 4 onions, sliced
> 8 cloves garlic, peeled
> 3kg tomatoes, cored and chopped
> 1/2 cup raw sugar
> 1 cup white wine vinegar
> 1 teaspoon salt

Heat the olive oil in a large, wide, heavy based saucepan over a low
heat.

Add the onions and garlic, and fry very gently for 60 mins, stirring
occasionally. After about 40 mins the onions will start sticking a little, so
stir them more often to prevent them browning.

Add the tomatoes, bring to the boil and simmer a further 1½ hours,
stirring ocassionally. Be VERY careful towards the end of the cooking
time as the thick paste has a habit of exploding when stirred! Keep it
covered as much as possible with a splatter guard.

Remove from the heat and set aside until it's cool enough to handle.

Place the mixture in a food processor and blend to a paste.

Return to the pan with the sugar, vinegar and salt and bring to the boil,
then spoon into hot, sterilised jars and seal immediately. Makes 750ml.

Edited to add the "blurb" included with the recipe:
Slowly cooking the tomatoes down results in a rich but very smooth-tasting paste - perfect in soups, stews, pasta dishes and as the base sauce for pizza. It is best preserved in small jars as you only need a little at a time. Once opened, store in the refrigerator for up to a week.

Quotecarlosjackal (814 ) 1:27 pm, Fri 16 Nov #

bev00 - 2014-02-04 23:12:00

PaS
1/2 to 2/3 C olive oil, 2 onions diced finely and cooked slowly in the oil for 10mins until clear and soft. 2 tins chopped tomatoes and 1 tube tomato paste about 240g. Basil, oregano, salt, pepper and a little brown sugar to reduce the acidity of the tomatoes. Simmer for 10 to 20 mins. The recipe was on master chief master class a while ago. If you are going to use fresh tomatoes take the skins off first by dipping them in boiling water for 10 seconds and squeezing out the seeds and pulp and then roughly dicing.
Enjoy and good luck

Quotemathewvb (23 ) 9:12 pm, Sat 19 Jan #3
I love the Harvest sauce in Annabel Langbeins.the free range cook.
I freeze it.

Quotesnipz (309 ) 10:04 pm, Sat 19 Jan #4
Make heaps of this every year put into bags and freeze, great for pasta,spaghetti bol, etc. I use a large dish, do it in a smaller batches, and roasting the tomatoes gives it good flavour.
http://www.annabel-langbein.com/cooking/recipes/recipe/?id=2

92

Quotefifie (220 ) 10:15 pm, Sat 19 Jan #6
Place tomatoes cut in half in a single layer in roasting pan, add onions, garlic, olive oil, dash balsamic, S&P, roast in oven at around 150C for at least 1 hour. The longer and slower the better as it intensifies the flavour. Temp and time depend on size of tomatoes. Mouli then either reheat and bottle, or freeze. And I mean mouli (or push through a sieve) as if you process tomatoes, the chopped seeds can make a sauce very bitter.

Edited to add, you can also add peppers and herbs etc to the roasting dish if desired.

Quotebernice1 (228 ) 10:27 am, Sun 20 Jan #10
Roast first - I am doing this for the first time this year. Definately better flavour.

Quotegardie (405 ) 11:14 am, Sun 20 Jan #13
I'm using Mortgage lifter tomatoes... intense amazing flavour by them selves and meaty ... saving the seeds anyways so my lot will get blitzed,
oil rosemary basil salt black pepper capsicums onions fresh garlic tomatoes ...Had thoughts of adding mushrooms near the end but too lazy to chop them..:}

Quotefisherlures (146 ) 4:45 pm, Sun 20 Jan #15

bev00 - 2014-02-05 00:06:00

Slice across middle not down Across middle, place in single layers to fill a roasting dish. sprinkle with a little sugar over all, and the freshly ground pepper. Cover with tin foil. Put into oven around 160 dependant on oven sort of biscuit baking temp, No the hit and miss until you work out and it's size dependent and oven temps. Try and make you oven tray with all same size each time or at least with in range. Doing all small together all big together. After say 10mins in oven remove and see how they are. If they are over cooked/done as in mush oops too long but still useable :) The steam from the tin foil and the sugar and moisture is what it will keep them in the jars. If they are over processed bottle together and use in sauces and in cooking recipes requiring tomatoes. If there is a mixture of tomatoes still holding half shapes put into another just I spoon out gently soup spoon great for this. And layer into jars. So you can have a couple of jars or size jars going at a time. Top up filled jars with the moisture combination. Made sure you remove all air bubbles I use a knife down the sides to make sure this done. Now if jars have extra juice over save to a jug for any jars that haven't made enough to cover. Seems mostly to balance out in end. Now for those lovely half rounds when you want to have nice looking tomatoes in anything there they are. My fav is using them for breakfasts or the likes. Just warm through, remember the are cooked. Just heat only. I have them in jars over a year old and still perfect. You can make pasta sauce with them fact anything really if you are short when making relish top up with a jar of them. Save juice freeze if you want and use to top up next lot of bottling just thaw and heat a little first. I have been doing this for so long now it becomes natural and after a couple of jars of mushy ones you just get it right :)

There is never a thing called waste :) just turn it into something else :) This goes for all my cooking. If it fails make it into something else. :) I don't very often burn things to the point of no return LOL Most burns can be cut off in baking and the birds will pick into it.
This way of doing tomatoes is lovely once mastered.

Quote
anne1955 (1182 1182 positive feedback) 11:59 am, Sun 12 Jan #7

bev00 - 2015-01-13 00:12:00

I have a fan blooming tastic tomato soup recipe if you woud like it. Yes we put the toms in the freezer also, so easy to skin them then, just pour the boiling water over and the skins fall off.

meg94 - 2015-02-13 19:03:00

Would love the soup recipe please!

gm.macpherson - 2015-02-14 13:55:00

gm.macpherson wrote:

Would love the soup recipe please!

Having to giggle came to see if I could find such here :) Misplaced mine :( But while hunting find my use for tomatoes bottle quoted do hope people are enjoying them that way. Will do end of the seasons that way. But wanted a soup bottled one :) Then opened and old cook book a church one from 'St Aidan's 1981' And after todays news re Alison Holt I thought I would say she has one that was published in the ODT around same time 1981. and quoted by Rhonda Murphy also one in same book by Mavis Campbell. Enjoy people.

anne1955 - 2015-04-12 19:37:00

Tomato Pesto Tart. http://www.countdown.co.nz/recipes/recipe?cid=129557

paora-tm - 2015-04-13 17:30:00

Has anybody got a good recipe without pepers in for tomato relish I dont seem to be able to get into the spot somebody gave me. Microwave Please

walker18 - 2015-04-14 11:20:00

I would like to make tomato relish in the microwave any help please I don"t like capsicans.

walker18 - 2015-04-14 11:26:00

I would like to make tomato relish in the microwave any help please I don"t like capsicans.

walker18 - 2015-04-14 11:27:00

bump for the last tomatoes

uli - 2016-04-12 14:06:00

bump

bev00 - 2017-04-12 22:17:00

bump

bev00 - 2018-04-13 01:31:00

good on you bev00 to bump this - I would never have dared as I would have been shredded to bits by the ladies. LOL

This must be the MOST antique ever bumped thread in "recipes" history... having fisher, male_timaru, elliehen and makespacenow posting...

uli - 2018-04-14 18:16:00

My favourite go to nostalgic tomato 'recipe' ... is take all the softened and not quite so appealing tomatoes... cut and put into a saucepan... with lots of lovely fresh ground salt and pepper... add a knob of butter and cook.. for as long as it takes for the juices to run and thicken.... pile on top of freshly toasted buttered bread and grate some parmesan over it.... delicious

karlymouse - 2018-04-14 21:53:00

** recycling **

autumnwinds - 2019-04-05 23:16:00

rainrain1 wrote:

Try this...it's to die for :-)))

Tomato Jam A while back someone mentioned Tomato Jam recipe. Not sure if has been posted but here is one I make. Peter Gordons Tomato and Chilli Jam

. 500grm very ripe tomatoes (I use a couple of cheap tins); 4 red chillis (I use a tsp out of a jar!); 6cm piece ginger chopped (I use out of jar); 30mls asian fish sauce; 300grm demera sugar; 100mls red wine vinegar. Cook for about 40 mins or until thick and syrupy. Pour into sterilised warm jars. Makes about 4 jars. Nice on crackers with creamcheese or cheese. Enjoy

* Quote

nettie14

This recipe sounds so delicious - How much ginger from the jar? I have to confess that I have never cooked with fresh ginger as I just don’t know what to do with it - but a jar I could do!

pure.blonde - 2019-04-06 11:04:00

2019. I just have to wait a little longer for my chilies to ripen and yeah I will make the Tomato jam. Thanks Uli, for this recipe, this thread goes back years. I have decided on some threads to put the year, wish Trademe would add the year.

malcovy - 2019-04-06 11:50:00

Well this must an absolutely antique thread if we have fisher, male_timaru, makespacenow and tammiraven in ONE thread!

uli - 2019-04-08 19:45:00

roast tomato soup then cook in slow cooker

bobcat_6 - 2019-04-09 17:22:00

Simple tomato recipe
Cast iron frying pan, slowly cook halved tomatoes in olive oil, with garlic salt, pepper, until the tomatoes are cooked, add more garlic, cook some more, then add lemon juice, eat out of the pan, with big chunks of crusty bread to mop up all the juice

sossie1 - 2019-04-09 17:43:00

Edmonds cook book, Tomato relish. Best recipe ever.

vomo2 - 2019-04-09 19:47:00

Great tomato soup recipe here ... it is super easy and quick .It uses rice to thicken.
https://happyhooligans.ca/best-homemade-tomato-soup-recipe/

browny36 - 2019-04-13 00:06:00