Tomato recipes

glenn77

Hi - as the tomato season is in full swing and having planted 27 plants this year (yes i have a very large greenhouse) i now find that i will be having a rather large glut of fruit in the next few weeks. I also aquired a beautiful almost new chest freezer from a neighbour so have the means to store loads of produce.
I was wondering if any of you would like to share your recipes for tomato's so me and others can make full use of our harvest this year.
Please don't just post links to recipe sites - give us the full details of tried and tested favourites......to kick off here's mine for a great tomato soup that is filling up the freezer.

lots of tomatos - cut in half and lay in a big oven tray. make up a drizzle of olive oil and garlic - crush the garlic into the oil and spoon over the cut tomatos - squirt lemon juice over the lot. Precise amounts of all this vary with taste. Put salt and black pepper over and cover the dish with tin foil.
Pop in the oven for about 3/4 hour on a med setting, mean while cook a cup full of white rice, wash and drain and leave for later. Boil up 4 chicken stock cubes in about 3 litres of water.
When the tomatos are cooked and soft sieve the mixture squeezing all the pulp and jiuces through into the chicken stock.
Now put some of the rice and tomato/stock into a blender and whisk until smooth. You can vary the amount of rice to achieve the thickness you want.
Freeze when cool enough in containers.


Have fun and look forward to your recipes:j

wattapain

Roasted Tomato Pasta Sauce

Cut lots of toms in half crossways, and place in a roasting tin cut side up. Good ripe (and over ripe ones are best for this)
Drizzle with olive oil, salt & pepper and a few herbs (fresh or dried - depends what you have) - thyme, marjoram, basil are all good.
then stick 'em in the oven and roast on a medium heat until they're starting to caramelise(burn :rotfl:) at the edges.
Then scrape them out into a pan, deglaze the pan adding a splash of wine/water and heat gently, gathering all the 'bits' left in the pan.
Add these to the pan - give it all a good stir and heat through.
You can serve it straightaway, or freezes really well and is delish in the winter.

Terri

Yorkie1

glenn77 wrote: »

Please don't just post links to recipe sites - give us the full details of tried and tested favourites

Please bear in mind that many recipes are copyrighted therefore people can't just post them up to help you.

glenn77

I wasn't asking for people to 'help' me - i was wondering what sort of things people do with all their tomato's if they have too many for a salad.

wssla00

Sun dried tomatoes (well.... oven dried tomatoes) cut them and remove the seeds place the quarters on a baking tray on a really low heat about gas mark one/two ish until they are shrivelled and a deep red

Yummy and can be used later in the year for pasta etc

Plasticman

We've turned loads of ours into soup. Some to eat and plenty in the freezer!

kimmee

wssla00 wrote: »

Sun dried tomatoes (well.... oven dried tomatoes) cut them and remove the seeds place the quarters on a baking tray on a really low heat about gas mark one/two ish until they are shrivelled and a deep red

Yummy and can be used later in the year for pasta etc

Sounds delicious wssla00 - do you then freeze them or what? Thanks

kimmee

I make mine into pasta sauce - chop toms, onions and garlic and gently fry them in olive oil until soft. I then add salt, pepper, sweet peppers, mushrooms, fresh chopped basil and some passata and simmer for about half an hour. You can add a teaspoon of sugar if you like it a bit sweeter.

I freeze it and when needed I defrost, gently heat it adding some cooked chicken or cooked and chopped sausages and pour over pasta. I also add a few more basil leaves at the last minute to they're not really cooked.

Simple and yummy.