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reducing and freezing tomatoes - Forno Bravo Forum: The Wood-Fired Oven Community



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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reducing and freezing tomatoes

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  • reducing and freezing tomatoes

    For the last few years we have been growing the fabulous heritage tomato 'Sicilian Saucer'', as the name suggests it's as big as a saucer .. regularly over 1 lb! It's a beefsteak /paste , a bit lumpy and with enclosures of pith , but the taste! . You need a 7ft stake of hefty dimensions to hold them and even in the short summer of the Ottawa Valley in Canada they are are bomb proof .
    The day after I bake bread , when the oven is about f.275 I put a 16X20 inch pan of cut up SS in the oven for 10-12 hrs .. they reduce down to 1/3 their size and never having boiled retain all of their flavour .. I put them in a bag , give them a bang to knock out the air and freeze.. when you want sauce Just cut a chunk off , throw it in a pan and instant sauce .. I mean instant .. of course you can chop off slivers of the frozen tomato , put it on a pizza crust and ..mmmmmmm!! you are done
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  • #2
    Re: reducing and freezing tomatoes

    Yum - those look like "cuore di bue" tomatoes (at least, what I would call them )

    I presume they are they quite dry and meaty (with few seeds) compared to the san marzano tomatoes?



    • #3
      Re: reducing and freezing tomatoes

      They are meaty ,but not dry , one slice covers a large piece of bread ,, not too seedy , in my garden they ripen about 2 weeks ahead of the san marzanos. I have to cut them up quite a bit to reduce them . I get them from Wm. Damm Seeds Dundas Ont. but as a heritage tomato they may be avail. elsewhere too .. I havn't looked .
      Bon apetit.


      • #4
        Re: reducing and freezing tomatoes

        I just googled ''sicilian saucer seeds'' they are all over .. some filed under GIANT vegetables .. they can get county fair sized!