tomato relish/chutney recipes???

the_other_mce

Hi everyone - wondering if anyone can help me. I have some slightly over-ripe tomatoes (on the vine type) that I need to use. I was going to make home made sun dried ( actually oven dried) tomatoes with them but I thought it would cost a fortune - the 'recipe' I have said 6-12 HOURS in the oven :shocked: :shocked:-SO I have decided to make a tomato relish/chutney type thing ( I've told the family so I can't just bin the tomatoes and back out now!). I have skinned the tomatoes, chopped some onion and I have some white vinegar plus bits and pieces (herbs etc in the cupboard). Does any one have any tried and tested recipes that I could use because I'm a bit stuck now ???!!! PLEASE?

champys

In summer, when the tomatoes from the garden come in thick & fast, I find the quickest way to preserve them is to halve them, put them on a baking sheet, sprinkle with salt, pepper, chopped garlic and olive oil and roast in oven for 45 mins. After that, I put them through a sieve to get the skins out and freeze the remaining puree to use on pizza's, for pasta sauce, tomato soup etc. Once the glut gets really bad I make ketchup. But that is only worth doing if you have at least 3 kilo of them sitting around.
You could chop them up for a salsa-type thing, but for tomato chutney you also need quite a big quantity. In practice I tend to use them in a 'general' chutney together with plums, apples, courgettes, onions etc.

the_other_mce

champys wrote: »

In summer, when the tomatoes from the garden come in thick & fast, I find the quickest way to preserve them is to halve them, put them on a baking sheet, sprinkle with salt, pepper, chopped garlic and olive oil and roast in oven for 45 mins. After that, I put them through a sieve to get the skins out and freeze the remaining puree to use on pizza's, for pasta sauce, tomato soup etc. Once the glut gets really bad I make ketchup. But that is only worth doing if you have at least 3 kilo of them sitting around.
You could chop them up for a salsa-type thing, but for tomato chutney you also need quite a big quantity. In practice I tend to use them in a 'general' chutney together with plums, apples, courgettes, onions etc.

Thank you so much - that is an excellent idea. Mine are in the oven now ( I'm going to blitz them with the blender because I had already skinned them). I'm sure I'll have 100 uses for the puree (maybe not chutney but more useful)- I promised myself that would try not to waste any food this year! - thanks again!!