In September you can already feel it clearly: Autumn is approaching. Now it's time to harvest everything that will still be ripe in the next few weeks. Tomatoes in particular are now in high season. Our recipe ideas prove that the red fruits can do much more than salad and sauce.
A delicious chutney can be made from green tomatoes
tomato jam
Whether with wholemeal bread or cheese: tomato jam, which you may have tried on holiday around the Mediterranean. All varieties that do not have too many seeds and firm flesh, such as romato tomatoes or ox heart tomatoes, are ideal for this recipe. If you like it aromatic, you can optionally season the jam with chili, basil or herbs de Provence.
ingredients
- 1.5 kg fully ripe tomatoes
- 500 g preserving sugar 2:1
- Mark of 1 vanilla bean
- juice of 1 lemon
preparation
- Bring water to a boil in a saucepan.
- Gradually add the tomatoes with a ladle and let stand for a minute.
- Remove fruit and let cool slightly.
- Skin the tomatoes, cut in half, remove the stalk and seeds.
- Dice the flesh or puree if you want a very fine consistency.
- Mix the tomatoes with the preserving sugar, scraped vanilla seeds and lemon juice in a large saucepan.
- Put the lid on and let it steep for about an hour.
- Stir again and bring to a boil.
- Cook for a few minutes, stirring, until the mass begins to gel.
- do gel test.
- Pour the finished jam into well-rinsed glasses while it is boiling hot. Seal, turn upside down for ten minutes. Turn over and let cool.
Green tomato chutney with ginger
Unfortunately, not all tomatoes often reach maturity. We think the still green fruits are too good to end up on the compost heap. They can be used to make an exotic and extremely aromatic chutney that goes wonderfully with grilled dishes.
ingredients
- 500 grams of green tomatoes
- 1 large, fully ripe pear
- 1 onion
- 2 - 3 cloves of garlic
- 3 cm ginger
- 125g raisins
- 125g brown sugar
- 150 ml light balsamic vinegar
- 1 tbsp salt
- juice of half a lemon
preparation
- Peel the pear, remove the core and dice.
- Peel and finely chop the garlic, onion and ginger.
- Place in a saucepan with the vinegar and lemon juice and simmer gently for ten minutes.
- Peel the tomatoes (peeler) and cut out the stalk.
- Cut into small cubes.
- Halve the raisins.
- Add the tomatoes, raisins, sugar and salt to the ingredients in the saucepan and mix together.
- Cook for about 40 minutes at medium temperature until the mixture has a thick consistency.
- Bring to the boil and pour into well-rinsed glasses. Close immediately.
tips
Tomatoes that are not quite ripe taste very good breaded as an accompaniment to steak. Dip the tomato slices first in flour, then in beaten egg and finally in breadcrumbs that you have mixed with a little salt and cayenne pepper.