TOOOOO Many Tomatoes, Help Please

cdodd

although this recipe says plum tomatoes, works okay with ordinary ones and is delicious

Roasted Tomato Soup Source: Gordon Ramsay, The Times
Serves 6 large portions

4 tbspn olive oil
1.5 kg plum tomatoes, halved
1 onion, sliced thinly
2 fat cloves garlic, halved
2 small sprigs fresh thyme and basil
1 tsp caster sugar
1 litre vegetable or chicken stock or water
2 semi soft sun dried tomatoes
1 tbspn barbecue or Worcester sauce



(1)[FONT=&quot] [/FONT]Heat the oven to 200C, Gas 7. Pour the oil into a roasting tin and heat until almost smoking. Carefully tip in the tomatoes, onion and garlic, then mix into the oil. Top with the herbs and sprinkle with sugar and seasoning.

(2)[FONT=&quot] [/FONT]Return to the oven for 20-25 minutes, stirring once or twice during roasting, until nicely caramalised.

(3)[FONT=&quot] [/FONT]Remove and scoop into a saucepan. Bring the stock to a rolling boil and pour into the pot. Return to a boil, add the semi soft dried tomatoes with the barbecue or Worcester sauce and cook for 5 minutes.

(4)[FONT=&quot] [/FONT]Strain the vegetables, reserving the stock and blitz the solids until smooth, gradually adding the stock back in. For an extra smooth texture, rub the mixture through a sieve. Check the seasoning. Can now be cooled and chilled to serve later or the next day.



can't see why it can's be frozen either

wokkies

tomato chutney :rolleyes: s'pose I'll have to find you a recipe for it aswell,lol

Makes: 1.8kg (4lb)
2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (½ pint) Malt Vinegar
25g (1oz) Salt
2 tsp Paprika
¼ tsp Cayenne Pepper Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the tomato juices, simmer for 20 - 30 minutes until tender.
Add the salt, paprika, cayenne and half of the vinegar, cook gently for 45 minutes or until it begins to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Leave for 3 - 5 weeks to allow the flavour to mature
and you could make base mixes for pasta sauces and if you make your own pizzas you could blend some tomatoes and freeze them for the bases

wokkies

Spicy Salsa

From Barbara Whiting,
Your Guide to Stay-at-Home Parents.
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This spicy and tasty salsa is excellent served with tortilla chips or with your favorite Mexican-food recipe.
INGREDIENTS:

• 5-6 tomatoes finely chopped
• 1-2 teaspoons cumin
• 1/2 teaspoon salt
• 1-2 cloves of garlic
• 1-2 teaspoons oregano
• 1/2 onion finely chopped
• 1 chili pepper, finely chopped (choose the desired hotness)
• 1-3 dashes tabasco sauce or you can use some cayenne

PREPARATION:

Mix all this together, then taste and adjust seasoning. I start out with the less amounts of seasoning then work my way up. If you like really hot salsa you could always use jalapenos but I usually stick with the anaheim chilis.

curlywurlygirly

Pink.

Hi curlywurlygirly,

There is an older thread with loads of ideas so I've merged your thread with it to keep all the suggestions together.

Pink

curlywurlygirly

Thanks Pink:T

parsonswife8

Found this fantastic website full of fruit and veg recipes:-
www.allotment.org.uk

There are some great recipes for jams, chutneys etc as well.

Good for using up large harvests of homegrown crops.

:j :j :j

vij

what about drying them (mi cuit) ?

susank

I roasted mine with onion, garlic, olive oil, courgettes, red peppers and made a sauce which I put on pizza or pasta - frozen it to use later - lovely

starlette44

Hi everyone, hope you are all having a good day!

I've been given a huge bag full of tomatoes from an allotment. I want to do something with them then freeze so I can use it in the future - any ideas on any recipes etc? I love italian garlicky dishes with tomatoes but I'm not a fantastic cook...!

Any ideas would be appreciated!
Thanks j xxx:o