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Tomato glut...

Any suggestions as to what to do with a glut of toms. They've been eaten in salads,  I've roasted them with other vegs and frozen sauces for pasta. Loads have been given away. I like the idea of making salsa but don't have a recipe.

I've cherry, pear and golf ball size toms (most bigger), yellow and red. There are loads and I'd rather not freeze them whole as they go to mush when defrosted.

I can bake,image  and make a nice quiche. I do dough for garlic bread/pizza.

Help needed...I'm going on my jollies next week so am looking at preserving or freezing stuff...image 

Recipe's would be most welcome...


  • addictaddict Posts: 659

    So jealous Zoomer 

    Dry them, taste delicious and last for ages. Here is a site that tells you how plus some other ways of preserving but homemade dried toms are the best!!!!

  • Zoomer44Zoomer44 Posts: 3,267

    Addict. GH stuff has done really well here in NW  this year.

    I've been picking cues and aubergines for a couple of months...they are small though and dwarf varieties... Chilles always do well but my peppers are as big, if not bigger than those in the shops despite the plants being really small. I've some going black and red but the green one's are big enough to eat tooimage 

    Will check out your link..

  • I would cut them in half and roast them in the oven with EVolive oil and some seasalt, maybe with some garlic and herbs too - then you can freeze them in containers and take some out when you need it for sauces, on toast, pizza toppings, etc etc etc 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.

  • waterbuttswaterbutts Posts: 1,214

    My old granny's Tomato Jam. Don't be put off by the word jam, it isn't anything like jam, more like hot and sweet non-vinegary chutney.

    1 kilo peeled and chopped tomatoes

    250 g sugar

    juice of 2 lemons

    1 tsp grated ginger root

    half a tsp cinnamon

    1 clove pounded

    half a tablespoon salt

    1 tablespoon chili flakes

    Combine everything in a big pan, bring to the boil and simmer for about an hour ntil it is thick and jammy. Put into hot, sterilised jam jars.

    Good with cheese, by itself on bread etc. 


  • Zoomer44Zoomer44 Posts: 3,267

    Thanks for the replies will try both. The jam sounds yummy. How long will it last and where is it best stored. 


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