On 8/27/2016 9:24 PM, bob prohaska wrote:
> gloria p > wrote:
>>
>> We made tomato wine a few times in the 1970s. Will look for the recipe
>> (I'm sure I posted it to rfc years ago.) It takes tomatoes, oranges,
>> yeast, raisins and wate, if I remember correctly.
>>
>
> I noticed your post on tomato wine, which is what I initially
> thought I was implying. That the recipe calls for sugar in a
> 1:1 ratio with the tomatoes, along with lots of other good stuff,
> suggests it's not practical to recycle an excess of overripe tomatos
> by fermentation as an economy measure.
>
> Thanks for posting,
>
> bob prohaska
>



No, not an economy measure, just another one of those late
1960s fantasy things you make once or twice just to see if it's possible.

Another one--homemade ketchup. Our first garden provided so many
tomatoes we thought this was a good way to use them.

A bushel or so of tomatoes, onions, vinegar and $10 worth of spices
(which was a LOT of money in the 60s) a hot day spent over a hot stove
yielded about a quart of ketchup whose flavor was terribly disappointing
when compared to Heinz or Hunt's. We were in our mid-20s and it was
just another adventure. Live and learn.

gloria p