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what shall I do with a tomato glut?

(10 Posts)
EccentricaGallumbits Tue 22-Sep-09 17:30:23

picked loads today and will never get around to eating them all raw. what's nicest to cook them into to keep?

FluffySaysTheDailyMailsShite Tue 22-Sep-09 17:32:32

Make lots of pasta sauce and freeze.

cluckyagain Tue 22-Sep-09 17:34:14

Second pasta sauce - always useful! Tomato soup - although takes up loads of room in the freezer.

HeadFairy Tue 22-Sep-09 17:36:11

Gazpacho if you're feeling exotic

You can make your own sunblush tomatoes if you cook them really really really slowly in the lowest setting in your oven, then add them to some olive oil with garlic cloves in and put them in jars and give to friends?

Add them to lots of stews and casseroles for the freezer.

AvengingGerbil Tue 22-Sep-09 17:40:36

Another vote for tomato sauce and into freezer.

I do
1) fry onion/garlic til transparent. Bung in all the tomatoes. Cover with boiling water. Add one of those Knorr stockpot thingies, a teaspoon of sugar, some salt and pepper and either oregano or basil, depending what's about. Simmer until toms fall apart. Cool. Fish out the skins if you can be bothered. Freeze.


2) Cut them all in half. Put in large baking dish with some garlic cloves and salt. Pour over some olive oil. Roast in hot oven until squishy. Cool, then sieve and freeze.

ByThePowerOfGreyskull Tue 22-Sep-09 17:43:07

I make tomato soup and freeze it, and ratatouille (usually have glut of courgettes as well)and when I can't be bothered I put them in freezer bags to pull out and make into soup later.

silverwoodhelpdesk Fri 25-Sep-09 13:01:50

Tomato Puree, so much better than bought. Boil up, strain it and freeze it in yoghurt pots for future use.

punchandjudy Fri 25-Sep-09 13:05:16

If you freeze the tomato sauce AvengingGerbil, do you then have to defrost it before using again? Or can you take it out and gently melt inot a saucepan without defrosting first??

Katisha Fri 25-Sep-09 13:05:48

I made passata last week. Well that's what the recipe called it - basically tomato puree.


I did it with cherry tomatoes so didn't bother removing white bits etc. And didn't sieve it as such but shoved it through the mouli.

Then we turned it into a very intense tomato soup with cream and dry sherry and lots of black pepper - fantastic taste!

Botbot Fri 25-Sep-09 13:16:00

DP roasts them up, shoves them through one of these tomato machines and freezes the resulting pulp to use in pasta sauces etc over the winter. Can't remember where he got the machine from but it's been a really good investment - was only about £15, I think.

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