We have lots of beautiful heirloom tomatoes sitting on the kitchen counters and windowsill at Struan Farm at the moment, waiting to be deployed. Numbers are increasing each day right now, so we are faced with two choices: eat them for breakfast, lunch and dinner, or cook them up for use at a later date. (I guess there is a third choice-- tossing them on the compost pile, but that's not really an option in my mind, too wasteful!)
My latest adventure in "cooking them up" has been making "Tomato Kasundi," an Indian chutney, from Kylee Newton's new book "the modern preserver." It was a bit more involved in terms of prep than I'd anticipated, it did take quite a bit of time to peel and chop ginger and garlic, chop chiles, apple, onion and tomatoes, and toast spices before the actual cooking commenced. But it tastes great so I'm glad I made the effort.
And the good news is that the jars did pop and seal, so I can store these away safely on the shelf for awhile rather than in the fridge.
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