Reliable recipe's

[SteveT]

This has been stimulated by the one in the family room which many do not visit.

'Glut of Tomatoes' soup.

Large pan with fitting lid.

Chop onion and cook in badger fat (or similar) until lightly coloured.

Remove the excess fat and rind off the bacon (which I do whilst it is still in the packaging).

Remove from the packaging and hold the rashers altogether over the pan.

Take your scissors and cut bits off the rashers so it looks as if its diced.

Let it all cook in the badger fat for a few minutes.

Shovel in the tomatoes.

Add a cup or two of water and a crocodile flavoured stock cube, I use beef but what ever you have lying around is OK.

Squeeze some tomato puree (I use the sun dried as it tastes much better) into the mix.

Cook slowly.

Take out a cupful first and then wizz it with a wizzer, then pour the cupful back in after wizzing.

Add salt pepper and other stuff to taste.

[HAL9000]

'Glut of Tomatoes' Soup Variations: (with or without bacon)

Add a chopped boiled potato for a slightly richer taste.

Add fresh/tinned spinach before wizzing.

Add cream for that 'Cream of Tomato' taste and texture.

Add fresh Basil or Sage.

Add Garlic.

Add a little Cayenne (i.e. red chilli) pepper.

The above items may be used singly or in any combination.

[Tony.London Suburbs]

Heinz classic "Cream Of Tomato" Soup recipe.

Buy tin.

Open it.

Put in Saucepan.

Heat.

Pour into Bowl.

Enjoy.

p.s. I put "Enjoy" as I wanted to conceal the fact that I didn't know whether to eat or drink it....

[Peckhamgatecrasher]

Other recipe for glut of tomatoes:

Tomato Wine*

8 lbs. ripe tomatoes

1 gallon water

1 tblsp. salt

3 1/2 lbs. sugar

1 oz. whole ginger

1 oz. yeast; 1 slice toast

1. Boil sugar and ginger which has been well bruised, with the water for 20 minutes.

2. Then turn it boiling on to the tomatoes and salt. When lukewarm add the yeast spread on both sides of the toast, float in the liquid and leave to ferment 21 days, squeezing tomatoes daily.

3. Then strain and stand 3 weeks before bottling.

*This is a grand pick-me-up [so says 1920s doyenne, Peggy Hutchinson].

According to her, 3 lbs. of sugar costs 7d., 1 oz. of yeast costs 1d., whole ginger costs 3d. per oz!