...... need some recipe ideas.
Help me! I've got too many tomatoes......
I used all ours up making Passata and tomato soup using me mums recipe (though she probably didn't create it) & freezing both.
Mum's tomato soup recipe:
2 rasher of bacon [fry, then add]
1 onion [fry gently till soft]
Add one large potato, a carrot and piece of celery [all diced & allow to sweat a bit]
Then add 800g of tomatoes (or two tins, as this works too)
A squirt of tomato sauce (for sweetness) and a chicken stock cube (I just add home made chicken stock, enough to cover the tomatoes)
Cover with water (if you don't use chicken stock)
add seasoning to taste
Bring to the boil, then simmer for 30 minutes before liquidizing
As I've had a decent crop I just double the vegetable ingredients and throw in 2kg of tomatoes...
Ours are 90% green.
There will be chutney.
Bloody Mary - http://en.wikipedia.org/wiki/Bloody_Mary_(cocktail)
there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice.
I made Rick Stein's tomato curry recipe last night. Nom nom nom
Roughly chop, simmer a few mins, freeze in those plastic boxes (like takeaways come in). Use as a base for stock, with a lightly-fried finely-chopped onion. To be really posh, simmer a bit longer and use the back of a wooden spoon to push the nice goo through a sieve, leaving behind the skins, seeds and stringy bits.
Investigate faux sun-dried using a fan oven on low.
Fan-oven-dried tomatoes work very well!
invite some friends round?
If they're ripe, roast them in the oven to intensify their flavour and sweetness, then skin and blitz them before making a ragout sauce similar to the passata above with garlic, olive oil, black pepper and onions, adding basil and oregano. Freeze in bolognese sized portions for later.
What can we do with the green ones?
We don't have a ferret.
If you don't decide soon, time will ketchup with you.
That's frankly rubbish on my part.
Get some scotch bonnet and chipotle chilies and make some tomato and chili chutney
damn, good point, add a nice warm chilli (not stupidly hot) into the soup recipe above (I grow both)
Drop them in the freezer and when ever you make a stew drop a frozen one or two in.
Rusty, I tried green tomato chutney once. A massive pan boiled down to about 2 jars, that were minging.
My recommendation, put them in the compost heap with the plants.
Try cutting the green ones as a whole truss and leaving them on a sunny windowsill to ripen.
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