Page 1 of 2 12 LastLast
Results 1 to 25 of 33

Thread: Tomato Love

  1. #1
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109

    Tomato Love

    Have to admit it, I am a tommy lover, fresh as on a sandwich, in a salad or as a base for my own Chilli, or Bolognaise or just stewed tomatoes for breakfast.
    Of course you can't forget Tomatoe soup, I make it with roasted garlic and basil.
    Last month I cooked up and froze about 40 Kg of the little red fvckers. Nice plump red ones purchased for between 20 & 40 Bt a 10 Kg bag.

    When I read this article I thought a cut and paste may be in ored.


    Tomatoes are an absolute wonder food, and it's time to start storing some of that goodness.


    Mitchell is a big fan of tomatoes, and grows her own red gems for a variety of uses, including as a base for her own pasta sauce, which she makes now and freezes for use later.
    Tomatoes are a rich source of lycopene - a potent age-defying antioxidant that gives fruit and vegetables their red colour.
    Lycopene has well-documented disease-fighting properties and is excellent for boosting the immune system.
    Lycopene is one of 600 or so plant-derived carotenoids. It protects against cancer and diseases related to ageing, by countering the damaging effects of free radicals in tissues.
    Studies reveal that people who eat large amounts of food with lycopene, such as cooked tomatoes, have a reduced risk of lung and colon cancer.
    Tomatoes have also been shown to guard against cardiovascular disease, and they contain folic acid, which counters depression, fatigue and stress.
    Galloway says now is the best time to eat outdoor-grown tomatoes fresh off the vine, but cooked tomatoes are known to have greater lycopene levels.
    The heat processing enhances the nutritional value of tomatoes by increasing the lycopene content, the Journal of Agriculture and Food Chemistry notes.
    Galloway says cooked tomatoes are especially good if combined with good quality olive oil, in the manner of traditional Mediterranean cooking.
    Tomatoes grown indoors are still okay, but sun-ripened ones grown on outdoor vines are still best, which is why Galloway only eats them fresh in season, and freezes the rest for later.

    A favourite of hers is freshly picked tomatoes on toast with cracked pepper and sea salt, and Greek salads when tomatoes are at their best during the season. Galloway also makes her own pasta sauce, by blanching the tomatoes and removing the skins, then combining the fruit with good amounts of olive oil and garlic, cooling it all down and adding fresh sweet basil at the last minute.
    She says the naturally high level of sodium in tomatoes means it's best to go easy on the salt.
    "You may not even need to add salt at all."
    Another good way to store them for use later is frozen whole.
    Blanch the tomatoes and remove the skins, then freeze the whole peeled fruit for use in winter soups and stews.
    Robyn Mitchell's special pasta sauce
    One bucket of acid-free tomatoes, blanched and skins removed
    Chop the tomatoes roughly and work through a couple of tablespoons of plain salt. Cover and leave overnight, then drain off the excess liquid.
    Cover again and repeat, then add roughly chopped onions and celery of about equal volume. Vegetables must be knife-cut - do not use a food processor, as this will bruise them.
    Place everything in a pot and boil for an hour, then let it cool before freezing. Makes up to 3kg of frozen pulp.
    It's not necessary to add selected herbs and spices until preparing individual meals from the bulk amount. Mitchell prefers to use fresh basil, parsley or oregano for a "beautiful" pasta sauce.
    It is also useful in meat dishes, she says.

  2. #2
    R.I.P.
    patsycat's Avatar
    Join Date
    Aug 2007
    Last Online
    08-11-2017 @ 09:54 PM
    Location
    Geneva
    Posts
    7,393
    What are "acid free tomatoes"?

    I made a huge batch of tomato chutney last year which went down a treat with family and friends. So much so, that i gave away all the jars and didn't think to keep any for myself!!!

  3. #3
    Days Work Done! Norton's Avatar
    Join Date
    Oct 2007
    Last Online
    @
    Location
    Roiet
    Posts
    30,009
    Quote Originally Posted by peterpan
    tomatoe Love
    I'm a tomato addict my self. Probably one of the most versatile of all veggies (or is it a fruit?).

    After all it is also known as a "pomme d'amour", Love Apple!

  4. #4
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    I made a cracking chilli & tomato dip to go with my home-made fishcakes the other day.

  5. #5
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109
    ^ Its called salsa Marmers. Well made properly it is.

  6. #6
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109
    Quote Originally Posted by patsycat View Post
    What are "acid free tomatoes"?

    I made a huge batch of tomato chutney last year which went down a treat with family and friends. So much so, that i gave away all the jars and didn't think to keep any for myself!!!
    You are a silly little Patsy cat aren't you
    I'm am going to have try at making Green Mango Chutney this afternoon, if I can get off my fat arse that is.
    Mango Trees are loaded at the moment.

  7. #7
    Mid
    Mid is offline
    Thailand Expat
    Mid's Avatar
    Join Date
    Aug 2007
    Last Online
    @
    Posts
    1,413
    Probably one of the most versatile of all veggies (or is it a fruit?).
    fruit of the tomato vine I believe .

  8. #8
    Days Work Done! Norton's Avatar
    Join Date
    Oct 2007
    Last Online
    @
    Location
    Roiet
    Posts
    30,009
    Quote Originally Posted by peterpan
    Its called salsa Marmers. Well made properly it is.
    Tis indeed. Don't forget the onion and lime. BTW, the lime has a way of "cooking" so after making salsa let it stand in the fridge for a couple of hours. I go through liters of the stuff. Can be made in large batches and kept in fridge 3 or 4 days.
    Whenever you find yourself on the side of the majority, it is time to pause and reflect.

  9. #9
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    Quote Originally Posted by peterpan
    Its called salsa Marmers. Well made properly it is.
    I know. It was, and still is, delish.

    Quote Originally Posted by peterpan
    I'm am going to have try at making Green Mango Chutney this afternoon, if I can get off my fat arse that is. Mango Trees are loaded at the moment.
    I was going to make both green and sweet mango chutney, but I have nae any jars, so that's that.

    We had it sliced in some home-made rice pudding instead.

  10. #10
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    Quote Originally Posted by Norton
    Don't forget the onion and lime. BTW, the lime has a way of "cooking" so after making salsa let it stand in the fridge for a couple of hours.
    I didn't forget them. Had a wee bit of cider vinegar in to too, and I made a paste from sun-fried chillis for the base.

  11. #11
    Thailand Expat
    peterpan's Avatar
    Join Date
    Mar 2006
    Last Online
    @
    Location
    Pleasantville
    Posts
    10,109
    Quote Originally Posted by Marmite the Dog View Post
    and I made a paste from sun-fried chillis for the base.
    must be ferkin hot down your way if you can fry chillis in the sun, can you do fish & chips as well?

  12. #12
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    Umm, I mean sun-dried.

  13. #13
    I am in Jail

    Join Date
    Apr 2007
    Last Online
    22-11-2011 @ 08:27 AM
    Location
    Christian Country
    Posts
    15,020
    Love toms. Use the soft ones to make soup base. Cook until mushy with basil and S&P. Munch up to get the skins minced. Can freeze. Makes good soup with a bit of milk.

  14. #14
    The cold, wet one
    November Rain's Avatar
    Join Date
    Aug 2007
    Last Online
    31-03-2015 @ 03:06 PM
    Location
    In my happy place
    Posts
    12,214
    Another tomato fan, here. I think I must stick them in absolutely everything.

    BTW, I always put coriander in salsa - is that authentic, or not?

  15. #15
    Days Work Done! Norton's Avatar
    Join Date
    Oct 2007
    Last Online
    @
    Location
    Roiet
    Posts
    30,009
    Quote Originally Posted by November Rain
    BTW, I always put coriander in salsa - is that authentic, or not?
    Authentic and absolutely necessary. Pak chee hom is same and easy to find in Thailand.

  16. #16
    RIP
    blackgang's Avatar
    Join Date
    Dec 2006
    Last Online
    08-07-2010 @ 08:33 PM
    Location
    Phetchabun city
    Posts
    15,471
    I always grew them in my garden in the states but have had no luck with my favorites, Burpee Big Boys,, 4 to 5 inch tomatoes and very good if vine ripened, and if not then I don't want any.
    and I have never saw vine ripened here, so I do not use many tomatoes except for color.

  17. #17
    Custom Title Changer
    CSFFan's Avatar
    Join Date
    Dec 2007
    Last Online
    Today @ 11:26 AM
    Location
    Bangkok
    Posts
    8,170
    Tops/Fashion Island has some pretty nice big boys. The "one slice" for a sandwich size that are pretty tasty.

    Been craving fried green tomatos...wonderful side dish.

  18. #18
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    Quote Originally Posted by Norton
    Authentic and absolutely necessary. Pak chee hom is same and easy to find in Thailand.
    Yuk!

    I use sweet basil instead. Much betterer.

  19. #19
    Days Work Done! Norton's Avatar
    Join Date
    Oct 2007
    Last Online
    @
    Location
    Roiet
    Posts
    30,009
    Quote Originally Posted by Marmite the Dog
    Yuk! I use sweet basil instead. Much betterer.
    FFS, it's Mexican salsa not Italian pizza sauce. Bladdy English.

  20. #20
    Thailand Expat
    Marmite the Dog's Avatar
    Join Date
    Jun 2005
    Last Online
    08-09-2014 @ 10:43 AM
    Location
    Simian Islands
    Posts
    34,827
    Quote Originally Posted by Norton
    FFS, it's Mexican salsa not Italian pizza sauce. Bladdy English.
    Tomato & Chilli Dip, actually.

  21. #21
    RIP
    blackgang's Avatar
    Join Date
    Dec 2006
    Last Online
    08-07-2010 @ 08:33 PM
    Location
    Phetchabun city
    Posts
    15,471
    Quote Originally Posted by Norton
    FFS, it's Mexican salsa not Italian pizza sauce. Bladdy English.
    God Damn straight, and gots to have Correiander or as they call it in Mexico Celantro and Jalapenios,
    Burn both peppers and tomatoes on a gas burner and the skin will slip off, don't want no goddamn skins in the salsa, no cook with any pride will leave the skins on his food.
    Thai have no pride in workmanship either on the pour or in the kitchen so they do not even know how to peel a tomato any more than they know how to screed a pour..

  22. #22
    Thailand Expat
    SEA Traveler's Avatar
    Join Date
    Aug 2007
    Last Online
    01-11-2014 @ 09:25 AM
    Location
    Villa Sariano, Phala Beach, Ban Chang, Rayong, Thailand
    Posts
    3,790
    and for a nice appetizer, one can try:

    - slicing tomato about inch thick.
    - place a inch slice of mozzarella cheese on top of the slice of tomato.
    - put desired amount of balsamic vinegar salad dressing over the sliced tomato and mozzarella cheese.
    - eat.

  23. #23
    Days Work Done! Norton's Avatar
    Join Date
    Oct 2007
    Last Online
    @
    Location
    Roiet
    Posts
    30,009
    ^A caprese sandwich. Very inventive. Must try it.

  24. #24
    The cold, wet one
    November Rain's Avatar
    Join Date
    Aug 2007
    Last Online
    31-03-2015 @ 03:06 PM
    Location
    In my happy place
    Posts
    12,214
    How about a fresh basil leaf on top of the mozzarella before adding the balsamic? I love basil with caprese.

  25. #25
    Banned
    Join Date
    Jul 2006
    Last Online
    13-01-2016 @ 09:11 AM
    Posts
    1,358
    ^Yum! A caprese sandwich with basil and balsamic vinegar.

    Loving the tomatoes as well. We often get the little cherry tomatoes in season. They are good on salads, and I usually fry them up with tofu, and other veggies to make a nice tomato sauce.

Page 1 of 2 12 LastLast

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •