A fine balance

Hey Ali,

http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html

Tried it as per recipe, tried a bit and then added a cup of sugar & more spices & black pepper.

Did some jars just chopped with an autochop & others wizzed up with a hand blender, so i've got a chunky relish and a sauce.

It was taking too long to process them doing that, I was loosing more & more daily to the blight so i'm roughly chopping up the rest, cooking them to kill the blight and then freezing them.

Some have ripened, but they are all going in together now. Tried a bit, tasted good to me.

Will use the frozen paste in Italianate dishes & for pizza bases.

 

It was interesting Andrew, didn't know that.

I would explain the different hues of green, i've been looking at some & thinking, that doesn't stand a chance of ripening & others, yep, that one will.

 

Blooming stuff, don't know where it came from, someone doing a tombola probably.

Stuff under 11% tends to get ignored in this house (Thats not booze, its blooming shandy)

 

Thanks Ziggy, I shall give it a go at the weekend :thumb:

 

Nice one Ali,

Well what I didn't turn into relish/sauce has boiled down to a gallon of rather nice tomato puree. What I didn't freeze has gone on a home made pizza.

So stitch that one Mr blight fungus :tnp:

 

Just got back from the south east, these are the ones I didn't process



Did some shopping in a Chinese/polish/indian supermarket while I was up there, have got 2 packets of tamarinds & all sorts of spices, so will be making some interesting sauces with the rest of the puree.