Tips For The Gummers And The Squeamish

Discussion in 'Food & Drinks' started by Faye Fox, Jun 2, 2023.

  1. Faye Fox

    Faye Fox Veteran Member
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    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.
     
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  2. Beth Gallagher

    Beth Gallagher Supreme Member
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    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. :D My grandma used to do that when canning tomatoes.
     
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  3. Kate Ellery

    Kate Ellery Supreme Member
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    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
     
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  4. Ken Anderson

    Ken Anderson Senior Staff
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    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.
     
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  5. Faye Fox

    Faye Fox Veteran Member
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    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.
     
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  6. Kate Ellery

    Kate Ellery Supreme Member
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    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
     
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    Last edited: Jun 3, 2023
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