Three ways to enjoy that tomato taste year-round

Taupo Times, Volume 20, Issue 4, 19 January 1971, Page 7

Three ways to enjoy that tomato taste year-round

That first pound of tomatoes you bought when they started appearing in the shops in spring might have made you wince when you remember the price — but when they went on the table they quickly became worth every cent. m. For that first taste of tomato after the winter months is one of the eating highlights of the year. It's a sure sign in New Zealand that summer has arrived, with all that means in the variety of fruit and vegetables that are available to make mealtimes more interesting. But while tomatoes are a real joy at the start of warmer weather, by mid-summer ( they've become so cheap and plentiful that as a dish they are.suddenly very ho-hum. When that happens, cast your mind forward to the coming winter, get out your preserving jars and go to it. » For tomatoes are easy to bottle and housewives who don't take advantage of the give-away prices at.the height of the summer usually regret it when they're try ing to get a r bit of variety into their winter cooking. Tomato puree and tomato juice are invaluable additions to your store of preserves. And if you want to be more ; adventurous, add green tomato mincemeat. to your bottling schedule. Here are recipes for all

three ways of enjoying that tomato taste year-round. TOMATO PUREE Simmer together six pounds of skinned, sliced tomatoes, 3 finely chopped sweet peppers, 1 mediumsized onion finely sliced and 3 stalks of celery diced small. When ingredients are soft, press through a sieve, season with salt and pepper, pour into clean jars nearly to the top and seal. Process the jars for 35 minutes in a boiling waterbath or for 7 minutes in a pressure cooker at 51bs pressure. TOMATO JUICE Wash the tomatoes, scald in boiling water for half a Iminute to remove the skins, slice and simmer in a little water till softened. Put through a fine sieve to remove the seeds. Bring juice to boiling point and pour immediately into sterilised hot jars to within a quarter inch of the top. Seal and process for 35 minutes completely covered with boiling water or in a pressure cooker for 7 minutes at 51bs pressure. GREEN TOMATO MINCEMEAT 1 gal chopped skinned tomatoes

1 orange 2 cups seedless raisins I teaspoon cloves 1 teaspoon nutmeg 1 tablespoon salt 3 cups brown sugar 2 cups chopped apple or pear V'2. teaspoon ginger 1 cup grape juice or cider Sprinkle the chopped tomatomatoes with salt and let stand for an hour. Drain. Cover tomatoes with boiling water, let stand for 5 minutes, then drain. Add grated rind and pulp of orange and the other ingredients. Mix well and cook gently until whole mixture is thick. Pack into hot jars to within half an inch of the tops. Seal and process the jars completely covered in boiling water for 20 minutes.