best ever tomato recipes please (not chutney)

**Phreddy** · 18-08-2008, 09:17 AM

I fry mine but more ambitious Tomato and Citrus Marmalade. I will get the recipe if you want it. We made it with Grapefruit and lemon, really bitter, but sweet. Excellent on toast.

**Snadger** · 18-08-2008, 06:18 PM

I too have a tomato glut. Two carrier bags full at the mo and still counting!

I've got the plum tomatoes split in half and drying slowly in a low oven with the door open but need ideas for the rest............quick!

**lynda66** · 18-08-2008, 06:32 PM

tomato soup

i usually make a massive pan full, then freeze it in portion sizes, so it makes lots

3-4lb tomatoes
2lb carrots
4 large onions
4 large potatoes
2 tubes tomato puree
mixed herbs
4 oxo cubes.

alter quantities to taste if you prefer. (but this is how we like it)

liquidise everything, chuck it in a pan bring to the boil and simmer for about an hour

it's yum...... and if you add mince, garlic and mushrooms, it makes a quick bolognaise sauce ...... which can also be frozen

and if you add kidney beans and chilli to that, you get a chilli ...... and guess what ..... that can be frozen too.

**Snadger** · 18-08-2008, 06:51 PM

Originally posted by lynda66 View Post

tomato soup

i usually make a massive pan full, then freeze it in portion sizes, so it makes lots

3-4lb tomatoes
2lb carrots
4 large onions
4 large potatoes
2 tubes tomato puree
mixed herbs
4 oxo cubes.

alter quantities to taste if you prefer. (but this is how we like it)

liquidise everything, chuck it in a pan bring to the boil and simmer for about an hour

it's yum...... and if you add mince and mushrooms, it makes a quick bolognaise sauce,

OK completely dopey question............... but here goes.....do you do the dipping toms in boiling water to remove skins before using them?

**lynda66** · 18-08-2008, 06:59 PM

can you be bothered? .... cos i can't lol ....... i just top and tail the carrots, peel the onions, chop everything in half and shove it in the liquidiser ...... I'm a very lazy cook lol ( a bit of skin makes a thicker soup)

**Snadger** · 18-08-2008, 07:46 PM

I found this very complicated recipe on the net.........just waitng of marties to cool then.................zzzzzzzzzzzzzzzzzup!

Easy Tomato Soup

Basic ingredients

tomatoes,
cider vinegar or wine vinegar

Optional ingredients

garlic - makes it very tasty indeed!
onions - chop fine and sweat in a tablespoonful of oil for five minutes before adding the tomatoes.
olive oil or butter - good if you are using garlic or onions and produces a richer soup.
tarragon and basil both go well - add a chopped handful of either at the start.

Method

Take a kilo of ripe tomatoes.
Pierce the skins so that the juice will run out easily as they heat up.
Add two tablespoonfuls of cider vinegar.
Add salt and ground pepper if you like.

Heat the pan gently for five minutes or so. Let the contents cool and then liquidize everything. That's it! Notes: Don't remove the skins as this is where a lot of the flavour is. If you have a reasonable food processor the skins should not trouble most people.
You can also carry on reducing this preparation until it is thick and creamy and use it as a stock or sauce.

It can also be frozen once it has cooled.
You can serve it as soup with a swirl of fresh cream. Fresh toasted croutons are very good too.

I won't need much as I'm full up with 'tasting' the dried jobbies in the oven, purely to make sure they're just right you'll understand......yum!

**lynda66** · 18-08-2008, 08:25 PM

ahhhhh but mine was designed for a child that wouldn't eat tomatoes onions or carrots ... makes up some of the 5 a day

**amandaandherveg** · 18-08-2008, 08:32 PM

Snadger, how long did your 'jobbies' take to dry in the oven?

**Snadger** · 18-08-2008, 08:52 PM

Originally posted by amandaandherveg View Post

Snadger, how long did your 'jobbies' take to dry in the oven?

Ahhh now there lies a question!

Late last night I halved the toms, put them on a baking tray, sprinkled with olive oil and sea salt and bunged them in the oven with the door slightly ajar.
I asked the missus how to put it on the lowest setting and she did it for me........it seemed a bit warm so I knocked it down one.

Went to bed......got up in the morning and the toms were as I'd left them!

I'd put it on a setting so the fan was going but the oven wasn't!

Anyway moves it back to where the missus said it should be origionally and left for the allotment. Rings home at 2.00pm and says "Can you knock the oven off luv?" I've already done it ses she!
Arrives home at 5pm to find toms in a bowl.......some were ok but some needed a bit more. Chopped some more up and put them in with them! Still in oven now and I keep checking and taking the ones that are ready out.

In a nutshell, overnight on a low heat will see the majority done!

Well you didn't expect a quick precise answer did you! I bet you wished you'd never asked now don't you!

**amandaandherveg** · 18-08-2008, 09:13 PM

Geez, I'll be sticking to my chutneys then.

**Dipzy** · 18-08-2008, 10:08 PM

I love doing tomatoes with choritz sausage.

Pack of sliced choritz from the supermarket
Lots of halfed/quartered tomatoes depending on the size.
Good slug or more of olive oil,
Any left over / bottom of the jar of tomatoe based pasta sauce
Bit of garlic and seasoning to taste
Sliced pepper, courgette for extra veggie content

Roast in the over around gas 6 for me for 30 mins.
Mix with pasta and serve with ciabatta bread to mop up the sauce.

Yummy in my tummy, had it for lunch today.

**lynda66** · 18-08-2008, 10:22 PM

Originally posted by Dipzy View Post

Good slug or more of olive oil,

remind me to go to specsavers ..... i read that 3 times thinking, yuck i'm not eating slugs ..... before i realised what it actually said

**Snadger** · 19-08-2008, 06:04 AM

Originally posted by Snadger View Post

I found this very complicated recipe on the net.........just waitng of marties to cool then.................zzzzzzzzzzzzzzzzzup!

Easy Tomato Soup

Basic ingredients

tomatoes,
cider vinegar or wine vinegar

Optional ingredients

garlic - makes it very tasty indeed!
onions - chop fine and sweat in a tablespoonful of oil for five minutes before adding the tomatoes.
olive oil or butter - good if you are using garlic or onions and produces a richer soup.
tarragon and basil both go well - add a chopped handful of either at the start.

Method

Take a kilo of ripe tomatoes.
Pierce the skins so that the juice will run out easily as they heat up.
Add two tablespoonfuls of cider vinegar.
Add salt and ground pepper if you like.

Heat the pan gently for five minutes or so. Let the contents cool and then liquidize everything. That's it! Notes: Don't remove the skins as this is where a lot of the flavour is. If you have a reasonable food processor the skins should not trouble most people.
You can also carry on reducing this preparation until it is thick and creamy and use it as a stock or sauce.

It can also be frozen once it has cooled.
You can serve it as soup with a swirl of fresh cream. Fresh toasted croutons are very good too.

I won't need much as I'm full up with 'tasting' the dried jobbies in the oven, purely to make sure they're just right you'll understand......yum!

Mmmmm not impressed!

di · 19-08-2008, 09:41 AM

I made loads of batches of tomato sauce last year for the freezer~still got a couple of bags left!
Lightly fry a chopped onion~add crushed garlic & chopped toms.Cook till "pulpy".Allow to cool~then put in freezer bags &freeze!
I don't add anything other than onion/garlic so it can be adapted & flavoured for relevant meal.

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best ever tomato recipes please (not chutney)

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