TOOOOO Many Tomatoes, Help Please

recovering_spendaholic

You don't even have to skin them - I just cook mine down a bit in a wide dry frying pan with a little celery salt and pepper and then freeze them in tupperware type containers (don't use aluminum foil ones). If you don't cook them down they will go a bit watery when you defrost them.

demented_2

Hi i hope that i'm not posting in the wrong place although it is to do with
Tomato's. We have got some tomato's growing in growbags.. The trouble is
the growbags don't seem large enough. OH has added some soil on top of the bag but this dosn't seem to help. There are plenty of small tomatoes coming along but the plants themselves seem unhappy. Do you think that if we dug some large holes in the allotment where the tomato plants are, we could transplant the tomato plants after carefully taking them out of the small thin growbag? we do water them everyday. Just thought that i would ask you knowledgable lot.

Pink.

Hi MIRRY,

We have another thread on this subject, so I have merged yours with it as it helps other Old Style readers to find all the suggestions together. As always, you'll need to read from the beginning to see all the replies.

There are also some good links on this TOOOOO Many Tomatoes

Pink

Boatie_Bird

I thought I'd share this recipe with you as I made it at the weekend and it was lovely.
I'd been given loads of tomatoes from a friend's garden and they were all ripe at the same time. Came across this recipe in a magazine.

SLOW ROASTED TOMATOES

1kg toms
olive oil
sugar (1 tbsp)
zest of a lemon
garlic (couple of cloves thinly sliced)
fresh rosemary or thyme

Pre-heat oven to gas mark 1/2 (not sure of electric oven temps but very, very low oven).

Line a shallow baking tray with greaseproof paper.

Cut toms in half and place cut side up on the baking tray, sprinkle over the sugar and lemon zest. Place a couple of slivers of garlic on each half along with the rosemary or thyme. Drizzle with olive oil and roast in the oven for 3 hours or so.

Keeps for up to a week in a covered container in the fridge.

I did this with some cherry toms and they went sweet and almost toffee like - delicious.

Linda32

That sounds lovely, thanks

susiesaver

Thank you Boatie-Bird. We have bucket loads of tomatoes and that sounds absolutely delicious.

Sue

*flutterby*

Needs to be low fat and low GI... They are not great tasting or looking so although I will use some for salads etc I need to cook something with the rest of them, prefably not a sauce or soup... Is there anything else?

Thanks is advance

mikeywills

If you are unsure, and there are only so many salads you can eat. Just chop them up and freeze them, you can use them in casseroles sauces, anything other than a salad when defrosted.

Ps having had a look, my favourite seems to be a bloody mary!!

Pink.

Hi flutterby,

There are some nice ideas on these older threads:

What to do with lots of tomatoes

TOOOOO Many Tomatoes, Help Please


Pink

npsmama

Slice them.
Coat them with olive oil.
Dry them on a baking sheet in the oven on lowest temperature.

When leathery, place in a jar. Cover with olive oil and herbs.

Tada! 'Sun-dried' tomatoes!