[sclarke624]

I got making tom sauce down to a fine art now.  This time it is a strange brown curry colour I wonder if thats because I was a bit heavy handed with the basil.  Straight tom sauce I make is usually a bit pinker than that.

[mumofstig]

Oooh er.....don't know the answer t that....use it to make a curry and no one will notice

[sclarke624]

It tastes alright though.  'ere mum while your'e there you make chutney don't ya.  Its made as I said on other thread.  I've put it in my newly sterilized jars, old jars that have had pickle in them.  I put the chutney in warm jars and chutney was warm am I alright so far.  Do I have to fill with chutney to the top?  Do I tighten the lids now or wait till cool?  You said on another thread something about the poppy bit on the lid sucking in when vacuum forms, how long does it take for  the poopy bits suck down?  Do I leave them to cool on the counter or cool quick in water. 
Thanks

[mumofstig]

I tighten mine down as soon as filled with hot chutney....nearly to top, but chutney mustn't touch the lid

I just leave them to cool on the worktop and later when they start to go 'pop' you know the dimples are going down. Grandkids think that's very amusing

[sclarke624]

Thanks

[tode]

You didn't cook it in a copper pan, did you ?

[sclarke624]

No not that rich tode.

Seems to have reddened up a bit now must of been that d*mn kitchen light one of those new fangled bulbs.

[matilda duck]

I've been dying to make Tom sauce so glad someone tried it first
Whats it taste like??  Thats more important then the colour.........I think??

Well done any way

[sclarke624]

Tastes great. Quite different to making it with canned toms.  Its sauce for bolegnaise not ketchup though.  Its very easy to make.  Seems more filling as well.

[tode]

Recipe ? ? ?   (Maybe not a photo, though    )

[sclarke624]

Don't need a recipie simply slice a piece of  the top off that the stalk goes into.  Put in a saucepan. Boil the kettle.  Pour over toms.  Leave for a minute. Tip hot water away and pour on cold water to stop the toms cooking.  Peel the toms.  Put in a saucepan boil up and simmer.  Put in blender.  Put back in pan simmer until thickens add whatever herbs you want.  Cool and freeze.  Thats for the tom sauce anyway.  You can lightly fry some celery and onion if you want and add to the sauce before blending.  Simples

[tode]

Thanks. As you say: simples.
More or less what we do for a tomato soup base.
Trouble is we have glut of cherry toms, so can't skin them all, we have to sieve after mixing.