Yesterday's Tomatoes. . .

Before you ask. . . No, they are NOT from my garden but I did pick them up for a bargain!  $2 actually!!
 I remember my mother always bringing home reduced boxes of half rotten fruit and making us
Fruit Salad....I swore I would never do that to my children, but here I am, now buying bargain boxes from the throwout table at the fruit and veggie shop.
 Lets get Cooking . . .

One of my Christmas presents this year was a food dehydrator (purchased for myself from SANTA) so this is the first time I get to use it. Great device but it sounds like a hairdryer going for about 8 - 12 hours so I stuck it up in the shed for the night to do it's work, and work it did!

Mmmm . . . I call these "Dehydrated Semidried Tomatoes" bottled in extra virgin olive oil.

Then I made Tomato Relish, but I have to say this recipe is more like a Chutney 

What's the difference?  Apparently chutneys have a chunky spreadable consistency much like a preserve, where as relishes are hardly cooked, use less sugar if any, and are more crunchy to the bite. 

Tomato Chutney

1 1/2 kg tomatoes

500gm onions

2 cups sugar

1/4 cup salt

1 cup white vinegar

2 tabs cornflour

2 teas curry powder

Skin tomatoes and chop roughly

Peel onions and chop finely

Place in a large saucepan and add salt, sugar and vinegar and bring to the boil until tender and sauce reduces slightly, approx 1 1/2 hours

Blend cornflour and curry powder with a little vinegar to make a paste then add. 

Cook until mixture thickens, if mixture is too thin add a little more cornflour or if too thick add little extra vinegar.  Will also thicken when cool. Water bath to seal and store in dark cupboard until ready to use.

and then I was over it . . .

the rest of the tomatoes got blanched, peeled and frozen for adding to recipes at a later date. 

And thats what I did with yesterday's tomatoes TODAY...