One of the problems that confront our farmers is the lack of post-harvest facilities, from the very staple rice and corn to a more complex and highly perishable vegetables and even meat storage and processing.
While we push for a better post-harvest services, there are few techniques that we can try to explore in order to lessen the post-harvest losses to our farmers. Food processing is one of these techniques to extend the life of vegetables, as well a value-adding technique which our farmers can explore.
One of the highly perishable crop in the Philippines is Tomato (Lycopersicon esculentum), though its perishability may vary depending on its variety.
Unlike the usual critical essay I wrote here, this will be different and interesting. I am dedicating this article to the small-tomato farmers of this country. And well of course to Sarika who consistently reminds me of this recipe—tomato chutney.
Tomato Chutney Recipe
- Very ripe tomatoes, chopped
- Minced garlic
- Minced onion
- Curry powder
- Laurel leaf
- Thyme and Rosemary (optional)
- Red wine/ vinegar
- Oil, preferably coconut or olive
How to Cook:
- Heat about a tablespoon of oil in a pan
- Sautee garlic and onion until golden (not brown)
- Add laurel leaf, anise, thyme, rosemary and curry powder
- Add tomatoes
- Add red wine and simmer
- Add sugar to taste
- Occasionally mix it until caramelized
- Serve with garlic bread
Tomato Chutney can be used as a spread in bread and biscuits and a perfect sauce for pasta.
But if this government continue to neglect the rights of our farmers in support services like post-harvest facilities, make sure to leave some loads of rotten tomatoes for them.