TOOOOO Many Tomatoes, Help Please

Lotus-eater

Make a tomato sauce and freeze it to use in spag bols etc.
Just simmer until the break up, blend and cook until it gets thicker, very very low heat.

Middy

Lotus-eater wrote: »

Make a tomato sauce and freeze it to use in spag bols etc.
Just simmer until the break up, blend and cook until it gets thicker, very very low heat.

I don't have any room in my freezer or fridge to do any batch cooking - read the op!

Sentora

Ketchup or chutney?
I'm sure there will be a recipe on the BBC food site.

Farway

Chutney, zero fat but not zero calories

Minihauk

Please don't be rude. The poster was trying to help.

HariboJunkie

When I have a glut of tomatoes I oven dry them and them keep them in olive oil in a kilner jar in the larder. You can add some herbs and garlic to the oil and use them for pizza toppings or in pasta sauces.

oldtractor

bottle them.

rachie_2011

Passata.... Jar it up afterwards and use in a home-made meal when you need it!

http://www.bbcgoodfood.com/recipes/817646/tomato-passata

Pink.

Middy wrote: »

I don't have any room in my freezer or fridge to do any batch cooking - read the op!

As the replies other people have kindly posted are of no use to you, I've added your thread to our main thread on using up tomatoes where hopefully you'll be able to find some ideas to suit your circumstances.

Pink

Dizzy_Ditzy

apsie wrote: »

This is fab with mature cheddar, in sandwiches, with salads, and pretty easy too.

Fresh Tomato Chutney - makes 2 jars, keep in the fridge.

900g - 1kg tomatoes, chopped
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 tablespoons of red wine vinegar
1 heaped tablespoon granulated sugar
1 teaspoon of salt
cayenne pepper - to taste, as hot as you like, I tend to use about half a teaspoon - medium spicy!

In a large pan, fry the onion in the oil until softened. Add all the other ingredients, stir well and cook uncovered on a medium-high heat for about 30 - 45mins, until the mixture looks fairly thick. Stir regularly throughout. Ladle into jars (one large or 2 smaller). Leave until cold then seal.

I'm just off to do this now, gonna chuck a couple of chilli's in as i seem to have a few of those too :-)

Why is it, whenever I google anything to do with cooking, it ALWAYS leads me to MSE?! :j