sudden glut of toms........help!!!

**HeyWayne** · 22-09-2009, 06:49 PM

Courgette chutney - do a search for the recipe on here. That'll get rid of some.

You could make passata and freeze it.

**piskieinboots** · 22-09-2009, 06:50 PM

oven (sun) dried toms using your cherry toms will be lovely - I made several jars and it is being consumed at a very fast rate.

**Nicos** · 22-09-2009, 07:00 PM

Freeze..go for it!!...mine are both 1/4 full with toms!
Borrow/loan/buy another freezer if you can

**janeyo** · 22-09-2009, 07:03 PM

soup!
quarter the toms, simmer with some olive oil, garlic and basil in a large pot for about 25 mins. Season with salt pepper and I put a teaspoon of sugar in too. Blitz then put through sieve to get rid of all bits.
YUM YUM!

**Flummery** · 22-09-2009, 07:08 PM

I often idly wonder what's the toxic amount.

**Jardiniere** · 22-09-2009, 07:16 PM

i had to buy another freezer this year and its full of tomatoes and courgettes and things made from tomatoes and courgettes including soups, passatas, ratatouilles etc etc etc ...i've frozen whole toms for the first time this year also.....

**Nicos** · 22-09-2009, 07:21 PM

Originally posted by Jardiniere View Post

i had to buy another freezer this year and its full of tomatoes and courgettes and things made from tomatoes and courgettes including soups, passatas, ratatouilles etc etc etc ...i've frozen whole toms for the first time this year also.....

Oh bliss.. have a huge freezer in the UK ready for export...having to cope with friends and neighbours freezers for now ( and our own ...boy fingers crossed we don't have a power cut!!

)

**T8Ter** · 22-09-2009, 07:28 PM

If you have chillies as well I can highly recommend Two Sheds Chilli and Tomato chutney recipe as per this thread.
http://www.growfruitandveg.co.uk/gra...ipe_23199.html

**Alison** · 22-09-2009, 07:57 PM

I've bottled a load of passata as in the River Cottage preserve book as I was running out of freezer space. And will be making some tomato and chilli dipping sauce in the next few days (been saying this for a while so really must do it soon!)

**veggielover** · 22-09-2009, 08:50 PM

Passata = sauce for bolognaise????? anyone happen to have receipe?

**Alison** · 22-09-2009, 09:22 PM

The River Cottage one I've used was as follows:

Cut 2kg of tomatoes in half and place, cut side up, in a single layer on a large roasting pan. Scatter on 200g of thinly sliced shallots (although I used onions) and 3-4 garlic cloves, thinly sliced, few sprigs of rosemary, thyme, basil or oregano sprigs, salt, pepper, 1 tsp sugar and 50ml of oil. Roast for 1 hours at Gas 4 until well softened. Remove from oven and rub through a nylon sieve or puree with a passat machine or mouli. I then put mine in steralised jars and bottled using the water bath method for keeping in the cupboard but you could also freeze.

**Farmer_Gyles** · 22-09-2009, 10:47 PM

i made a lasagne tonight, first time in about 2 years - used a saucepan of chopped fresh tomatoes - went down a treat!

got loads more to use still ..........

**ohbeary** · 25-09-2009, 01:07 AM

Originally posted by veggielover View Post

Passata = sauce for bolognaise????? anyone happen to have receipe?

Passata, place toms in baking tray with as much garlic as you like or dare!! a little thyme and bay leaf, season lightly, roast until mushy, blitz briefly, push through sieve, bring back to a boil and pour into hot sterilized jars/bottles.

Bolognase!, onion, carrot, cellery fine diced, sweat without colour til soft, add minced beef, cook til colour changes, stirring to break lumps, add a glass of red wine simmer til dry, add glass of milk, simmer til dry stirring!, add chopped toms and puree, as much crushed garlic as you prefer, a bay leaf or so, a litttle fresh thyme and fresh oregano,, add beef stock if needed, cook out at least 3 hours, 4 if your Momma was from Bologna!! or more!!, the Venitian Chefs cook out for 8 hours or more!!!, very intense flavour, only a little sauce is needed on a big plate of spaghetti!, wonderful

, the wine to use woud be Chianti Rosso, Barolo if you are wealthy, never any french wine!, Chilean is OK or Argentinian

, some others I can't be bothered to mention, as long as it has a deep spicy grape flavour, not too much berry!!, we don't want fruity do we!!, Elderberry is quite good for this, as long as it has aged!!.

**tamsin** · 25-09-2009, 03:14 AM

Originally posted by piskieinboots View Post

oven (sun) dried toms using your cherry toms will be lovely - I made several jars and it is being consumed at a very fast rate.

Do you just put them in the oven on low for that? We've got loads of cherry toms, already had soup and still got lots left!

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sudden glut of toms........help!!!

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