Posts Tagged ‘tomatoes’
By MANDY SINCLAIR
clear tomato broth
1 tsp oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
2 small red chillies, chopped
2kg ripe tomatoes, peeled, chopped
1 cup basil leaves
2 tomatoes, peeled, seeded, diced
¼ cup baby basil leaves
crusty bread, to serve
1. Heat oil in a large saucepan on medium. Cook onion, carrot, celery and chilli, covered, for 10 mins, until tender. Add tomato and any juices and simmer for 15 mins, stirring occasionally. Remove from heat and stand for 10 mins.
2. Line a strainer with muslin and place over a large bowl. Ladle soup into strainer and allow juices to run through, this will take about 30 mins.
3. Season broth with sea salt. Chill or serve warm.
4. Ladle into bowls and top with diced tomato and baby basil. Season with cracked black pepper. Serve with crusty bread.
To peel tomatoes. Using a small paring knife, score a cross in the base of tomato. Plunge into a saucepan of boiling water for 30 secs. Using a slotted spoon transfer tomato to a bowl of iced water. The skin will easily peel off.
try this ….
Nothing can be more delicious than a tomato and mozzarella salad. Thickly slice 3 tomatoes and arrange on a serving platter. Top with torn buffalo mozzarella and basil leaves. Drizzle with extra virgin olive oil and serve.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: recipe, soups, tomatoes, vegetables
Posted under cook
By MEREDITH KIRTON
Breeding for supermarket shelves has turned the tomato from a sweet juicy fruit into a floury, hard nugget, so for great flavour and amazing colours, grow your own fruit. Each plant is capable of producing many kilos of fruit too, so they are one of the most rewarding vegetables to try. Whether you have a garden or just a pot or two, there are varieties that suit. Some tumbling types can even be grown in hanging baskets.
All tomatoes are sun lovers and need at least 5 hours direct sun a day to not only fruit properly, but also beat disease. Mulch around each plant with pea straw or lucerne, which will help keep in moisture and feed the soil gently. They’re greedy however and love extra fertiliser, so make sure you dig plenty of manure, blood and bone or compost through your soil prior to planting, or, if you are using containers, use fresh potting mix that meets Australia’s Premium Standard. Once tomatoes actually start flowering, switch to using a specially formulated tomato feed that’s rich in Potassium (K) to supply all the needs of those developing fruits.
Most varieties need staking, so make sure you hammer this firmly into the ground before planting out your seedlings. As they grow, remove the side shoots, known as laterals, by pinching them off with your fingers. Tie the “vine” to the stake as it grows, otherwise it will just sprawl on the ground where the fruit will easily rot. If you have problems with fruit fly in your area, it may be worthwhile either bagging your developing fruit with organza or paper bags, using baits, or even dusting with Nature’s Way Fruit Fly Control. Yates Tomato Dust, which controls a range of pests and diseases, and contains Spinosad, which is derived from a soil bacteria and only has a 3 day withholding (you can’t pick) period.
Pick of the crop
Window Box Roma, Pot Tom and Patio Prize are the best for pots, whilst hanging baskets suit the Tumbling Red or Yellow. For amazing colour, the Heirloom Favourite range from Yates, which contains some time honoured favourites such as Black Russian, Green Zebra and Yellow Tomatoes is a must. Modern tomato varieties such as Father Tom and Tommy Toe are resistant to many of the more common tomato diseases.
Plant in late winter, early summer. Plants come to maturity in 12-14 weeks.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: container planting, planting, pots, tomatoes, vegetables
Posted under grow
By MANDY SINCLAIR
For the sweetest of tomatoes, it is best to fully ripen whilst still on the vine. Once picked they should be store at a cool room temperature and used within a few days.
What to do with glut
Place excess tomatoes in a plastic freezer bag. Freeze whole for up to 1 year. Use frozen in casseroles or soups when you want to leave the skin on. Alternatively place frozen tomatoes in a bowl of water and set aside to thaw. The skin will easily slip from flesh. Use in a pasta sauce or chutney. Cannot use fresh once frozen as the tomato will collapse once thawed.
Tomato & tarragon pasta sauce
Cut 2kg of tomatoes in quarters and lay in a large baking pan. Drizzle over 2 tbsp extra virgin olive oil, 2 tbsp cabernet sauvignon vinegar or raspberry vinegar and ¼ cup of water. Season well. Scatter over the leaves from 3 sprigs of tarragon. Bake at 180C or 160C fan for 1 hr. Crush slightly with a fork. Spoon into an airtight container with a lid. Cool and freeze.
Delicious tossed through pasta or served with grilled steak or chicken.
Halve or quarter tomatoes. Place on an oven tray, drizzle with a little olive oil and season with cracked black pepper. Place in a 100C oven for 4-5 hrs, until dry. Place in a sterilized jar, cover with olive oil and seal.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: pasta, preserves, recipe, tomatoes, vegetables
Posted under harvest