Vocal Voices

in the hope that someone will read this fairly soon following on from Kaz posts about cooking up the glut of tomatoes, I did the same today. Ripe tomatoes, peppers, and basil from the greenhouse, as well as frozen onions (because I'm lazy) but nothing in the way of salt or other spices as I figure I'd add those when using the sauce in whatever pasta recipe I'm using

It's all boiled down and smells really yummy - even if I say so myself. But now the question is; what next Do I just blend it all with a mix stick think or do I need to press (pass?) it through a sieve. I'd quite like to get rid of whatever stalks there are from the basil as well as any hard tomato skin or is that overkill?

I think that's it is a 50:50 choice depending on personal taste, Ria. Whizzing it will break down most of the seeds/skins/stalks; passing it through a sieve will make a sort of pasata. As it is a base for a multitude of other sauces to which you will add veggies or meat I am guessing that it will not make much of a difference.

BTW It does sound rather yummy.

thank you!!!!!!!!!!!!

I'm going the lazy option and am whizzing with a stick in that case

I whizzed the lot Ria, reckoning the fibre would do me good

So far we've used it as soup - it needed watering down a bit for soup so one time I added some goats milk to make it a bit creamy, and another time a bit of stock - and we've had it on pasta

Well, besides the obvious fact that it's lacking salt, it is very very yummy It's not a huge amount so I'm going to split it into two portions and freeze it and use it for a bolognaise sauce I think as the flavours are perfect for that.

I am really pleased


PS: I was going to harvest the lot and make a green / red tomato chutney as per your other recipe Frank (and I did buy all the ingredients) but I'm glad I didn't now.... I'm going to give the remaining green and nearly ripe tomatoes and peppers another week or so and if I'm lucky I'll get another batch of sauce out of it all

Ria, it should also do for lasagne or mousakka, and possibly chilli con carne. It could also be a pizza sauce..... if you are not too lazy to make your own.

Ria I didn't have enough green toms in the end, they all ripened apart from half a dozen or so

What type of tomatoes did you plant?

We planted plum, cherry and a variety of salad tomato (can't remember which)

The real stars were the plum and cherry varieties, we'll stick to those next time