Cherry Tom Crop

Oh Yummy I love tomatoes ..

Got a lot of freezer space that'll be filled this year! I normally only eat them from tins😊

Nothing like the fresh one Darren ,make soup with your surplus delicious for the winter with crusty bread ..

Been experimenting with the Italian beefsteak type Amy. Just stewed them stalks & all first try but then sieving out all the skin & bits didn't work well. Next batch I'll trim well with a knife, stew, strain & put the skin bits & some pulp in the big blender, then mix together again.
I'm trying get a rich as possible Passata with some chunks but without adding salt or herbs so that they'll be as flexible as tinned toms. Good job I've got plenty of subjects for my experimenting 😊

Pop them in a bowl of boiling water for a couple of minutes Darren the skins peel off really easily then ...

It's the fluted, knobbly shape of the beefsteak ones that's making things tricky. I'm okay with skins in the sauce but the Costoluto are prone to blotches & really thick cores where the stem joins so they need a bit more attention from the paring knife before stewing. Something to do for an hour or two with the cricket on the radio I guess...

Lol sounds like fun :o))