Not much action here, but looking for ideas. I've been making gazpacho and will continue, but wondered about tomato juice. All the recipes I've found are cooked!
Today I picked a tomato that was so ripe it was essentially a bag of juice. I think it's Dwarf Adelaide Festival. It burst as I was wrestling it loose, but it didn’t taste “spoiled” or fermented. Maybe it could be a shrub.
Including pictures of less ripe tomatoes.
Last edited by Shrinkrap; July 17, 2019 at 01:27 AM.
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