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too many tomatoes - what can i do with them?

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  • too many tomatoes - what can i do with them?

    Hello all,
    I have loads of tomatoes and dont know how to keep them.
    So far i have made tomato soup (and frozen some!) we have also made some salsa - which was good but didnt keep for long. what else can we do with them? Also, how do you make sun-dried tomatoes - i have a feeling if i tried it they would go mouldy!
    thanks x
    Gone veg crazy!

  • #2
    My all time favourite is to roast them (with herbs, garlic, peppers etc) then blitz them down so you have a really lovely concentrated tomato paste. Freeze it in portions, (doesn't take up too much space) then use it for anything you want! Lovely in spag bols etc, or mix with some stock for a smashing soup.
    Life is too short for drama & petty things!
    So laugh insanely, love truly and forgive quickly!

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    • #3
      Couple of HFW recipes:

      Tomato ketchup

      Roast tomato puree
      Last edited by smallblueplanet; 12-09-2010, 07:15 PM.
      To see a world in a grain of sand
      And a heaven in a wild flower

      Comment


      • #4
        I've made about half a dozen jars of tomato and chilli dipping sauce, do it every year and it's OH's joint favourite preserve type thing (he also loves strawberry jam but not with the tomato and chilli)

        Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

        Which one are you and is it how you want to be?

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        • #5
          have you got a recipe for that alison? please.

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          • #6
            Originally posted by lisab View Post
            Hello all,
            I have loads of tomatoes and dont know how to keep them.
            So far i have made tomato soup (and frozen some!) we have also made some salsa - which was good but didnt keep for long. what else can we do with them? Also, how do you make sun-dried tomatoes - i have a feeling if i tried it they would go mouldy!
            thanks x
            We make Passata, tomato chutney, batches of green bean and tomato (we use runner bean glut). We made sun dried tomatoes by quartering and then placing on baking trays in the oven for hours on a low temperature with the oven door slighty open, then store in jars with olive oil with a few slivers of garlic, etc.

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            • #7
              My favorite thing to do with excess tomatoes is to slow roast on a really low temperate (drizzled with good olive oil and sprinkled with salt and pepper), then I cook chicken and fettuccine, mix them up with pesto and the roasted tomatoes. Top with lots of Parmesan cheese. Heavenly.
              http://www.twitter.com/sbeneli

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              • #8
                We've had very little sun but here I am sitting munching my own sun dried tomatoes!

                Drier is buzzing away merrily in the garage (it's a noisy git) and I keep popping down and relieving it of the nice chewy ones.

                Because the olive oil and sea salt make a heck of a mess of the drier I've left them out this year. Toms taste fine to me!

                Tried an experiment and put all but the beefsteak toms in whole. As they start drying the three tiers come together.

                Must go and check to see if any more are ready.........TTFN!
                My Majesty made for him a garden anew in order
                to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

                Diversify & prosper


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                • #9
                  Originally posted by taff View Post
                  have you got a recipe for that alison? please.
                  Lent the book to my friend the other day but will post when she hands it back in the next few days. Basically it involves tomatoes, vinegar, chillies, onion seeds and sugar but can't remember the proportions.

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

                  Comment


                  • #10
                    Sweet Chilli Sauce (borrowed from Galloping Gourmets)

                    1 kg of peeled chopped de-seeded tomatoes - brilliant if you have a glut, as we have!
                    A head of garlic - from the garden of course
                    8 large red chillies - ours were 'hot cayenne'
                    About two table spoons of grated fresh ginger
                    4 Tbs of Nam Pla (Thai fish sauce - available in most supermarkets)
                    600g sugar
                    200ml or vinegar (I used red wine vinegar for this but apparently any works)

                    First put your tomatoes in a blender (after peeling, deseeding and rough chopping)

                    Then take a sharp knife and peel your ginger. It should be juicy and moist not hard and woody.

                    Grate or finely chop the ginger

                    Take the garlic and peel all the cloves. Put the garlic and ginger in the blender

                    Chop up the chillies, seeds and all, leaving the stalks - make sure you wear gloves for this!

                    Add all this to the tomatoes and blitz to a puree in a processor -
                    Add the 4 tablespoons of fish sauce

                    Then add all this mixture into a big pan

                    Then add 600g of sugar and 200ml red wine vinegar

                    Stir well and bring to a boil

                    Lower to a simmer. A small froth or scum will form - skim this off and discard

                    Maintain the simmer stirring occasionally for 30 minutes. After 30 minutes put 6 half pint jars in the oven to warm for another 15 minutes - keep stirring and skimming the sauce

                    When the sauce has thickened and reduced, pour into the jars; seal and label.
                    This sauce is hotter than the commercial stuff so adjust to your taste. Leave for a month to mature - be ready for Christmas in plenty of time and will keep for at least six months.
                    Blessings
                    Suzanne (aka Mrs Dobby)

                    'Garden naked - get some colour in your cheeks'!

                    The Dobby's Pumpkin Patch - an Allotment & Beekeeping blogspot!
                    Last updated 16th April - Video intro to our very messy allotment!
                    Dobby's Dog's - a Doggy Blog of pics n posts - RIP Bella gone but never forgotten xx
                    On Dark Ravens Wing - a pagan blog of musings and experiences

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                    • #11
                      Thanks Alison

                      Suzanne, I've had the page open with all the recipes on there all day yesterday, I kept flitting between them to choose one to do I have enough tomatoes to make two lots of everything so i was going to try two different types

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                      • #12
                        Snadger - a home drier for tomatoes - I've got to have one! Are they readily available or am I being a bit thick!

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                        • #13
                          Taff, I just made a 2 litre batch of the sweet chilli sauce, my gods, tis gorgeous!! I didnt have the Nam Pla sauce, so I left it out and added a bit of balsamic vinegar to the mix, seemed to work fine!

                          I also made 2 1/2 litres of ketchup and a gallon and a half of pasta sauce!

                          And for an encore Im making a gallon of the roast tomato soup now!

                          Feeling like a domestic goddess atm! Lol!
                          Last edited by Mrs Dobby; 14-09-2010, 08:20 PM.
                          Blessings
                          Suzanne (aka Mrs Dobby)

                          'Garden naked - get some colour in your cheeks'!

                          The Dobby's Pumpkin Patch - an Allotment & Beekeeping blogspot!
                          Last updated 16th April - Video intro to our very messy allotment!
                          Dobby's Dog's - a Doggy Blog of pics n posts - RIP Bella gone but never forgotten xx
                          On Dark Ravens Wing - a pagan blog of musings and experiences

                          Comment


                          • #14
                            Originally posted by Mrs Dobby View Post
                            Taff, I just made a 2 litre batch of the sweet chilli sauce, my gods, tis gorgeous!! I didnt have the Nam Pla sauce, so I left it out and added a bit of balsamic vinegar to the mix, seemed to work fine!

                            I also made 2 1/2 litres of ketchup and a gallon and a half of pasta sauce!

                            And for an encore Im making a gallon of the roast tomato soup now!

                            Feeling like a domestic goddess atm! Lol!
                            Oh MrsD might try the sweet chilli sauce w/ balsamic vinegar (as a veggie).

                            What's your ketchup recipe - just made some & not 100% convinced by the recipe...
                            To see a world in a grain of sand
                            And a heaven in a wild flower

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                            • #15
                              hee hee!!!
                              I am coming up behind you at speed.
                              Made the piccalilli recipe form the waitrose page [going to try the cottage smallholder one next week], should have made double, only got 3 big jars out of it.
                              Scaled up the above recipe 2 1/2 times, got 11 little jars, no idea what that equates to...didn't have nam pla either so used dark soy...don't think it's hot enough either, so I'll make the next one with more chillies
                              Making passata tomorrow with black tomatoes to see if there's any difference between them and the normal ones.
                              We certainly are domestic, and it's something I never thought I'd be doing, but it's such a shame to waste anything that's grown isn't it?

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