An e-mail today from one of my favourite food websites -
http://www.about.com/food/
- Jessica Ann Mola on the art of canning (or as we say in the UK, bottling) garden surpluses.
Think I can add to her suggestions for preserving tomatoes, though - make your own passata from the summer/early autumn glut.
2 to 3lb ripe tomatoes, halved (more if your pan will hold more)
a dash of olive oil
a dash of water
clove of garlic, minced
herbs and spices at will (eg basil, rosemary, thyme)
salt and black pepper (optional)
heat the olive oil in a large pan, add garlic, then the tomatoes and a dash of water to get them started. Bring to a simmer over gentle heat, stirring all the time, then cover, turn heat to low and allow to stew for an hour or so. Strain off to remove seeds and skins and other solids, then return to the pan and reduce for another half-hour or so. Cool to room temperature. In the meantime line a couple of rectangular cake tins or baking trays with clingfilm, pour in the passata to a depth of 1cm or 1/2 inch, and freeze. When frozen, remove from the tins, carve into slabs with a breadknife, and pack in freezer bags, separating the slabs with greaseproof paper. Label, and return them to the freezer. Use in Italian dishes, or as the basic for winter soups.
Or here's a recipe for a real winter-warmer - spicy red tomato and onion soup.
2lb very ripe tomatoes, halved
4-5 cloves garlic, crushed
2-3 red onions, cut into chunks
3-4 bay leaves
lashings of olive oil
1 red pepper, flesh cut into rough chunks
(a pinch of chili power - optional)
salt & black pepper
1 litre boiling water
There is no finesse about this hearty soup. Pre-heat oven to 220C (ish). In a roasting pan toss all ingredients together with the olive oil, sprinkle with the salt and pepper, then roast for 45 minutes or so. Turn oven down to medium, and roast for another 15 minutes. The aim is to get the tomato skins starting to blacken and the onions cooked through.
Remove from the oven, and pour over about 1 litre of boiling water.
Allow to cool a bit.
Whizz a jugful at a time coarsely in a food processor/blender and strain. Freeze in wax cartons, or reheat to serve, with a swirl of single cream and a sprig of fresh basil in each bowl. Serve with warmed crusty rolls or bread.
