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What to do with spare tomatoes

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  • #1

    What to do with spare tomatoes

    AN idea has struck me,as peeps often ask,what to do with spare produce,so wondered if it helpful to start 1 on tomatoes,if the ideas are all in 1 place should be good,and easy to locate,for everyone who needs the info,for instance i would like to know how to do them in jars,sometimes it is not easy for some to understand how to go about these things,what do you think,i will start with

    Freezing toms

    select good ones,wash let dry on a towel,lay cling film on top of a tray,baking sheet ext,cut toms in half,lay face down and open freeze before,bagging and label,
    they have many uses.
    sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these
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  • #2
    Good thread LD

    Roasted toms

    Quarter place on tray add garlic and any herbs I like basil or oregano, lastly drizzle olive oil over them. Roast in oven for around 30 mins.
    Nice to use in bols, stews or just on toast.
    Location....East Midlands.

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    • #3
      I like to make passata
      https://www.growfruitandveg.co.uk/gr...ml#post1480404

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      • #4
        Originally posted by Bren In Pots View Post
        Good thread LD

        Roasted toms

        Quarter place on tray add garlic and any herbs I like basil or oregano, lastly drizzle olive oil over them. Roast in oven for around 30 mins.
        Nice to use in bols, stews or just on toast.
        I do these as well, then portion up and freeze. My favourite is to chuck a few in from the freezer when I am frying bacon for a sandwich
        V.P.
        The thing I grow best are very large slugs!

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        • #5
          I have tried peeling and canning in water with some herbs and garlic. Just you have to add a bit if salt and citric acid according to the sources I found. Now I peel and just bag up in 400gm packages (a tins worth) and chuck in the freezer.

          Cherry types are dehydrated, some are frozen as is for cooking, some are then jarred with garlic in olive oil. I can't be bothered with peeling those!
          V.P.
          The thing I grow best are very large slugs!

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          • #6
            I like to make soup.
            Tomato and red pepper is my favourite
            Just drop tomatoes in boiling water for a minute or two and the skins will peel off.

            And when your back stops aching,
            And your hands begin to harden.
            You will find yourself a partner,
            In the glory of the garden.

            Rudyard Kipling.sigpic

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            • #7
              P
              Originally posted by bramble View Post
              I like to make soup.
              Tomato and red pepper is my favourite
              Just drop tomatoes in boiling water for a minute or two and the skins will peel off.
              With a little bit of basil - hmmmmmmmmm

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              • #8
                1/2 them then slow roast in the oven with a bit of balsamic vinegar, salt and pepper and herb(s) of choice. Then pop in the fridge, delicious on a salad, in sandwiches or just as a general snack particularly moreish with a nice bottle of wine

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                • #9
                  Originally posted by Vegi potager View Post
                  I do these as well, then portion up and freeze. My favourite is to chuck a few in from the freezer when I am frying bacon for a sandwich
                  I freeze some in shallow trays then bag its easy to break some of for my bacon sarrnie
                  Location....East Midlands.

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                  • #10
                    ^^As above but then put the roasting tin in the freezer to freeze flat and once frozen put into bags for Winter use.

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                    • #11
                      too late for bacon sarnie tonight, maybe for breakfast???

                      I also make my own ketchup, tastes a bit more like fruity sauce from the ginger etc I add in. also fun if you use single coloured tomatoes to get different coloured sauces...
                      V.P.
                      The thing I grow best are very large slugs!

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                      • #12
                        We make tomato sauce.

                        All the split skin ones, ones that have gone soft or are otherwise disapproved of by SWMBO (I don't eat raw timatoes) are frozen

                        (the green bit at the top removed) , and then when we have enough tomatoes and time, skinned (easy to do when frozen), and shoved in the slow cooker (with the lid propped open) for a couple of hours.

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                        • #13
                          I make passata too - put quartered unpeeled toms in a roasting tin with garlic, basil, olive oil and a bit of tomato puree. Cover with foil and roast for half an hour or so. Rub through a sieve. Freeze in portions or bottle. Simples
                          Granny on the Game in Sheffield

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                          • #14
                            What are spare tomatoes? I've just had to buy some tinned toms

                            I make passata - either roast with herbs & garlic, or plain - any I can't be bothered to whizz & bottle, I lob whole in a bag in the freezer. Or make ketchup, or chilli sauce.
                            Le Sarramea https://jgsgardening.blogspot.com/

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