The tomato preservation question

Betonov · 09-19-11, 03:35 PM

The bulk of my produce was the Roma tomato, known in our parts as the pelate. the one used in most sauces and pizza sauces.
It was the first year I went with my own garden and it was an utter succes

next year I'm expanding

Jimbuna · 09-19-11, 04:17 PM

I use a fair amount in the curries I make as does the wife with her chilis and bolognese sauce so I'd be freezing them as Sky suggests.

TarJak · 09-20-11, 12:42 AM

I'm with Sky and Jim on this one. I freeze em without addition and then make what I want with them when I'm ready.

One thing a lot of people don't do but should is to pickle them with vinegar, sugar and salt. Yu can add peppercorns, garlic or chilli a well but its simple to just boil up the jars, and then boil 2 cups of water, 2 cups of white vinegar, 1 teaspoon of salt and 1 tablespoon of sugar. Place the peppercorns, garlic and or chilli in the jar then fill with tomatoes prick them first to let the liquid in. Fill the jars with the pickling fluid and seal.

For added interest, use different vinegars or herbs and spices for different flavours.

09-19-11, 04:17 PM	#2
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,658 Downloads: 63 Uploads: 13	I use a fair amount in the curries I make as does the wife with her chilis and bolognese sauce so I'd be freezing them as Sky suggests. __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

09-19-11, 03:35 PM	#1
Betonov Navy Seal Join Date: May 2009 Location: Slovenia Posts: 8,647 Downloads: 26 Uploads: 0	The bulk of my produce was the Roma tomato, known in our parts as the pelate. the one used in most sauces and pizza sauces. It was the first year I went with my own garden and it was an utter succes next year I'm expanding

09-20-11, 12:42 AM	#3
TarJak Fleet Admiral Join Date: Jul 2006 Location: Sydney, Australia Posts: 17,052 Downloads: 150 Uploads: 8	I'm with Sky and Jim on this one. I freeze em without addition and then make what I want with them when I'm ready. One thing a lot of people don't do but should is to pickle them with vinegar, sugar and salt. Yu can add peppercorns, garlic or chilli a well but its simple to just boil up the jars, and then boil 2 cups of water, 2 cups of white vinegar, 1 teaspoon of salt and 1 tablespoon of sugar. Place the peppercorns, garlic and or chilli in the jar then fill with tomatoes prick them first to let the liquid in. Fill the jars with the pickling fluid and seal. For added interest, use different vinegars or herbs and spices for different flavours.