Uses for tomatoes?!

mrsdwhite

I am just coming to the end of my first year having an allotment. I've got about 6 tomato plants which have produced a good few kilos of fruit! I've eaten some with salad., turned quite a few into a cheats version of passata and oven dried quite a few.
Can anyone give me ideas of what else I can do with them? Only a few more weeks now if I'm lucky to get the rest ripe so some may have to be used green...

RAS

At some point they need to come out of the ground. Cut off at the base, and bring indoors with all the green tomatoes attached; hang upside down and they will ripen up to Christmas.

And if you have a freezer, halve and freeze, then use as fried/baked tomatoes or add to soups and stews.

DawnW

Chutney or ketchup?

Or tomato sauce that you can then freeze? I do this every year and use with filled pasta when it is on offer, makes a cheap meal with some basil and a little grated parmesan

sillyinthepast

Could you dry them and make them in to a powder to add to stews, pasta, etc.

Debran

You can make Green Tomato Chutney with the green ones. I once made some many years ago but can't remember where I got the recipe though I am sure you will find a recipe somewhere on the internet.

Hedgehog99

Fresh tomato soup is nice, and freezes well. It's not like the Cream of Tomato soup you buy - it tastes fresh and summery - a nice reminder in the middle of winter. Good Housekeeping had a good recipe.

arbrighton

Debran wrote: »

You can make Green Tomato Chutney with the green ones. I once made some many years ago but can't remember where I got the recipe though I am sure you will find a recipe somewhere on the internet.

Think there is a recipe for that in Delia's complete cookery course

Anne_Marie_2

I'm a great believer in roasting tomatoes before using them for soups and sauces, as it gives a better depth of taste. Depending on size, half or quarter them, place in a roasting pan, add some herbs and spices of your choice and drizzle with olive oil, and roast in a medium oven for about an hour. (I like garlic, oregano and sometimes some chopped chilli). I either freeze them like that, when they have cooled down, or blitz them. You can also do this with green tomatoes.
http://gardeninginthemitten.com/how-to-make-roasted-green-tomatoes/

I've done the same with peppers, put some in the freezer, but am experimenting just now with putting in jars, and also making a pepper paste similar to tomato puree. Not sure how it will work out.

hoglet121

I had a similar 'problem' this year (it's a wonderful problem to have :-) )

I made:

tomato chutney - from a random growing tomatoes book I found
Delia's Old Dowerhouse chutney from her Complete Cookery Course (listed as Old Doverhouse in earlier editions)
As mentioned above Delia's Green Tomato Chutney from the same book
Chilli and Tomato Jam - might have made the recipe up for this, not entirely sure where it came from!
Oven dried tomatoes - Hugh F-W recipe, and they all got woofed by the family within an hr or so of coming out the oven - so much for preserving!
Tomato quiche (freezes well) - absolutely cover the top of the quiche with halved tomatoes - looks very dramatic when serving
roast tomato ketchup - Hugh F-W recipe I think
Balsamic roast tomato bruschetta - nice little starter or light lunch

poorly_scammo

My tomato plants are in the greenhouse with all the leaves stripped off and are ripening nicely. I will however have to bring the remainder inside soon as the night time temps are causing the fruits to drop off.

I'm very into chutneys, chilli jam and passata to preserve my crop.

questionss

Gazpacho - freezes well too
Cook vats of pasta sauce & freeze (my usual)
Peel, chop & freeze use in place of tinned toms.
Tomato tarts - puff pastry, top with caramelised onions, sliced toms, cheese (semi soft like feta, mozzerekla, goats cheese etc), bake till pastry puffs