TOOOOO Many Tomatoes, Help Please

Fairenuff

I have 10kgs of tomatoes now what to do with them!!!!
My thoughts are tomato sauce for pasta and pizza bases,soup any other suggestions and recipes would be very much appreciated.
Thanks

DawnW

Yes, it is a good year for tomatoes isn't it

I currently have 3 huge bowls waiting to be dealt with, and have already done about the same amount. What I do is to put the tomatoes minus the stalks into a roasting tray with a few cloves of garlic (no need to peel), salt and pepper and drizzle with olive oil, then roast them till collapsed and soft. They should be nice and ripe when you do this so leave a few more days if very firm. I do this while something else is cooking in the oven. The lower shelf is fine.

When all done, I put the whole lot through the mouli - If you haven't got one of these (they aren't expensive and handy for lots of things though) you would need to rub through a sieve as you don't want the skins and pips in the puree.

The puree is fine as it is for pizzas and pasta, or you can add it to other dishes such as bolognese or a casserole, and add stock for soup (plus other veg if you want to). Freeze in small containers as it is quite concentrated and you wouldn't want a huge frozen lump of it to have to deal with :eek:

Anne_Marie_2

Roast tomatoes in pan with a drizzle of oil, garlic, oregano/basil or herb of your choice for about 30 mins. Either freeze as they are in bags or containers, or blitz with a food processor and freeze in portions. You can add chunks of onion and or red peppers if you like when roasting.

Great for making your own sauce for anything such as pizza, spag bol, anything that needs a tomato base really.

andygb

I wish that I had planted toms this year instead of experimenting with courgettes.
I love nothing better for breakfast, than homemade ciabatta seared with olive oil with tomatoes and garlic.

JIL

I had a load of tomatoes a few years ago and made a load of tomato sauce using the hfw recipe. I then froze in portions it was really good for using in sauces such as bolognaise or mixed with marscapone or made into soup. I also made some chutneys.

sweetilemon

Salsa? Curry sauce?

calicocat

Tomato basil and cream soup....and freeze for the winter.
Minestrone , gaspachio has toms in I think.
Chutney.
Caramelised onion and tom jam/sauce.
Sun dry them and put in oil?.

[Deleted User]

I freeze the tomatoes whole and when I make a sauce or soup I take them out of the freezer and pour over boiling water in a bowl, leave them for a couple of minutes and the skins just slip off in your hands. Then I've tomatoes to make things with and prefer the taste rather than make sauces and freeze them.