Jump to content

Recommended Posts

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.

Link to comment
https://www.eastdulwichforum.co.uk/topic/7763-reliable-recipes/
Share on other sites

'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.

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!

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • Remember, you never know what someone else is going through behind closed doors....
    • Is anyone else having difficulty booking Silver Swim sessions (Tuesday and Thursday between 3pm-4pm?) Almost all the spaces are taken before the online booking system opens at 10pm several days before. Last night there appeared to be one space available for next Tuesday. I tried to book at one second past 10pm but was unsuccessful. This seems to have been a recent phenomenon. I made a telephone call this morning but just received a recorded message saying that the voicemail box was full. Am I right in assuming that in person bookings are now taking precedence over online ones?
    • I completely agree with you, Angelina. But it's worth noting that no one else has a problem with her, or finds her rude /  has mentioned her aggressively banging gates / ringing doorbells etc. 
    • But I don't think that was what you meant, was it? But he can hardly be held responsible for what somebody else did! Just discovered I forgot to post the above  last night, and now it's overtaken by long posts.  I don't have sufficient knowledge  to counter some of what has been said above, some of which appears to be opinion rather than facts, so it would be pointless for me to say anything else.
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...