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AN ABUNDANCE OF RED Freeze tomatoes

SUMMER’S ABUNDANCE is sometimes col- oured red, as in tomatoes. Last year’s was surely ample, and home gardeners revelled in fried and scalloped and in ratatouille.

Should this pleasure be |

yours, or should the shops overflow with’ -bargain prices, here are two useful solutions to making the m

of the excess:

The first is a versati Tomato Sauce, most com- forting to.have in the freezer for adding to the . winter stews or dressing. up ‘stuffed

peppers and meatloaf. It will: -*:

yield 4.5 to 5 litres, which will divide.into 8 or 9 plastic containers.: — You willneed -, 30-34 very ripe tomatoes, chopped

4-5 large onions, chopped 6-8 cloves of garlic, mashed 4 green peppers, seeded andchopped —

4 tspns. of salt .. (20mL) 1 tspn. of pepper (SmL) 3-4 Thispn. of

pepper: (45-60mL) "% cup of oil (125mL)

Cook the garlic, peppers and onion in the oil until the onion is soft, then add the

“tomatoes and the seasonings and reduce the heat to low. Let them cook at this temperature for half an

aw

the

7

ki chen _ranger

ENG

by Elea nor Godley

hour, but stir occasionally. Taste, and adjust the season- ing — want to add a little ket- chup? some Worcestershire? or pesto? you can always do that when preparing the ultimate dish, remember.

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Let it cool when it is finally in the containers, then freeze.

The other salvation for a bargain bushel of tomatoes is to freeze them whole. So many casseroles and pasta dishes want “a can of tomatoes”, but half a dozen of your frozen ones make a cheap and magic substitute. They are good for at least a year in the freezer, probably longer, they are no trouble at all to prepare, and they have the useful attribute of “cooking down” rapidly.

I choose smallish ones, that will freeze quickly, and try to match them in size. They need simply to be rinsed and dried, then put on a cookie sheet and put in to flash freeze. This will take about 24 hours. They get bagged and returned to the freezer, your private hoard!

When you come to use them, they should first be skinned, a simple process which begins automatically when the tomato is held briefly under the cold tap. The skin will split and pull off easily, and, as well, I take this moment to cut out the little stem end before dropp- ing the globe into the sauce or soup or stew pot.

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