TOOOOO Many Tomatoes, Help Please

poppyoscar_3

I have frozen cherry toms whole before now, and just used them to add to bolognaise or casseroles in the winter as an extra veg.

Also good in a halved red pepper with feta cheese cubes and black olives, drizzled with olive oil and baked in the oven - that works from frozen too.

HTH PO xx

kippers

Two years ago i had a glut of toms so i made loads of passatta. I cooked them until soft (skin and all)and then liquidised them and froze in useable sized portion.

MRSMCAWBER

Hi there

I have 30 various tomato plants so im getting "extras" too:rotfl:
I put mine in a tray with garlic, a glug of olive oil, rock salt and cracked black pepper and roast then bag and freeze... i also add other veggies too -courgettes, onions, peppers etc and they will go in pasta dishes or casserole in the winter -or i will blitz them and use in bolognaise, chilli etc..

Also don't forget to save some seeds to plant next year

Gemmzie

We've been given a load of tomatoes, way too many to just eat.

What can we do with them? Do they freeze?

Thanks

culpepper

you could freeze them,they will be pulpy when defrosted but alright to use in bolognese or soup etc.

MRSMCAWBER

Hi there

I cut them into chunks if they are big, throw in a roasting tin with a drizzle of oil, salt and cracked black pepper..you can then add garlic, chillies, peppers -anything you like really.. roast them in the oven for about 20 mins, then bag them up and freeze them. When i come to use them they will either go into casseroles or pasta dishes or blitzed to make passata for bolognaise/chilli etc...
Im doing a lot of variations of these at the moment as im growing more tomatoes than we need lol

Pink.

Hi Gemmzie,

There's an earlier thread with loads of ideas for using up tomatoes so I've added your thread to it to keep the suggestions together.

Pink

Gemmzie

Thanks Pink-winged, in the oven they go

MiniLaura

been saving up bits of tomatoes I dont use for sandwiches - still got skin and middle bit on them, but in freezer now. When i get a decent amount gonna have a go at tomato soup - has anyone made soup without removing skin/hard green middle bit and seeds? I can blend when done if necessary? (tomatoes have been chopped open)

Any advice from this angle? stick them in a pot, boil it up with stock and spices then blend be enough?

Thanks!

powershopper

HELP just come in from Mr Ts with27 packets of those little tomatoes, all marked down to 10p each! Now I quite like a tomato, but quite honestly we've grown and eaten so many this summer, I don't think I could wade thru this many! Does anyone have any good recipes for preserving toms that doesnt involve freezing? (had similar luck last week with beautiful English sweetcorn, 10p for a 2 cob pack, that's why the freezer is full) Don't need to make any more chutney- but I do have a recipe for THE BEST RED TOMATO CHUTNEY IN THE WORLD, if anyone is interested.

So please, I need a bit of inspiration.........