TOOOOO Many Tomatoes, Help Please

becky_sleaf

Thanks! Yum...Sounds delicious! x

[Deleted User]

core, skin, chop. Saute onion and garlic in lots of olive oil. Add thomatoes and thyme and more olive oil. Barely simmer for an hour or more uncovered. Divide and freeze. Base for soups, pasta sauce etc etc

Na1play

Hey everyone, loving this forum! Could anyone tell me if I have to peel and core tomatoes to make sauce or can they just be chopped finely to cook then pureed.
Thanks very muchly.
Na

Nordictat2

It's up to you..I have done it both ways and comes out fine for me either way.

Meadows

I would go for your own pasta sauce & freeze.

I tend to cook roughly chopped (leave skin on) in a little olive oil, until really soft and like a liquid, then turn the heat up and allow to reduce for a concentrated sauce.

Depending on how many tomatoes you have either cook as one batch and add herbs and seasonings to taste, or cook as separate batches with different flavours.

Another thing you can do with some of them is to skin & deseed, then finely chop with a chilli (to taste) some lime & seasonings to make a Salsa.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the exisitng thread to give you more suggestions

Penny. x

BigBouncyBall

I don't know what to do with them. I want to make them into something I can use little and often like a paste or something. Making a single sauce/passata seems a bit of a waste.

(I *have* searched for this and didn't find any specific match, just before anyone merges this with a 1000+ post thread to be lost forever)

xxvickixx

If it were me I'd slice some up and freeze to use on top of lasagne, pizza, mousakka etc before baking. If you freeze on a shhet of greaseproof paper and them transfer to a freezer bag they will be separate. I would cook the rest down into a well reduced paste and freeze in ice cubes again for a bag, you can then add this to various dishes when cooking for a bit of flavour or use as a pizza sauce.

Trinny

Hi There

Why not roast them in the oven with a little olive oil, and then cool and freeze. roasting brings out the flavour, and then if added to any italian sauce, will pack a punch in small amounts.

Otherwise - you could liquidise the whole lot - but you dont get much passata per tomato. this is what i do with our HG toms - the result is a watery base which can be added to any italian pasta sauce.

Trin

balmaiden

I always freeze our surplus home grown toms. They don't freeze that great , but I find them OK for using in pasta sauces, casseroles, curries, e.t.c.