I have a CRATE of tomatoes - I need lots of recipes please!

[rubyslippers]

oh, and a crate of mangoes which i think i will juice

BUT i am not sure what to do with the toms apart from soup and pasta sauce

if anyone has some lovely recipes to share that would be great

I fancy a roasted tomato soup ... i reckon i could get a bathtub full out of the amount i have

make soup and give to people as gifts...

oh - do you think?

we are going to our neighbours for dinner - maybe i could present them with a bottle of soup rather than Pinot Grigio!

could you take it as a starter...??

I love tomato soup and have plum tomato soup every day for lunch at work

cut the toms in half, squeeze orange juice over them, chop some rosemary too, salt and a good, good slosh of olive oil and put onto a tray in the oven at 80-100 degs. leave it overnight and in the morning they'll be all squidgy and fragrant. jar them in oil and use in salads, on sandwiches, in pasta etc.

gordon ramsay roasted tomato soup

Tomatoe tarts?

lucky lady
I'd oven dry loads as MauriceDancer says. They are so scrummy.

TOMATO AND ROSEMARY SOUP

Ingredients:
1 tablespoon olive oil
1 onion
1 clove garlic, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon tomato purée
500g fresh tomatoes, skins removed and cut into quarters
½ litre fresh vegetable stock
410g tin of cannellini beans, reserving a few as a garnish.

Method:
Heat the olive oil in a large saucepan and cook the onion over a low heat until softened.
Add the garlic, rosemary and tomato purée and cook for a further minute.
Add the tomatoes and stock. Bring to the boil, then cover and simmer for 15 minutes.
Add the cannellini beans and cook for another 5 minutes.
Blend or liquidise the soup until smooth. Sieve.
Reheat if necessary and serve. Garnish with the reserved beans.

thank you so much for all these ideas!

i love tomatoes too ... am going to do those recipes for sure

Skin them, then halve them and discard the seeds. Then put a slice of garlic, a basil leaf and a small slug of olive oil in each half and put them in a slow oven for about an hour. Then eat them with lamb chops or grilled chicken. It's labour intensive, but the flavour is amazing. Essence of tomato.

yum @seeker

thank you

Lucky you!
If you have room in your freezer then it's a really good idea to make a load of tomato pasta-type sauce and freeze it. It gives you a leg-up on loads of dinners when you're in a rush in the evening.

Tomato sauce

Cut them in half. Put, cut face up, in roasting dishes, glug some olive oil over them and add chopped garlic and/or some herbs (thyme/oregano/basil). Cook in a lsow oven for an hour or two. Let them cool, slip the skins off them and push through a sieve.

This can be frozen in small batches and makes a great base for soups/sauces/flavouring stews.

my mother used to make tomato jam, relish, sauces, soups, we had lots of tomatoes

Oh gosh! Tomato Jam! I remember the year my dad made a massive batch of tomato jam that was so horrible the whole family refused to eat it. He was left with jars and jars of the stugg which he used to eat with wounded pride in front of us.

slug - thank you for that pasta sauce recipe - sounds delish

also own tom and chilli ketchup.
1 onion chop and sweat down
add 2-4 good tsp chilli dep on taste!
stir in 2 kg toms, 1/2 to 3/4 lbs sugar again as above, and stir until dissolved.
then add 350mls vinegar

Bring to the boil and then simmer...taste after ten mins or so to double check sweet/tartness/chilli for your own pallette......for ages until reduces, puree and/or push through a seive.

Bottle, refridgerate, give to friends / keep for self. Gorgeous as substitute for ketchup but also adds zing to anything you would normally add puree/toms/ketchup to. Worlds yer oyster.

Oh, and where d'ya get a crate of toms then? Can we all have one?

ooh - another recipe

thank you

i got the crate from a very kind friend

Pasta sauce

Roast tomatoes with bit of olive oil and a head of garlic.

Push whole lot through a sieve.

In pan fry finely chopped onion in lots of olive oil until brown, add basil or thyme plus seived tomatoes.

Add four finely minced anchovies, half a teaspoon of sugar, a teaspoon of good balsamic.

Can also add chillies, capers, chopped olives etc etc. Your choice.

Soooooo yummy.

Keeps in a very clean jar (rinse with boiling water first) with a layer of olive oil on top for quite a few days in the fridge.

Very useful for everything.

This is my first entry! Hurrah!
My mother in law is Italian and they know a thing or 2 about tomatoes! Make your pasta sauce and throw in a basil leaf or 2, then put in sterilised jars, seal well and boil for while- will keep for ages and beats the tinned jobs in cans. If you can be bothered, once you have made your sauce, pass through a sieve-y type thing to remove skin and most of pips and hey presto you have your own passata. Do same thing with jars etc. Wish i had crate of tomatoes- 'seasonal' veggies such as leeks, parsnips and carrots are starting to do my head in!!!!!