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



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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

  • #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!