Tuesday, September 4, 2012

RECIPE: September CSA Share - Heirloom Tomato Chutney



Chutney is great with potato or whole wheat bread. Serve along with yogurt to bring down the acid and provide a good ying and yang effect. Very nice with chicken thighs or lamb kabobs. And the colored heirlooms make it gorgeous.


HEIRLOOM TOMATO CHUTNEY 

1 1/2 lbs heirloom variety tomatoes 
1 orange bell pepper, chopped fine
1/2 red bell pepper, chopped fine
3/4 cup yellow onion, chopped fine
2/3 cup tarragon vinegar 
1 cup apple cider vinegar 
1/4 cup honey
1 teaspoon kosher salt 
1/2 teaspoon fresh ground black pepper 
1/2 teaspoon red chili flakes


Peel, seed, and chop tomatoes. In a heavy bottomed sauce pan, bring vinegars to a boil with the honey, salt, pepper, and chili. Stir in the tomato, peppers, and onions. Simmer mixture very slowly, uncovered, stirring frequently, until mixture is reduced to about 2 cups, about 1 1/2 hours. Store in the refrigerator.

Yield - HOW MUCH TO BUY TO GET ME THROUGH THE WINTER?


YIELD:

One bushel of fresh tomatoes weighs 53 lbs and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Approximately 2-1/2 to 3-1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes. 

So if you want enough tomatoes to get you through the year until next August and you are the type of cook who would use a jar of tomatoes every two weeks, or so, then plan on 36 quarts. That's three cases of Ball  Jars and two bushels of tomatoes. I recommend "plum" or "roma" tomatoes because the have the least amount of water and provide a "base" for making sauce in winter. Add dried herbs now or when you cook up the sauce later.