TOOOOO Many Tomatoes, Help Please

bupster

The version I do is easier, think I nicked it from Delia or someone years ago. Similar to Gimbal's, reading through. Get a clean roasting tin, bung your tomatoes in it, salt and pepper them, and stick some bay leaves in there too. Splosh of olive oil. Roast. Then grab a potato masher and squoosh it all together. Either pick out the skins or strain through a colander. Boom, a big pot of basic tomato gloop.

You can use your gloop as the basis of loads of things. I stir it in as it is for pasta bakes, or sometimes add a little bit of chilli and/or garlic and/or basil to make a pasta sauce for spaghetti, maybe some olives. It can be used in bolognaise, or chilli con carne, or for baking chicken breasts or fish in. Sometimes I'll use a few cups in the slow cooker with some cheap chicken legs and assorted veg for a casserole of the Gods. Lovely

Baldybear

Thank you for replying, some great ideas, will be busy later

zippychick

iv merged this with our tomato glut thread

Zip

wifefaefife

Hi,

I have 1KG of fresh tomatoes and I need to do something with them tonight. Do you have any ideas?

I do have sugar, white vinegar, brown vinegar, white wine vinegar, various herbs and spices and also jars.

I just need some quick and easy recipie ideas

Thanks WFF.

poppy-glos

Nigellas moon blush tomatoes, lay on tray cut in half, cut side uppermost. Sprinkle with little salt, sugar, thyme and oil. Heat oven to high, then put in tomatoes and turn off oven. Leave in overnight. Lovely as antipasti with bread, in pasta sauces, or tarts.

wifefaefife

That sounds lovely (and easy) thank you.

skivenov

Tomato soup? Can have it reheated tommorrow if you want then. You'll need a couple of stock cubes and a blender.

http://www.bbcgoodfood.com/recipes/2075/tomato-soup

Pink.

I would also recommend tomato soup. This is my recipe:

Ingredients:

tomatoes, potato, chicken stock, onion, garlic, basil

Method:

Chop tomatoes in half , add slices of garlic, drizzle with olive oil and roast at a high temp in the oven. No need to remove skins.

Once beginning to brown at the edges the tomatoes and garlic are ready.

Sweat potato and onion in a little oil over a low heat until beginning to soften.

Add oven roasted tomatoes, garlic, stock, teaspoon of sugar and some basil. Simmer gently until all the veg are cooked.

Whizz with a stick blender until smooth.

Serve with a swirl of cream and some crusty or herb bread.

Pics of how I do it are here

This thread has lot more ideas:

TOOOOO Many Tomatoes, Help Please

I'll add your thread to that one later to keep the suggestions together.

Pink

*zippy*

I made this last Christmas for gifts and it was very nice, I left out the aubergine, it did take longer than stated though

http://www.bbcgoodfood.com/recipes/1158/mary-berrys-christmas-chutney

primaryteacher

My online order from Te$co arrived last night and for the first time I slipped up with quantities! I thought I had ordered a bag of five vine tomatoes... when in fact I had ordered five bags of tomatoes!!! :eek: Anybody have any ideas of what to do with 25 quite large vine tomatoes? Obviously a tomato sauce, but that seems such a waste and I don't have time at the mo for chutney making!