With my own tomatoes coming on this year and the gift of a vine ripened hot house tomato, how to eat them was weighing heavy on my mind. I sharpened my best tomato cutting knife to a fine razor sharp edge. The tomato fell in half with ease. As readied to cut it up in small pieces knowing I would lose a lot of good juice, my hand was held back by some unseen force. I began talking to myself. "Think it out Faye, think it out." Thinking what to do about the peeling, was still an issue with digestion, and also a concern what hands or chemicals might have been on it. While contamination won't be a problem with my patio grown, the digestive peeling issue loomed over me. Then like magic, I wiped off my knife and put it in its resting place. I sea salted the open faces of the tomato. Then with a teaspoon in hand, carved out all the fruit leaving only a thin peeling. Problem solved for gummers, denture wearers, and the squeamish about peeling contamination that can't be washed off. The other win win was I didn't waste any juice or fruit.
You can also boil a pan of water and drop the whole tomato in for about 30 seconds. Dip it out and the skin will peel right off... no knife needed. My grandma used to do that when canning tomatoes.
I freeze tomatoes till I have enough to make chutney, I drop them in warm water / or if I only have one or two I’m adding to a casserole I just run under the tap …..while holding the tomato and the skin peels right off just giving them a squeeze
While I have long been familiar with chutney as a word, from books, I have never tasted it. From what I can see online, it seems that it's similar to salsa, although I suppose the ingredients (and therefor the tastes) would differ.
I did that all the time canning tomatoes. I was searching for a way to eat them fresh off the vine like watermelon. One never knows how treasured teeth are until you don't have any. This is also the way I eat avocado, just scoop it out and eat it.
basic tomato chutney ( some call it relish ) What's the difference between chutney pickle and relish? CHUTNEY: A thick, sticky mixture of fruit and vegetables, cooked with spices, sugar and vinegar. PICKLE: Lightly cooked larger pieces of fruit and vegetables preserved in vinegar and spices. RELISH: A softer more chunky condiment with a piquant sauce. ………….. I make chutney with Tomatoes , onions ,capsicum ( sweet pepper) apples/ malt vinegar / sugar curry powder / turmeric /mustard powder . I make it the very old fashioned way .., ( from a 80 year old cookbook ) soak tomatoes and onions overnight covered in salt …..tip liquid off in morning ….gets rid of salt ….add other ingredients/ vinegar and cook ….. Thicken with a little cornflour / water I use a 41/2 kg of tomatoes recipe so it lasts a 2.5 + years it never go’s off it will keep for years due to vinegar content TC is delicious in sandwiches / with cold meats like lamb or chicken . @Ken Anderson I also make a green tomato pickle ..very similar to chutney but made with green tomatoes