So last summer I had way too many tomatoes, and made a lot of tomato shrub, which my sister turned me on to. I also made some pluot and fig shrub from the garden when my siblings visited, but i don’t have much of those left.
A few months from now I will again have more tomatoes than I can use, and want to use this gallon of tomato shrub before I make more.
Not sure why I haven’t used it more. Not sure why I don’t make more gastrique, which I think I would love, as a quick sauce for the lean meat and fish my husband prefers. Salad dressings would be good too.
Any ideas about how to use a tomato shrub to make a gastrique?
I’m going to see what I can find.