100′s & 1000′s
Tigerella (as above)
I believe I’ve mentioned this before but the only thing I don’t eat are raw tomatoes (actually mushy peas as well, can’t stand the texture, hold scary childhood memories for me but that’s another story). I am happy with them cooked, even simply roasted whole (in the case of cherry toms) but raw they make me cringe, it’s something about the acidity I and is more common than you’d think, I meet lots of people with same ‘issue’. So, as per last year, the majority of our tomatoes end up as a thick puree in the freezer for use on pizzas and as a base for pasta sauce. I simple roast them, cut in half and drizzled with olive oil and a little seasoning, then when they are really soft I push them through a sieve to remove the seeds and skin. I then often boil the puree down to thicken it before freezing in small containers.
Sounds like a faff I know but homemade pizza goes down very well in this house and the simplicity of a ready, delicious homemade sauce to spread on top makes it all the nicer.
I do also feed tomatoes raw to anyone who will eat them, my Mother and Aunt have taste tested the beefeater ‘Brandywine‘ variety many times sliced and served with a little dressing and seasoning, they taste like, “tomatoes do on holiday” apparently…I believe them, don’t need to try them myself 😉