I have too many tomatoes, all ripening at once. What can I do with them? Any suggestions?

Hi Shyam

Last year, when we had a glut, we froze some loose in plastic bags and used them for pasta sauces and curries over the next few months.

Added benefit that you can skin frozen toms more easily than fresh - take them out of the freezer, leave them for just one or two minutes, so that just the outer millimetre or two defrosts and then you can just slip the skin of the frozen tomato with your fingers!

Or you could make the pasta sauces etc now and freeze those.

Or make chutneys?

Freezing seems like a good idea, I already have enough chutney!

Cook them in a low low oven drizzled with a little olive oil, oregano, pepper, garlic, sprinkle with salt and allow them to cook right down into "sundried" tomatoes to use with salads and pizzas etc

Steve

Any recipes with tomatoes that can be frozen would be worth doing. There are lots of Indian recipes with tomatoes which can be frozen once cooked, but there are many others, including chilli con carne, bolognaise sauce, etc.

Do a big cook-in, if you have the time one day, and then freeze the sauces for when you are pushed for time.

Don't waste them!

Phil

I can't believe anyone has a "glut" of tomatoes!!

I find it very hard to grow them, they're such fussy creatures.

Even though I water them well in my tiny little greenhouse, they still manage to go yellow and wilt, and produce very little crop.

Any advice for next year's attempt will be most welcome.

Liza

I keep mine in the conservatory untill all risk of frost is gone and then put them outside, against a South facing wall. I do feed them now and then, about once a month and spray with very dilute fairy liquid.

Mamta