TOOOOO Many Tomatoes, Help Please

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TOOOOO Many Tomatoes, Help Please

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Tish_P

You can halve them, salt them and make "sun dried tomatoes" over a long time in a very cool oven. They keep for a while and make amazing sauces, sandwich fillings, risotto ingredients, pizza toppings etc!

Edited to add: Like this: http://chocolateandzucchini.com/archives/2004/05/slow-roasted_tomatoes.php

jenster

debbym wrote: »

Cooks United has over 800 recipes for fresh tomatoes ...

great site ty deb

quintwins

i made pasta sauce today, i used mushrooms (i had frozen) carrots (i had frozen) onions (i had frozen) peppers (i had frozen) about 12 tomatoes, 2 tins of plum tomatoes, some garlic salt, value dried herbs and pepper, we just had it for dinner it was very nice, i just reduced it all down in abit of water til soft, added tinned tomatoes for 5mins pureed and simmers for 20mins.


btw thereason for all the frozen veg is it was reduced or on offer, my 4 dinners (for 5 people) worth of pasta sauce cost less than £1.

Baldybear

Have been successful this year in growing tomatoes, or should I say my Uncle gifted me a few plants and I have managed to keep them alive :rotfl:

So now have a glut of tomatoes. I dont eat them but OH does, but not in large quantities. So after some ideas

Got salad for dinner and going to do a mince thing with tomatoes in it but then thats it.

Can we freeze them at all? OH likes chopped tomatoes to add to mince and the like, we have a pack of these that are frozen that came from supermarket, wonder if we can do the same to ours??

Any suggestions are most welcome Thank You

Grimbal

(green) tomato chutney !

I've used this recipe with both green & red tomoatoes - it's really easy & very very tasty. Great with strong cheese and crackers


ETA :what I've also done in the past is slow roast off tomatoes with garlic & olive oil then freeze. Makes a lovely fresh-tasting tomato sauce when you combine with kalamata olives & feta. Yum!

valk_scot

I freeze them whole if they're small, in halves or quarters if they're large. When I'm cooking tomato based sauce or stew I just drop them in straight from the freezer.

I don't mind the skins though, you might. If so then skin them in the usual way, chop them up and freeze in portion sizes.

Polmop

hubby made tomato soup with ours yesterday got the recipe off google.
It was really tasty

Butterfly_Brain

I would make a pasta sauce or soup then freeze instead of freezing them whole

krlyr

I recently got given some, followed the instructions here
http://www.pickyourown.org/canning_tomatosauce.htm

Have to say, watching a giant saucepan of tomatoes get reduced to half a takeaway tub of tomato sauce was a bit disheartening! But free is free.. (minus electricity costs, anyway)