I'll try the pickle Philippa If that's ok. SViolet said she was going to look for the chutney recipe but I don't want to 'favour' either of you. I suppose if I'm completely honest I'm hoping I won't need either,I've decided to put the toms in a paper bag with a banana. With luck they'll be the traditional red tomatoes?
Yes I've heard of sun-dried tomatoes Philippa,don't our Italian cousins use them for pizzas?
Wash toms and chop. Peel onions, chop finely and place in saucepan with enough cold water to cover Bring to boil, and cook until tender. Drain well. Peel core and chop apples finely.
Place prepared fruit & veg in a cooking pan with salt, sugar and vinegar. Bring to the boil, stirring constantly. cook, stirring occasionally until thickened. Pour into hot clean jars and seal.
Alternatively: use part green and part red tomatoes (which I do) and follow this recipe:
6 lb mixture (at least half and half) red and green tomatoes
8 oz onions
1 pt spiced white malt vinegar
2 tsps. paprika
1/4 tsp cayenne pepper
1 tbsp. salt
12 oz white sugar
Chop toms & onions finely. Place in pan and cook until thick & pulpy. Add half the vinegar, paprika, cayenne and salt. Bring to the boil and simmer uncovered until thickened. Dissolve the sugar in the remaining vinegar, add to the pan and cook, stirring occasionally, until thickened.
Pour into hot clean jars and seal.
Note: I have adapted this to include finely chopped marrow.courgettes. As long as you keep the basic (sort of ) weight of veg to other ingredients, it should work well - it's quite adaptable!
Ladies!! Now where did I put Gordon Ramsey's number?
Seriously though,thank you both so much for taking the time to type up those lovely recipes. Being a mere man, I can't promise to get it right but if the toms stay green I'll give it my best shot
Yes Philippa - Gordon Ramsey's language is 'colourful' and reminds me of my building site days
An update SViolet? I've put the toms in a big paper bag with a banana for company.So hopefully they will turn red. However,I will confess here that I've never made chutney in my entire life
OK folks - this may sound like a silly question but at what stage of ripeness do you normally pick tomatoes? The ripest one is now an orangey-red. Is it best to wait until fully red? Sorry I'm a complete novice.
Is it your Moneymakers Fishy? Mine are slowly getting paler on their way to ripening. I leave them till they come off the plant quite easily, but they're usually a good tomato red if you know what I mean
I did the same as you the other day - knocked two toms off a plant
Some of mine are exceptionally large this year! I think I could make enough tomato sauce for a big batch of Bolognese with about three tomatoes.
If they ever ripen that is...
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Think the weather's had an influence Fishy. Mine were nothing like that size last year.Most of them were cherry sized with some slightly bigger. This year they're all massive!
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
When they are ready to be picked, there is a little bend in the stalk, just about a quarter inch above the spider bit, if you gently try to bend this joint the tomato will come off easily, if it doesnt, leave another day or two.
Gardening on the wild, windy west side of Dartmoor.
Posts
I'll try the pickle Philippa
If that's ok. SViolet said she was going to look for the chutney recipe but I don't want to 'favour' either of you. I suppose if I'm completely honest I'm hoping I won't need either,I've decided to put the toms in a paper bag with a banana. With luck they'll be the traditional red tomatoes?
Yes I've heard of sun-dried tomatoes Philippa,don't our Italian cousins use them for pizzas?
Herewith Green Tomato Chutney:
3 lb green tomatoes
12 oz onions
6 oz raisins
12 oz cooking apples
2 tbsp. salt
12 oz white sugar
1 1/2 pts spiced vinegar
Wash toms and chop. Peel onions, chop finely and place in saucepan with enough cold water to cover Bring to boil, and cook until tender. Drain well. Peel core and chop apples finely.
Place prepared fruit & veg in a cooking pan with salt, sugar and vinegar. Bring to the boil, stirring constantly. cook, stirring occasionally until thickened. Pour into hot clean jars and seal.
Alternatively: use part green and part red tomatoes (which I do) and follow this recipe:
6 lb mixture (at least half and half) red and green tomatoes
8 oz onions
1 pt spiced white malt vinegar
2 tsps. paprika
1/4 tsp cayenne pepper
1 tbsp. salt
12 oz white sugar
Chop toms & onions finely. Place in pan and cook until thick & pulpy. Add half the vinegar, paprika, cayenne and salt. Bring to the boil and simmer uncovered until thickened. Dissolve the sugar in the remaining vinegar, add to the pan and cook, stirring occasionally, until thickened.
Pour into hot clean jars and seal.
Note: I have adapted this to include finely chopped marrow.courgettes. As long as you keep the basic (sort of ) weight of veg to other ingredients, it should work well - it's quite adaptable!
Ladies!!
Now where did I put Gordon Ramsey's number?
Seriously though,thank you both so much for taking the time to type up those lovely recipes. Being a mere man, I can't promise to get it right but if the toms stay green I'll give it my best shot
Now - come on Fishy! The very least we expect is an update! So - in due course we expect answers:
Did the toms ripen? Did you use the banana method
? Have you made chutney? We will need to know . . . .
Yes Philippa - Gordon Ramsey's language is 'colourful' and reminds me of my building site days
An update SViolet? I've put the toms in a big paper bag with a banana for company.So hopefully they will turn red. However,I will confess here that I've never made chutney in my entire life
OK folks - this may sound like a silly question but at what stage of ripeness do you normally pick tomatoes? The ripest one is now an orangey-red. Is it best to wait until fully red? Sorry
I'm a complete novice.
Is it your Moneymakers Fishy? Mine are slowly getting paler on their way to ripening. I leave them till they come off the plant quite easily, but they're usually a good tomato red if you know what I mean
I did the same as you the other day - knocked two toms off a plant
Some of mine are exceptionally large this year! I think I could make enough tomato sauce for a big batch of Bolognese with about three tomatoes.
If they ever ripen that is...
I live in west central Scotland - not where that photo is...
Thank you Philippa and Fairygirl - yes they are moneymakers
So wait until fully red then fairygirl.
Mine are getting big too,bigger than your standard supermarket tomato and taking forever to ripen as well.
Think the weather's had an influence Fishy. Mine were nothing like that size last year.Most of them were cherry sized with some slightly bigger. This year they're all massive!
I live in west central Scotland - not where that photo is...
When they are ready to be picked, there is a little bend in the stalk, just about a quarter inch above the spider bit, if you gently try to bend this joint the tomato will come off easily, if it doesnt, leave another day or two.