We need recipes for tomatoes!

In the spring, we bought 6 small tomato plants, and a similar number of green peppers and aubergines.


We have been surprised how many tomatoes (in particular) our little raised garden has produced. It’s only 4 m² in area. All the plants have done well, but the tomatoes have done much better than we expected – on the basis of this year’s experience, we need to stake them better, and probably 4 plants would keep us in tomatoes all summer. And fresh homegrown tomatoes really do taste better the freshest ones from the supermarket!

Comments

We need recipes for tomatoes! — 5 Comments

  1. Have sought advice from a few friends on FB and got these comments!

    – Gazpacho—cold tomato soup

    - Oven dry the toms with some herbs/ chilli flakes etc and preserve in olive oil to eat in all sorts of things – you can even whizz them up to make super-tasty sauces…

    - Fresh uncooked pasta sauce. In food processor pulse 3 or 4 cloves of garlic (or more) till fine. Add a goodly amount of fresh basil and pulse till coarsely chopped. Add 3 or 4 cut up tomatoes and process till just slightly chunky. Add salt to taste and about 1/3 cup good extra virgin olive oil and pulse a couple of times, just enough to blend. Pour into bowl, cover, and let sit unrefrigerated for a couple of hours while ingredients ‘marry’. Serve over hot linguine. As a variation, tear chunks from a ball of fresh mozzarella and add to mixture to marry along with the rest of the ingredients.

    - If you can grab them while still green, Chutney is delicious.

    - Hubby and I always eat them without nothing , fresh from a garden , the Best !!!

    Hope that gives you some ideas! xx

  3. The Americans posted some ideas overnight…

    - tomato chutney , jam, bruschetta with tomato and fresh basil

    - salsa, mmmm good. lots of different ways to make it, must look on net as no recipes handy.

    - Caprese salad if he also likes bocconcini! Drizzle with olive oil and balsamic, and put a fresh basil leaf between each slice of tomato and bocconcini. If he doesn’t have fresh basil, a few dollops of pesto will do!

    - Roasted Tomato Crostini – one 20-inch long baguette; 4oz cream cheese (goat if he prefers), 40 roasted tomato halves; 20 basil leaves. Cut bread into 20 slices; broil on baking sheet until toasted. Spread evenly with cheese; top each with 2 tomato halves and 1 basil leaf.

    - Make sugo – simply boil up with onions and garlic and maybe a bit of basil. Simmer until dark red and sweet. Bottle it up (sterilse bottles like for jam) and use it to make pasta sauces. It’ll keep a year or two.

    - I make green tomato chutney – but not sure what to do with red ones.

    So a few more ideas!!

  5. Yes, I thought that when I read it – although I have never heard of sugo before! You will just have to find a supply of jam jars now!