Recipe ideas for 100+ jars of Dolmio spag sauce and Squeeze me.

skintmum2012

How about using it with Plenta or making a potato and cheese thing with it?

babyshoes

Maybe you could swap some of it with someone if you are getting bored of it? Do you know anyone who makes jams etc? It is marmalade making time right now and they may have other jars in their cupboard. Those same people may well also make fruit liqueurs like sloe or damson gin. Or perhaps you know someone who keeps laying chickens who might swap eggs for sauce. Allotments will be a bit bare right now, but you may get some brassicas of some sort perhaps - or the promise of other crops in the summer... Or even just see if your friends have bought other useful things in bulk on special that they might swap - anything from washing powder to meat.

You could even make up 'easy supper' kits for presents with a bag or two of nice pasta, jars of sauce and maybe one of those pasta 'spork' things or some fresh herbs and dried, grated parmesan etc. Put it all in a nice container and wrap with cellophane and a big ribbon to make it look enticing!

Have you tried variations of the sauce on potatoes? They might also make a good base for a giant stew/casserole - maybe something strongly flavoured like oxtail if your budget will stretch to that. The flavour will be a bit drowned out by the other ingredients (yay!) but it will add the right tomato-ey note without tinned tomatoes. You could probably also make a pasta bake or a potato bake (slice potatoes thinly) with things like peppers, courgettes, mushrooms and some sort of leftover meat or cooked chicken breast or some sausages.

Is it short dated? I do wonder if you could open the jars, decant into freezer containers (bags / tubs etc), freeze it and use it up a bit more gradually so you don't get too sick of the taste. Not too sure if that would be ok though - sure someone on here will have tried it before, or at least know if it is safe!

justjohn

babyshoes wrote: »

Maybe you could swap some of it with someone if you are getting bored of it? Do you know anyone who makes jams etc? It is marmalade making time right now and they may have other jars in their cupboard. Those same people may well also make fruit liqueurs like sloe or damson gin. Or perhaps you know someone who keeps laying chickens who might swap eggs for sauce. Allotments will be a bit bare right now, but you may get some brassicas of some sort perhaps - or the promise of other crops in the summer... Or even just see if your friends have bought other useful things in bulk on special that they might swap - anything from washing powder to meat.

I did sell alot off it but my missus made me keep the dolmio(claimed we would use it all)

Trouble now is the dates are from Nov 11-May 12. I know it will be fine too eat for a while. But do not want too be eating it for the rest of my life lol.

Swapping it would be ok if the dates were good and i knew peeps. But not really possible.

There is just so much of the dolmio.

I bought all the stock from a supermarket that had gone bankrupt(cleared the shop). So have other items of food. We have only been buying fresh produce since july too save money. (eg. milk, Bread, meat etc)

I gave a load of it away to a few places(just stuff we would not use/sell)

Just dont get on the subject of the freezer(think britains butter mountain is in there) lol

katieowl_2

Use it to make a filling for savoury pancakes or wraps?

I'd not worry unduly about it going off though. If you need a break from it for a couple of weeks...

Kate

Pooky

Use some flour tortillas, shove a mix of dolmio and veg in, roll up in a dish and tip more sauce on top, a bit of grated cheese and bake.

Make a chilli with it and serve with home made potato wedges.

A meat or veggie based topping for nachos.

We get sick of pasta and rice and these make a nice change.

OrangeProse

This is very good for a Sunday/slow cook thing:
http://www.bbcgoodfood.com/recipes/4253/chorizo-and-pork-belly-with-haricot-beans

(Use the Dolmio in place of the tinned tomatoes)

If you've made spag bol successfully with it, it'll do a chilli too. They're virtually the same.

You could also make a cheapo version of Chicken Provencal:

pack of chicken thighs
tin of chicken broth (Baxters works well)
jar of Dolmio
100ml white wine
couple tbsp chopped olives (can leave out if you haven't got)
onion
plain flour
garlic
oil
herbs - oregano or mixed herbs

Chop onion and fry gently in oil. Add garlic then chicken thighs (defrosted of course) to brown. Add flour and stir to mix. Add in wine, broth and then Dolmio sauce. Stir to mix. Add in olives (if using) and herbs. Bring to boil then simmer for about 15-20 minutes (until chicken is cooked). Serve with rice, pasta, baked/mashed/roasted spuds/whatever you want.

I make this all the time; sometimes with a tomato-based pasta sauce I've bought cheap, sometimes with tinned tomatoes, sometimes with passata. It's always nice - comes out better than the basic ingredients would have you believe.

Molly41

How about Bolognaise with pesto mash? Yummy

Owain_Moneysaver

could you add sugar and ferment it into dolmio wine?

retromother

I love the subject title. I'm wondering where you are managing to store so much Dolmio!

I would use it wherever you normally use canned tomatoes. Perhaps chillis or Italian cottage pies maybe?

justjohn

retromother wrote: »

I love the subject title. I'm wondering where you are managing to store so much Dolmio!

I would use it wherever you normally use canned tomatoes. Perhaps chillis or Italian cottage pies maybe?

We have a large workshop/garage. Dolmio is only taking up 3/4 crates, so not taking up alot of space.(we removed 8+ transits full of items)

We have about 200 bottles of olive oil. But i would think that will last forever.

Unsure if i could use instead of tomatoes all the time as dolmio is a bit over powering.