I have tons and tons of tomatoes- what to do with them? Pasta sauce?

[Blofelt]

Dh has brought a huge box of tomatoes home from someone at work. He blithely suggested a pasta sauce. There's loads of tomatoes. Must be 10kg. Any good freezeable recipes?

tomato soup
passata
salsa
ketchup

mykentuckyhome-kim.blogspot.com/2017/08/hugh-fearnley-whittingstalls-out-of.html?m=1

We quite often make the Hugh roasted tomato sauce recipe here. But because we have a glut of tomatoes, just because it's nice and appears in many of his recipes. I often imagine having lots in the freezer to use at will.

NOT because...

Marinara for homemade pizza

I'd give some away to friends and neighbours

Gazpacho? I made some recently and it's frozen really well.

Homemade tomato Chutney uses lots and is pretty easy. Plenty of recipes online.

Roasted tomato and pepper soup (cut in half, season, roast in oven with some chunks of red pepper, red onion, garlic cloves and a red chilli then blend with veg stock)

Perfect thanks

Laurie Colwin's tomato pie.

Laurie Colwin's Tomato Pie - Ruhlman

For a cup measure, I would use a mug. A stick of butter is half a packet.

I have tonnes and tonnes later in the season and I do many things with them, but mostly cook them/chop them/blitz them/roast them [depending on mood], and whizz down, cook off a fair amount of the water and then freeze in ice cube trays, knock them out and then add to whatever I need them for all winter long. I mainly rethaw and cook a little more water off and use for pizza bases as I make those at least once a week. If I'm feeling really energetic I'll run them all through the mouli to get rid of seeds and skin before I cook off the water.

Chop up loads into quarters (or smaller if massive) and freeze them. Ideal for chucking into casseroles and all manner of other dishes whenever you need them. Just grab a frozen handful and in they go.

Instead of cooking off the water, how about straining with a cheese cloth after blending?

I cook them with a bit of water (remove the stalk) a half onion or so and some chilli powder and stock cube/s.
About 20mins then liquidise for fresh tasting soup.

I bought 5 kg at the weekend. Peeled and cut out the cores. Then slow roasted in the oven with lots of sliced garlic, olive oil, balsamic vinegar, black olives and salt and pepper for about six hours. We eat with bread or as pasta sauce (sometimes with marscapone or basil added).

You could "sun dry" some in the oven so they'll keep for a while.

www.gimmesomeoven.com/oven-sun-dried-tomatoes/

Spicy tomato chutney

This Lorraine Pascal recipe is absolutely amazing - I always double it, at least! http://shelleyshouse.blogspot.com/2014/03/recipe-for-asian-chilli-jam.html

I think you can roast them and preserve in olive oil. May have to keep in fridge - but I would look at ways of preserving some in jars. Also, freeze some soup - I usually make it very thick and then add water when reheating.

Grating tomatoes is a great way to prep them for making a sauce. Just slice a little bit off, grate starting with the cut piece, you'll be left with this skin which you can discard. Fry up some chopped onion, garlic, chuck in the tomatoes & some mixed herbs and simmer for 15 mins or so season to taste. Make masses and freeze in portions .

I like this as a side dish, especially with peas or green beans as another side: Slice tomatoes in half , place cut side up on a baking tray, sprinkle with salt, pepper and mixed herbs. Bake c 30 mins. Ideal if the oven is already on for fish or chicken.