微波炉制番茄酱(3/3)

Around the end of September, I break off clusters of green plum tomatoes that won't have time to ripen before the frost. I hold a piece of strong twine like a noose and drape the tomato clusters over the twine, starting at the bottom of the noose and working up the sides. Then I tie the ends of the twine together and hang the tomatoes in the kitchen. The air circulation allows the tomatoes to ripen slowly, without rotting, so they are ready to eat by Christmas. We used to ripen tomatoes this way in Italy, where I was born. These tomatoes don't taste as good as those ripened on the vine, but they're better than you might think.

在九月底，我通常摘下大丛在霜降前还未成熟的青番茄，把它们拧在套索一样的麻绳上，从套索底部开始向两边拧，再把麻绳底部拧在一起，最后把这些番茄挂在厨房里。 流动的空气能使这些番茄免遭腐烂，慢慢成熟。 圣诞节之前大概就能食用了。 在我的家乡，意大利，人们习惯这样催熟番茄。 这样处理过的番茄虽不如藤上自然长熟的好吃，但味道起码比你想象的要好。