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Tomato sorcery; TOMATOES COMING OUT OF YOUR EARS? DON'T WORRY - HERE ARE SOME TASTY RECIPES FOR USING THEM UP BY BRENDA PARRY.

Greenhouses and grow bags throughout Britain are about to burst into action with their very own tomato mountain. But with a glut of tomatoes and a limited time to use them up, it takes some imagination to ensure this bumper crop doesn't go to waste.

So we've picked some of the tastiest tomato recipes which use plenty of the delicious fruit for you to try. But if you haven't got the time to make these now, one of the easiest ways to store tomatoes is to roughly chop them, put them in plastic bags and freeze them for winter casseroles.

However, if your time is really limited then simply sink your teeth into a juicy ripe tomato with a touch of salt on the top for a true taste sensation. With vitamins A, C and E, folic acid, potassium and calcium, it can't be beaten.

FRESH TOMATO TART

SERVES 4-6

175g wholemeal frozen shortcrust pastry, defrosted

1 tbsp olive oil

700g tomatoes, peeled, seeded and chopped

1 large clove garlic, crushed

3 tbsps tomato puree

1/2 tsp orange rind, grated

1 tsp mint, chopped

1/2 tsp brown sugar

Salt and pepper

85g mozzarella cheese, thinly sliced

Pre-heat oven to 190C/375F/gas 5. Roll out the pastry and thinly line a 20cm (8in) flan tin. Bake blind for 10 mins.

For the filling: heat the oil in a large pan, add tomatoes and garlic and cook gently for about 10 mins. Add the puree, orange rind, mint and sugar and cook for another 10 mins until the sauce has thickened. Season to taste. Spread the sauce evenly on to the pastry case. Top with slices of cheese and return to the oven for 30 mins. Serve warm, cut into wedges. Garnish with black olives and a sprig of basil.

GREEN TOMATO CHUTNEY

MAKES ABOUT 3.6KG

1.25kg green tomatoes

900g onions

1.25kg cooking apples

450g raisins

6 large cloves garlic, crushed

1/2 tbsp cayenne pepper

1/2 tbsp salt

2 level tsps ground ginger

625g soft brown or demerara sugar

25g pickling spice

1.75 litres malt vinegar

You will need a preserving pan, a food processor, 8 jars and some gauze. Wash tomatoes and cut in quarters. Peel and quarter onions, quarter and core the apples leaving the skins on and then place in cold water to prevent browning. Process the tomatoes, then the onions, raisins and apples and put in the preserving pan. Add garlic, cayenne, salt, ginger and sugar. Tie the pickling spice in a double thickness of gauze and hang it from the pan handle so that it is submerged in the chutney. Pour in vinegar and bring to simmering point. Remove any scum, then simmer gently for about three-and-a-half hours without covering, stirring occasionally. It's ready when the vinegar has been almost absorbed, the chutney has thickened to a nice, soft consistency and the spoon leaves a trail. Pour the chutney while it is still hot into hot jars. Cover with waxed sealing discs and seal immediately with a tight lid.

TOMATO PUREE

1.3kg ripe tomatoes

1 large onion

1 tbsp olive oil

150ml chicken or vegetable stock

Juice of 1 lemon

1 tsp sugar

Pinch thyme, sage and basil

1 tbsp parsley, finely chopped

Salt and pepper

Peel and roughly chop tomatoes and onion. Heat oil in a saucepan, add onion and cook gently until soft. Add all the other ingredients, season, bring to the boil and simmer for 20 mins. Puree the mixture in a liquidiser or in a fine sieve and store in sterilised screw-top jars.
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Copyright 1996 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Author:Parry, Brenda
Publication:Sunday Mirror (London, England)
Date:Sep 8, 1996
Words:600
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