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Post by goth on May 21, 2008 10:22:45 GMT 1
It's getting very near that time of year again....surplus tomatoes and what to do with them. I thought it would be a nice idea to start a thread on how you use yours up near the end of the growing season  My personal favourite: Fried Tomatoes on Toast4 tomatoes A generous knob of butter A little sugar Salt and freshly ground black pepper to taste. Slice or wedge your tomatoes and put them in a small to medium saucepan. Add the butter, sugar, salt and pepper and gently cook for a few minutes until just beginning to get soft. Butter some thickly sliced fresh, uncut bread [important!] and pour over the tomatoes....luvverly! The fried tomatoes are also delicious with bacon or sausage. |
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Post by mickthecactus on May 21, 2008 10:33:21 GMT 1
I absolutely love tomatoes. Growing 6 varieties this year.
Would you peel them first?
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Post by goth on May 21, 2008 13:18:19 GMT 1
Would you peel them first? I don't personally...I don't even wash them ;D |
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Post by 4pygmies on May 21, 2008 14:38:32 GMT 1
I love 'em straight off the plants in summer...can't wait! They even smell different when they're fresh I think....mmm.. I'm only growing Gardeners Delight, San Marzano and Gartenperle this year. I would add some crispy bacon to your recipe, Goth, crumbled over the top!  |
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Post by mickthecactus on May 21, 2008 15:28:54 GMT 1
Gardeners Delight
Mixed Dels
Caro Rich
Sweet Olive
Rudolph
Tumbler
As you say poor Fee, warm off the plants is something else....
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Post by bogmyrtle on May 23, 2008 9:11:14 GMT 1
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Post by debidoos on May 23, 2008 9:37:05 GMT 1
I've got a Costelutto and Tumbling Tom at the moment. and my MIL has got 2 yellow toms which i don't know the name of. I'll prob get another couple from work as they're only 50p each.
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Post by Sleepy on May 23, 2008 11:36:14 GMT 1
I grow eight plants each year. I prefer to buy my plants rather than grow from seed, and always look out for sturdy plants with their cotilydons still in place.
I grow using a ring-culture system (big plastic pots with the bottom cut out), and use fresh compost from gro-bags.
This year I have added some slow release fertiliser granules and some water retaining gel crystals to the compost at the lower half of the rings because I had it left over from doing my basket.
I tie in loosely with string every few days and pinch out side shoots by hand. Start feeding with tomorite (half recommended strength) when first bead of fruits shows.
I am growing alicante this year, but prefer Gardener's Delight (small, sweet fruits... mmmmmmm).
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Post by mickthecactus on May 23, 2008 11:40:39 GMT 1
IMO tomatoes are best grown in large pots of John Innes. Why is that better than soilless Reet? |
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Post by mickthecactus on May 23, 2008 11:53:09 GMT 1
Yes, but John Innes would feed them as well?
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Post by Sleepy on May 23, 2008 11:53:28 GMT 1
I remember Bob Flowerdew advising on Gardeners Question Time not to use tomato grow bags, as the plants are fed from the onset rather than being fed when the first truss has set. Yeah, well if you listen to Gardener's Question Time you will find that expert TV gardeners are always disagreeing with each other. I like to use grow-bags for the very reason they give the plants a strong, healthy start. And the Tomorite gives them the extra special food they need when cropping. |
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Post by mickthecactus on May 23, 2008 12:12:50 GMT 1
Yes, but John Innes would feed them as well? The tomato grow bags do, or used to be too high in nutrients for young plants - perhaps things have changed. I prefer to use John Innes as it doesn't dry out quickly, it's extra weight gives the plants more stability IMO. It's easier to put a cane into a pot rather than a grow bag too. The stability and the cane are good points as ever The witch. I agree with you. |
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Post by madonplants on May 23, 2008 12:29:08 GMT 1
Yes, but John Innes would feed them as well? The tomato grow bags do, or used to be too high in nutrients for young plants - perhaps things have changed. I prefer to use John Innes as it doesn't dry out quickly, it's extra weight gives the plants more stability IMO. It's easier to put a cane into a pot rather than a grow bag too. Have you not tried using the supports, especially made for growbags, The witch? I use them and they are great. |
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Post by bogmyrtle on May 23, 2008 13:34:47 GMT 1
The tomato grow bags do, or used to be too high in nutrients for young plants - perhaps things have changed. I prefer to use John Innes as it doesn't dry out quickly, it's extra weight gives the plants more stability IMO. It's easier to put a cane into a pot rather than a grow bag too. Have you not tried using the supports, especially made for growbags, The witch? I use them and they are great. I just tip the contents from the grow bag into a large pot. |
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Post by 4pygmies on May 23, 2008 21:35:53 GMT 1
I get on much better growing tomatoes in the borders of the PT. Whenever I grow them in pots I have much more trouble with blossom end rot (and the toms get it too..... ;D) and, IMO, they crop less well. I know not everyone has a choice though. Hving said that though - EVERY household in the land should grow tomatoes as they are one of the crops that make you realise how infinitely superior home grown veggies are. I look forward to picking them every year. And green tomato chutney, The witch, I couldn't exist without it.......mmmmm....I stand over my Mum and force her to make pots of it every Autumn! (Hers is the best ever....) |
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Post by debidoos on May 23, 2008 21:52:51 GMT 1
Does anybody have a recipe for Green tomato Chutney?
It sounds lovely!
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Post by debidoos on May 25, 2008 16:04:40 GMT 1
Does anybody have a recipe for Green tomato Chutney? It sounds lovely! I'll try to find my old recipe - it was a slow cooker recipe though. That's ok I have a slow cooker!! |
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Post by alicat on May 26, 2008 0:12:42 GMT 1
[/IMG][/quote] I remember my Mum making Green Tomatoe Chutney when I was a child and it was blummin lovley. <lickinglipssmiley> I've never made it myself though, if my toms do well this year maybe I'll give it a go. That is of course if Megan doesen't eat them all first ;D Last year we grew Tumbling tom in hanging baskets and they did very well although the skins were a bit tough. This year we're growing G/delight, Paris and San Marzano. - I can't wait to taste them. ;D |
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Post by debidoos on May 26, 2008 19:17:11 GMT 1
Thank you very much!
I'll print that off and keep it for when my toms haven't ripened ;D!!
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Post by emseypop on Sept 10, 2008 11:32:20 GMT 1
Hello, The witch, any chance of you posting the green tom chutney recipe again? I'm giving up on my GH toms, they are growing furry white coats now  |
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Post by 4pygmies on Sept 10, 2008 12:40:32 GMT 1
This is my Nanna's Apple & Green Tomato Chutney, Emsey which I have adored my whole life...I virtually lived on cheese and chutney sandwiches when a stroppy teenager.....and I still love it. Mum's just made a big batch, I shall make her do another lot soon.... ;D 3lbs apples 1lb onions 2 1/4 lbs green tomatoes 1 quart vinegar 1 1/4 lb granulated sugar 1 1/4 lbs stoned raisins 2 tablespoons of salt 2 cloves 2 peppercorns 1/4 oz chilli Put all spices in a muslin bag Core peel and chop apples in small diced pieces, together with the tomatoes and onions. Put all the ingredients into a large pan and cook slowly until a rich dark brown. Extract the spice bag and decant into sterilised jam jars. Makes about 11 llbs. Sorry it's in Imperial measures..it's written on an ancient yellowing bit of card |
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Post by emseypop on Sept 10, 2008 13:35:10 GMT 1
I always prefer imperial measures anyway  Thanks 4p, I'll raid my Nans apple tree  |
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Post by floweringcherry on Dec 20, 2008 21:13:37 GMT 1
Whenever I get a glut of ripe tomatoes I skin them, either pour over boiling water and leave a few minutes, or bring to the boil in a pan and the skin just falls off. I then chop and cook them until the liquid reduces and then freeze in icecube trays. Once frozen I put into a freezer bag and add cubes to dishes and casseroles.
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Post by Sleepy on Dec 20, 2008 21:34:17 GMT 1
Whenever I get a glut of ripe tomatoes I skin them, either pour over boiling water and leave a few minutes, or bring to the boil in a pan and the skin just falls off. I then chop and cook them until the liquid reduces and then freeze in icecube trays. Once frozen I put into a freezer bag and add cubes to dishes and casseroles. What a brilliant idea. I'll remember that one. |
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