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Its tomato season again. - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Its tomato season again.

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  • Its tomato season again.

    Its tomato season again.
    We have 4 tomato bushes in our self watering grey water system that just keep on producing tomatoes.
    1 cherry, 2 Roma and 1 huge nameless variety.
    There are only so many you can eat in fresh salads etc so Ive been drying them and also making sauce.

    For the sauce place 1Kg of roughly sliced tomatoes in a pan with 1 teaspoon of salt and 1/2 a teaspoon of paprika and a little water.
    Boil up the tomatoes and keep boiling to boil off the water, when the skins float up skim them off.
    After about 1 hour you should have a nice thick tomato sauce.

    The taste is divine and much better than any bought muck.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Its tomato season again.

    We would cut the San Marzannos in half put them in a big pan with some salt until they softened about 15 to 20 minutes.
    Then put them through a Italian Tomato press twice.
    Bottle with one basil leaf.
    Then boil the bottles.
    Best ever Italian Style Passatta (still tastes like fresh tomatoes)
    Did that for 20 or 30 odd years with my parents
    Now I live miles away, I need to buy my own press and start again,I have the San Marzanno seeds,but need to wait for the end of the wet season to grow tomatoes up here.

    Comment


    • #3
      Re: Its tomato season again.

      Can't wait for the season to start here in Jersey! I'll be buying my plant from AG field day at Rutgers this year.

      Comment


      • #4
        Re: Its tomato season again.

        So, where are the pictures Al?
        Lee B.
        DFW area, Texas, USA

        If you are thinking about building a brick oven, my advice is Here.
        Our One Meter Pompeii Oven album is here.
        An album showing our Thermal Breaks is Here.

        I try to learn from my mistakes, and from yours when you give me a heads up.

        Comment


        • #5
          Re: Its tomato season again.

          Heres one I borrowed earlier..
          The pan is too clean to have been done by me.

          The English language was invented by people who couldnt spell.

          My Build.

          Books.

          Comment


          • #6
            Re: Its tomato season again.

            I will be going with one heirloom tomato, two celebrities, and eight San Marzanos. Oh, and about 10-15 basil plants.

            Comment


            • #7
              Re: Its tomato season again.

              Looks good Al, I wonder if vine ripened tomatoes taste as good in Australia as they do here?

              Its almost time to start a garden here. I'd better get a jump on the season if we want some fresh basil and good tomatoes. Thanks for the reminder.
              Lee B.
              DFW area, Texas, USA

              If you are thinking about building a brick oven, my advice is Here.
              Our One Meter Pompeii Oven album is here.
              An album showing our Thermal Breaks is Here.

              I try to learn from my mistakes, and from yours when you give me a heads up.

              Comment


              • #8
                Re: Its tomato season again.

                Originally posted by Lburou View Post
                Looks good Al, I wonder if vine ripened tomatoes taste as good in Australia as they do here?
                Im sure they do, I borrowed the pic from google....
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

                Comment


                • #9
                  Re: Its tomato season again.

                  Originally posted by Lburou View Post
                  Looks good Al, I wonder if vine ripened tomatoes taste as good in Australia as they do here?
                  My ones taste better than the best Italian ones money can buy, they don't have US grown ones here to compare
                  My particular Terroir is hard to beat though


                  The magic ingredient is always the distance from back yard to plate and the amount of love,sweat and anticipation you invested.

                  Comment


                  • #10
                    Re: Its tomato season again.

                    All our grey water from the laundry and shower goes on our veggies, maybe thats why they taste soooo good.
                    The English language was invented by people who couldnt spell.

                    My Build.

                    Books.

                    Comment


                    • #11
                      Re: Its tomato season again.

                      Originally posted by brickie in oz View Post
                      All our grey water from the laundry and shower goes on our veggies, maybe thats why they taste soooo good.
                      Is there something in the water that has touched your body or clothes?

                      Most home grown fruit/veggies are superior.

                      Longer growing times and picked for best flavor rather than best traveling to market.

                      Comment


                      • #12
                        Re: Its tomato season again.

                        Originally posted by petanque View Post
                        Is there something in the water that has touched your body or clothes?
                        If you prefer the store bought chemically soaked variety then go for it, your choice.
                        The English language was invented by people who couldnt spell.

                        My Build.

                        Books.

                        Comment

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