Summer is a bad time for impulse buying fruit at the markets. This week I couldn't pass up ten kilograms of roma-ish tomatoes for $12, for that price they were in great shape and I only threw out about 250 grams of squashed fruit.
- 0.25 kg were used to make warm tomato salsa for Sunday brunch
- 1.0 kg became tomato soup with Christmas ham bone stock and lot of sweet basil
- 1.5 kg were slow roasted for 4 hours to make Skye Gyngell's tomato and chilli jam
- 2.0 kg were simmered with spices, onions, raisins, apples and apricots to make tomato and apricot chutney
- 2.0 kg got peeled, chopped and frozen in 400g packs since I'm trying to stop using most tinned food
- 3.0 kg of the smallest tomatoes were slow roasted overnight with herbs, salt and black pepper to pack in oil for later use
1 comment:
Ooh, good stuff! Mum bought me some peaches and rhubarb. Planning to make some brandied peaches and preserve the rest of the peaches and rhubarb in syrup. I scored some good jars at an Op Shop yesterday :) Good stuff.
Post a Comment