Tomato glut - looking for more ideas

[FizzingAda]

Bumper crop this year from ten greenhouse plants, have now cleared them out. Six varieties of tomatoes, I have made
lots of pasta sauce for the freezer
soup for the freezer
several bags of frozen whole tomatoes
11 jars of tomato and chilli chutney
dehydrated into tomato powder for adding flavour to things
I still have two large mixing bowls full of ripe tomatoes and two of green ones (hoping to ripen them, or make some chutney.
any ideas for anything else I can do with them?

I make base sauces for shakshuka and rogan Josh curries that I freeze and add to once defrosted. Ratatouille? Particularly handy if you also have a glut of courgettes! I would also be eating lots of bruschetta and salsa!

We have made sun-dried (well oven dried) tomatoes and they are delicious. Chop into segments, sprinkle with salt and put in the oven at 80degrees until dried (took about 4/5 hours I think)

I made ketchup this year- it tastes amazing and much cheaper than shop bought which has got crazy in price. Or passata is good- you end up with much less than you would tomato sauces etc as you sieve it but it was getting to the point I wanted smaller amounts of more usable stuff!

You are my twin OP!
-I dehydrated some and stored in oils/herbs as semi-dried tomatoes. They don't keep that long in the fridge though but I've also dehydrated and stored just the tomatoes in the freezer before
-Savoury tomato jam https://www.aspicyperspective.com/old-fashioned-tomato-jam-recipe/
-I've never tried this recipe, but had a sweet tomato jam last year which was absolutely delicious. A tomato is a fruit after all! https://cookingwithgaul.com/2024/12/30/sweet-tomato-jam/
-https://www.riverford.co.uk/recipes/fried-green-tomatoes?srsltid=AYCX9vISyErZf_0TY7o3H0se1qfRT2mc9yu3aluyMt5DVbNy1Pora8qy

I just love homemade tomato soup!

Im doing mine tomorrow.

I get all ripe ones, wash and take out any tough middle bits and put the lot in a large jam pan. Cook until they go soft. Then whizz with a blender and put through a sieve. Get as much soft stuff out of the sieve. Then freeze in small batches. I used to do ice cube trays but I bought some of those larger batch cooking silicone freezer things.

Or cook out the liquid until it makes a harder paste and then freeze. Great for pizza bases and stuff. I usually run out the next summer as the first fresh tomatoes are just ripening.

Thanks for the replies. My freezer is stuffed to the gunnels with tomatoes and courgettes, and pouches of sauces .. the base curry sauce is a great idea, I'll do that. Also the sun dried tomatoes - I wonder if I can put them in olive oil to store, without needing to use a water bath (which I've never done).
I’m really looking for ways to keep them without using the freezer (no space). Maybe some sort of exotic chutney or jam?

I made a vindaloo.

You can store sun-dried toms in oil but I tend to freeze ours. They don’t last ages in oil if you’re using them but I guess they would last a while ‘unopened’ so to speak.

I just jar the passata and ketchup hot... I use it quicker than jam so over say the next couple of months easily. I did sundried toms before but found I just don't eat them much! Following for more tasty chutney ideas, although again it takes me ages to get through those.

If you like Baxter’s chilli jam, I make something as near as that. It keeps for ages, just finished the last jar from about four years ago! Stocked up for the next four.

Green tomato chutney is a fave of mine

Oven dried are quite good. Great as snacks and also you can store in olive. Use like you would sun dried.
Lots of method online.

I thought I would try this, and maybe jazz it up. As well as cooking apples, I got some dried mixed fruit, and I thought maybe some spices would liven it up. Don't know if dried fruit would work, but I'll give it a try 🤞.

I do! Do you have a recipe to share?

I think my priorities are the opposite to many though: I'm looking for things I will use frequently, will make an immediate dent in my shopping bill and won't clutter up shelves for years. A batch of something lasting 4 years is a no no for me- it tells me I made the wrong thing or far too much of it!

I like using the produce from my garden, especially if I can tweak it a bit. For some reason the Baxter’s chilli jam went awol from local supermarkets for months this year, so I was glad I had my own. Anyway, here are two recipes I have used, can't remember where the first one came from, the second is from the BBC. Re the chillis, you have to use your own judgement to get the heat you like, so choose the variety carefully! Test for taste near the end of cooking, and if not hot enough add some tabsco. The amount of time is flexible depending how much liquid comes from the tomatoes.
1.8kg tomatoes
1 large onion chopped
6 chillis
450gm sugar
1 tbsp salt
300ml malt vinegar
C hop everything and put in pan except vinegar. Stir til sugar is dissolved, simmer 1.5 hours or til thick, add vinegar simmer for 20 mins or til thick. Pot in sterilised jars.

BBC
500gm chopped red onions
1 kg tomatoes
4 garlic clove
8-12 chillies, sliced
1 thumb size ginger, grated
250 gm brown sugar
150ml red wine vinegar
5 cardamom seeds
1/2 tsp paprika
simmer everything for an hour or so, blend, then simmer til thick. Pot.