Tomatoe recipies?

Hi all,

I have much too many tomatoes at the moment. I have given my family and the in laws as many as they can take, but still have too many. Can anyone point me to some good tomatoe based recipies i.e. tom soup, tom ketchup, pasta sauce. Anything which I can make and store preferably.

Cheers

 

Make ketchup!!!

I use the Hugh F-W recipe found here: http://www.bbc.co.uk/food/recipes/database/tomatoketchup_8882.shtml

Do not scrimp on the technique for sterilisation.

 

Lots of tomato soup recipes on the link Bashy.
And you can freeze tomatoes. Just clean them, seal them in a freezer bag and pop in the freezer. You can use them from frozen to add to dishes in the winter.
Just put them in at the point where you would add a tin of tomatoes.
http://fooddownunder.com/cgi-bin/search.cgi?q=tomato+soup

 

You could also try drying in a low oven, - easier than you think

 

You can halve or quarter this recipe depending on how many tomatoes you have.

Red Tomato Chutney/Relish:

6 lb ripe toms
½ lb onion
4 level teaspoons whole Allspice
1 level teaspoon cayenne pepper (optional)
1 tablespoon salt
½ pt vinegar
12 oz soft brown sugar

Put skinned and quartered toms., in a preserving pan with chopped onion, cayenne and salt. Tie the allspice in muslin bag and add (if you don't have a muslin bag use a bit of tube bandage knotted at each end - scald it first with boiling water).

Stir the whole lot over a gentle heat until mixture is pulpy then stir in the vinegar and sugar.

Simmer until thick, pot and cover whilst still hot. Leave in a dark place to mature - making it now and it'll be mellow and gorgeous by Christmas.

--
It's great in cheese sarnies or with cold meat (try it with cold pork, chicken or turkey) but it's particularly good as a relish on hamburgers.

 

The question often comes up on the forum about what to do with all that extra crop you cant give away, well this is what I have been doing this afternoon with some of my tomato overflow.
All chopped up and tucked up nicely in the pan.

But first I added a little oil and water to the pan, added the toms and a little sugar.
So, now put the lid on and bring to the boil

Add a good dollop of ketchup, replace the lid and cook on slowly for about 15 mins

Now we simmer with the lid off to reduce.

I would say about another 10/15 minutes
When cool, put it in your chosen containers and freeze for winter use in your pasta/spagetta dishes

enjoy...I do
robert

 

Or make your own concentrated puree. Put your cored toms in a large pan, a jam pan is best, then simmer, simmer, simmer, simmer, until you can draw a line on the bottom with a spoon that stays clear for a short while, then push through a sieve, batch and freeze.



Takes ages but makes a very concentrated result. Great for stews etc. Ten times more tasty than the commercial stuff.

 

I just wash mine, and freeze them, so I can deal with them when I have a bit more time ...