Dolomede
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Tomato curdTried this from an old book and its quite quick to prepare and a really interesting taste. Now on the second batch.
Stew a pound of tomatoes in a little water until tender.
Sieve and return puree to pan with 6 oz sugar, 3 oz butter, grated lemon rind and the juice of the lemon.
When sugar has melted over a low heat add two well beaten eggs and cook gently until thick, not allowing mixture to boil.
Pour into jars after letting cool for a bit.
Its sharp and sweet at the same time with the tomato flavour making a gentle contrast with the sugar. Adjust the sugar to suit your taste and use only a little water to boil the tomatoes with initailly - just enough to avoid boiling dry - or it will be too runny. Delicious with fresh bread!
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gil
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Sounds interesting.... Does it turn out sweet or savoury ?
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Dolomede
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That is what is so interesting about it - both really.
The first batch was too sweet for me, so I cut back the sugar to about 4 ozs and the tomato taste came through more strongly, which I preferred.
The tomatoes were just supermarket specials, so the next time (this weekend!) I will use ones with a stronger flavour and add sugar solution late on if needs be.
Have a go and see. Its very simple and doesn't take very long to prepare.
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Pilsbury
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is it wrong to say that recipe looks like it could do with a few chillies in it?
maybe its just because in a bit of a chilli head
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frewen
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Hi Dolomede 
Nice recipe and very nice avatar, quite reminiscent of some of the East anglian signs 
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gil
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Is the avatar anything to do with windsurfing ?
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Fee
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| Pilsbury wrote: | is it wrong to say that recipe looks like it could do with a few chillies in it?
maybe its just because in a bit of a chilli head |
I was thinking just the same thing  Especially as our chillies have done so well this year!
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VSS
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Tomato Relishsounds a bit like my tomato relish. Made a batch yesterday - definitely only for when there is a glut of tomatoes as the yeild per pound of tomatoes is pretty poor.
12 pounds ripe tomatoes
1lb onions
1.5lb white sugar
0.25oz cayenne pepper
1 tsp salt
1.5 pints distilled vinegar
Skin the tomatoes and chop. Chop the onions. Bung it all in a pan, minus the sugar and with only half the vinegar.
Boil and reduce till thick. Add the sugar and rest of the vinegar. Boil till thick. Bottle.
Yield abut 8lb.
Rather like a spicy barbeque sauce. We love it. Can nver make enough of it though
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Dolomede
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Hi Gil & Frewen
No, the avatar is not related to windsurfing or East Anglia, but is made of elements that have significance for me.
rgds
Dolo
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lowri
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I imagine Tomato Curd would keep about the same length of time as Lemon Curd, because of the eggs? My Lemon curd keeps for ages in the fridge, long after the 4 weeks recommended time! Could one use tinned tomatoes? I make a nice reduced sauce with them, but it needs "pepping up" with Tabasco or similar.
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Dolomede
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I've thought about this - could you use tinned tomatoes or even tomato juice? Neither would have been common when this recipe was written, so they used what they had to hand.
I can't think why we couldn't use either because the tomatoes are primarily there for adding an extra subtle taste and the reddish tinge. You would have to control the amount of liquid you put in or you may be gently reducing it for hours, which is why the juice may be a bad idea.
If you try it, let me know how it went. I can't because I'm still up to my knees in tomatoes at the moment!
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