How little tomato is sufficient ?

[JerryM]

Axe,

i used the base tonight and tasted it before - the balance was very good. i know what you mean on hard to explain. it's not sweetness for me it's more like a freshness that seems to sit well and compliment the rest of the ingredients. a sort of 1 + 1 = 3

i made 2 off CTM that were very good. they are not a challenge though to the lemon and will aim to fit a madras in during the week.

i'm well pleased. not made the modified tom puree yet as i'm having a ctm week and i don't need it for this type of dish.

[JerryM]

Axe,

had go at the garlic puree. i ended up added dry garlic slithers (3/4 off) to water and microwave medium heated until soft, added 1 htsp of tom puree, left 24hrs and used the lot in plain curry sauce. nb 1 off piece eaten straight from the pack gives a real powerful punch of garlic.

i've had a few previous goes (roasted garlic). i also regularly use pre cooked garlic slithers in some dishes and know that they work very well (hot fried in touch of oil).

what got me back onto the topic was making tom sauce for pizza. i now make this at least 24hrs (norm 3days) in advance and had noted how the garlic seems to come through more strongly than simply mixing in and using straightaway.

i'm going to have to leave the verdict open on this as i could not really say the curry was better. for info i could not taste the garlic but did not expect to.

i have no plans to try out further being content to use the pre fried slithers as and when needed.

[Malc.]

That all sounds quite logical to me Jerry. When I do finally find out exactly what they do, measurements, method etc, i'll let you know.