woolley tomatoes-help

Hi Violet

I posted a similar topic a few weeks ago.  I don't know how to add a link - perhaps only moderators can do it.  But if you enter 'Tomato Flavour' in the search box you should find it.  The general consensus  was that the woolly texture was due to the bad weather we  had in July and August.

My Gardener's Delight weren't too bad, but the beefsteak and plum toms were a bit woolly.  However, they make a cracking tomato sauce for pasta.  I use an old Delia recipe with one chopped onion and a couple of cloves of garlic softened in a tbspn of olive oil for 5 mins, then add  2.5 lbs of toms, skins removed in boiling water and chopped, salt and pepper and a few torn basil leaves, then let the whole lot simmer on a low heat without a lid for one and half hours until it reduces to a jam like consistency.  Absolutely gorgeous.

That sounds mmmmm! thanks.   I thought might be weather, havent had much luck with most things The majority of toms are mostly green so thinking of couple jars of chutney Incidently found a good one in old delia Smith book!!!

That sounds really nice.  Could I get away with leaving the skins on as I have lots of very small cherry and sweet million tomatoes to use up?

Maybe if you whizz them in a food processor the smaller pieces of skin would be less noticeable in the sauce

not sure if it will work for what you want but i use a fearnley wittingsall recipe for tom soup where the toms are cut in half placed in a dish with garlic and olive oil, put in the oven for a while and then crushed through a sieve, basicallly you just end up with a pulp of skin and seed in the sieve which can be binned,, then do whatever with tom juice,, i do a nice soup but am planning on doing a bog sauce this weekend,, adding onions ect.

Thanks DD.  I should have thought of that as I often include links in emails to friends like that.

On the subject of links, good ol' Delia (again  ) has a recipe similar to Hugh using roast tomatoes which I am going to try.  She includes a potato to thicken it, and makes sieving optional.    This is the link:
http://www.deliaonline.com/recipes/type-of-dish/soups/roasted-tomato-soup-with-puree-of-basil-and-olive-croutons.html

Hope that isn't too long a link.  I did try it and it works.

PS I have just looked at the online recipe again and see that she tells you to take the skins off.  In my Delia Soup Collection book she doesn't do this and the photo of the roasted tomatoes quite clearly shows the skins on.  This one could run and run!