The Missing Flavour
Dear Aunt Daisy, Can you tell me if there is any special way to pulp tomatoes for bottling? I pulped and bottled two cases of tomatoes last season, and if they tasted as nice as they look they would be -beautiful; but there is definitely something missing in their flavour. It is a mysterious something, because no one in our house seems to be able to put a finger on the missing taste. I’ve tried pepper, sugar, salt and baking soda, as additions, but to no avail, I pulped them this way. First I boiled the tomatoes just as they were, then sieved them, and boiled the pulp up again; then put the pulp into heated bottles and sealed. Is there something that should go into them whilst they are being pulped? I would appreciate any help you can give.as no one will eat the pulped tomatoes as they are, and I wouldn’t like the same thing to happen again. -A Wellington Link in the Daisy Chain, I suppose the distinctive flavour you miss is that lovely professional one, which is the secret of each company which sells tomato soup. Your method of pulping was quite right; and many people prefer the pure flavour of the tomatoes. But you could try grating onion into the pulp when heating it, and also adding a dash of wholespice and a little root-ginger, removing these before serving. Then this season you could cook the ginger, spice and onion with the tomatoes before sieving them, if you find the family like the flavour. Add a little sugar, pepper, and. salt, but no soda,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19441124.2.37.3.2
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New Zealand Listener, Volume 11, Issue 283, 24 November 1944, Page 22
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272The Missing Flavour New Zealand Listener, Volume 11, Issue 283, 24 November 1944, Page 22
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