Well it does feel a little like we're drowning in tomatoes here, but truthfully you never really can have too many ... can you? Since I'm picking at least half a kg a day we've been enjoying fresh tomato a lot lately!! I've never really had this problem before (because the last time I grew tomatoes the fruit fly got them ~ I'm thankful to not have that problem this year), but I'm enjoying finding new things to make which feature this produce.
|Such a blessing ~ fresh tomatoes!|
Dave asked me to make tomato & chilli chutney (link to recipe I used) & the other day I did ~ it was so easy & is just delicious & it really could be used in place of a sweet chilli sauce in most dishes. I used it in a stir fry as the main sauce & it was just wonderful!
Another thing I made was a fruit & tomato chutney ~ I changed the original recipe a whole lot (as always) & so was a little hesitant at how it would taste, but it really is just delicious!
I thought I'd share it with you in case you ever have excessive tomatoes too (or if you just want to make something that is delicious). This is much tastier than having tomato sauce on your meal ( & being homemade I know what's gone into it!) :
|Fruit & onions standing for chutney ~ it looks like a nice fruit salad doesn't it ?|
RENATA'S FRUIT AND TOMATO CHUTNEY:
Ing: 10x average sized tomatoes; 2 x granny smith apples; 2 x red delicious apples; 3x peaches ( peeled); 1 x large onion; 1 1/2 cups raw sugar; 2 tbs salt; 1 1/2 cups white vinegar; 1/3 cup pickling spice*
1. Finely dice fruit & onions & allow to stand for a couple of hours to remove liquid. Discard liquid before use.
2. Add other ingredients ( put pickling spices in a muslin bag). Allow to simmer for about 1 hour ~ stirring occasionally.
3. Remove spice bag & ladle into cleaned jars.
4. Water bath for 10 minutes ( or what is recommended for tomato chutneys in your country) or freeze in 2 week batches in sealed bags once cooled.
* Pickling spice:
2 tbs mustard seeds
2 tbs ground allspice
2 tsp coriander leaves
1 tsp ground ginger
1 tsp ground chilli
1 bay leaf ( crushed)
1 cinnamon stick
|We have quite a supply, but I'm wondering if I should make some more as it's going quickly!|
I hope you are enjoying this wonderful time of lovely garden produce or dreaming about when you will have that garden this year & then you can post about it & inspire me in the middle of our winter :)
Have a wonderful day,
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