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?
If you have this high quality problem again this year, I’d suggest slow-roasting the tomatoes steadily through the season - semi-dehydrates and concentrates the flavor, and they can be frozen or canned more compactly. Oh, that’s assuming you don’t eat them like candy… they are ridiculously delicious.
Interesting, we make lots of shrubs but this is the first I’ve heard of a gastrique. I see some experimentation in the future. I could see making one by reducing a shrub & adding things like shallots, garlic, mustard?. But to have the sugar caramelized you’d have to start from scratch. How important is this flavor? Only experimentation will tell. Please keep us posted.