Massive glut of tomatoes!

**Leeds_lad** · 11-10-2011, 10:22 PM

oh and about half this many have been given to nature, birds, animals whatever wants them due to rotting, falling off and general getting squished due to me not giving them love for that really hot week we had

**chris** · 12-10-2011, 06:41 AM

Bake in an oven (200C odd) with oil/garlic/seasoning until they start to blacken, then cool a bit and pass through a sieve.. you can then reduce down a bit if you like... or if you don't mind bits of just just blend then.

Or, easier, just boil them in a pan - instant tommy sauce for pasta, etc... or as above reduce down for passata.

Doing the above will have saved me a lot of money this year

They look great too!

**chris** · 12-10-2011, 06:41 AM

(oh, and then freeze obviously

)

**zazen999** · 12-10-2011, 06:43 AM

I cook them down and pass them through a sieve, reduce to a paste and then freeze in ice cube trays and then they go into a bag in the freezer. You only need 2 or 3 ice cube bags to add tomato-ey flavour to pasta - and they should last a fair while.

**Bren In Pots** · 12-10-2011, 09:05 AM

After my toms have been in the oven I press them through my potato ricer I find it easier than using the sieve. and I'd already got one in the cupboard.

Potato Ricer Recipes, Reviews and Price Comparison

**buzzingtalk** · 12-10-2011, 09:46 AM

I roast mine in the oven, chopped into even bits, with olive oil, garlic, salt & pepper until they start to almost caramelise. Then just stick all of it in a pan (no sieve - but i don't mind bits!), and simmer with some sundried tom paste, chopped onion, veg and fresh basil. Makes a delicious, and easy pasta sauce - stick em on to roast when you get home, then it will only take you the time to cook the pasta to prepare the sauce once it's out of the oven

also freezes well, i like the ice cube idea - i chop garlic, onion, chillis etc and freeze like that but might have to do toms too

**perkin** · 12-10-2011, 11:44 AM

Wowzers, that's a great haul! Been freezing mine too - I pour boiling water over them first to remove the skins, then simmer down and sieve to remove tough bits and seeds. All I need is a back garden cow so I can make my own mascarpone and I'll be self sufficient in my favourite pasta sauce!

**justgimmeethefaxmaam** · 17-10-2011, 09:14 AM

This came from my 85year old father in law and it works...

Excellent if you are stuck for time.
Just rinse the toms and dry on kitchen towel.
Freeze them whole as they are or if short of space clonk the bag to squash them.
I freeze about 1lb at a time which is enough for a 2 person recipe.
When it comes to cooking just cook from frozen, the skins come off easily or can be mixed in.
My father in law slices the whole ones when still frozen & fries them for his breakfast

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Massive glut of tomatoes!

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