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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

It looks like I shall get a glut of toms Very Happy

. So I need to know ways of preserving the excess. I always make puree and freeze it but there must be other things to do it. So please post your suggestions. Can I bottle them?. Do I need to skin them? How do I do that? ~Help~. Very Happy

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MrsL · Posted: Thu Aug 21, 2008 7:58 am Post subject:

Sorry for the links, but saves me typing it all out again!

http://creativeliving.10.forumer.com/viewtopic.php?t=2810

http://creativeliving.10.forumer.com/viewtopic.php?t=437

I don't skin my tomateos at all, but if you do, there are a couple of methods. With a gas ring, put the tomato on to a fork and hold over a flame until the skin bursts, then it should peel off fiarly easily. Teh other method is to plunge them into boiling water for 30 seconds or so (maybe longer, depending.....), when the skins will burst.

Hope this helps. Smile

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wayland · Joined: 14 Dec 2006 Posts: 1171 Location: Campile. Wexford

Thanks for that MrsL. I will pop along to your site and have a butchers. Skinning the toms sounds like a messy job and so I will wait untill my OH goes on one of her girly trips to Dublin. Then I can make a real mess. cheers.
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MrsL · Posted: Mon Aug 17, 2009 12:29 am Post subject:

Did you ever make the mess, then? Laughing

Sorry - still catching up here.......
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blowin · Posted: Tue Aug 18, 2009 12:40 am Post subject:

Put some of the pureed joice to one side , add a shot of Worcester sauce and a squeeze of lemon plus plenty of something high in alcohol . That should preserve pretty well but is unlikely to get the chance to do so .
We have an excess of overgrown courgettes . They work well in with the toms but I guess would not help with the preservation . Might go too soft over time .
PS if putting the sauce in the freezer it occupies a lot less space if you put it in bags rather than tubs .