Tomato Glut: suggestions please

I'm anticipating a Tumbling Tom tomato glut if all the flowers are anything to go by; so, great news on the production front but I don't want any to go to waste.

How do you deal with a glut of tomatoes (including recipes)? Thank you.

 

Mine are the same @"M"
I have an array of little tumbling tom globes dotted all over the place and have been looking into how to make the most.

One way would be to roast them, garlic, salt and pepper, drizzle of oil and balsamic. When roasted, blitz them and then package them in Tupperware containers and freeze. The next time you may well make a spaghetti bolognese, home made curry, or need a kind of dolmio style sauce, the roasted tom purée will work a treat.

 

Exactly the sort of thing I was looking for!

 

I could do that on the BBQ ... give it a bit of extra *punch*

 

It's definitely a really good base for a host of Med style dishes. You could skip the blitzing part, leave as is, generously rip some mozzarella, a handful of spinach and rocket, back in the oven for another 2-3 minutes, and you should be good to go

 

I've just put on a kilo reading your delicious suggestions!!

 

You know if you got too many @"M" you can always send 'em my way

 

I make tomato sauce with onion, garlic, olive oil and basil then freeze in about 1lb portions. Use over winter to make spag bol, etc.

 

I've got a goodly harvest of that this year too! Lurve basil and tomatoes

I'll be in your Country on Monday & Tuesday ... unfortunately, my TT's aren't *quite* ready for harvesting



I suppose, when they are ripe ... I could put some in a zipper lunch bag ... by the time they get through the mail ... you'll have ready made Passata!

 

Rather than take up loads of freezer space, the sauce can be be pasteurised in bottles, taking care to increase acidity/pH, and we use these bottles stacked in a pasteurising bolier, the lid clips are removed before storage and the seal will break in case of spoilage. We've kept tomato sauce in them for up to several years.

For reference rather than cheapest Weckonline shop for WECK Jars!

 

I'm glad @NigelJ popped up, I completely forgot about basil. Basil is a must, really does the trick. You could call it the perfect marriage. Hand in glove

 

I have never attempted this but will be giving it a go I think. I'm always game to try out new ideas. If you don't have a go, then you will never know. Thanks @Scrungee

 

Stick em in a decimator

Taste lovely

 

Tomatoes definitely bottle/jar well so next year @"M", when the bug has well and truly bitten, try the variety called 'Grosse Italienne'. Beautiful huge fruit with hardly any seed, when ripe can be peeled by hand so none of that messing about with boiling water. One tomato will fill a 500g kilner jar. Or cook and reduce down to passata for more intense flavour...

 

Zigs go easy, but what is a decimator? I tried to save the embarrassment and ask my pal Google but I got nowhere