Tomatoes in November

The pumpkin soup was a hit. We had it today with some ‘roman bread’ (spelt and honey). The weather was horrible so it felt like a good, warm, comforting lunch.Last night, whilst I was busy making the soup, I was also (finally) getting to grips with our tomato harvest. It seems strange to be dealing with tomatoes in November. Considering the terrible summer we’ve had, our tomatoes have done quite well. I think we had six plants. Three were in a mini greenhouse and three were outside. All were against a south facing wall so they got as much sunlight and warmth as they could

This picture must have been taken back in September. As you can see, there was plenty of fruit but not much of it was ripe. We left it as long as we could but finally picked everything about two weeks ago. We were also trying to stay ahead of Babykins. He liked picking tomatoes (enough said I think).I really hadn’t expected the green fruits to ripen up but they did. We kept them all together in a big bowl in a sunny place and gradually they started to turn. Of course they have to be preserved sooner or later or they just rot. When I weighed what remained of the crop there were 3.5kg of ripe tomatoes. I was torn between making passata, chutney or dried tomatoes to preserve in oil. My kilner jars still have gooseberries in them so passata was out, I have tons of rhubarb chutney already, so the latter option won. I preserved tomatoes like this a couple of years ago and they were delicious. As usual, I used my trusty River Cottage Preserves book. There isn’t much to the process…

First chop up your tomatoes and remove the seeds.Add a little salt and sugar, allow to rest for a while and then turn the tomatoes over. Cook them on wire racks in a very cool oven for about 6 to 10 hours.

I was persuaded by The Husband that I could do this over night. I put them in the oven at about 10.30 and turned it off at about 5 am, when Babykins woke me up. Alas, they were a bit too well done. Think tomato crisps, rather than shrivelled but still slightly plump. I probably could have gone on with the next stage in the process, which involves vinegar, oil and sterilised jars but they are very tasty just as they are. They would probably keep for quite a long time in an air-tight jar.However we will be playing host to some friends tomorrow night so I don’t think they’ll last that long. These tomato ‘crisps’ will be really tasty with some creamy, yoghurty dip.

I still have some green tomatoes to process so perhaps some chutney is in order as well. You can never have too much.

In the interests of not completely stealing someone else’s recipe, you may note that I have kept the instructions for how to dry tomatoes very brief. If you want to do this yourself, I suggest getting a proper recipe that might point out the pitfalls (other than leaving them in the oven too long of course).

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s