Question Tell me your favorite way of preserving tomatoes
- Thread starter Erikjaak
- Start date
I like cutting them up and adding them to my pasta's! And granddad loved having toasted bread, cream cheese and freshly sliced tomatoes on top.
If you have cherry tomatoes
Get 750g cherry tomatoes and put in dish suitable for oven
1 block cream cheese in middle
As much garlic as you like
1 onion, cut into 8ths
Drizzle with olive oil
Bake until tomatoes are roasted and cream cheese has colour on top, at about 180°c
Cook pasta of choice.
Optional - cook chicken breast thinly sliced.
When tomatoes are done, pop them all with a spatula and mix with the cream cheese by stirring. Add pasta and a bit of pasta to desired consistency. Add chicken if using.
Serve with liberal amounts of freshly cracked black pepper
Get 750g cherry tomatoes and put in dish suitable for oven
1 block cream cheese in middle
As much garlic as you like
1 onion, cut into 8ths
Drizzle with olive oil
Bake until tomatoes are roasted and cream cheese has colour on top, at about 180°c
Cook pasta of choice.
Optional - cook chicken breast thinly sliced.
When tomatoes are done, pop them all with a spatula and mix with the cream cheese by stirring. Add pasta and a bit of pasta to desired consistency. Add chicken if using.
Serve with liberal amounts of freshly cracked black pepper
That sounds amazing! Honestly, I'd use this as a salsa recipe for with my doritos as well
Decided to have this tonight after talking about it hahaha
Looks good! I'd probably add cucumber to that (absolute cucumber nut hereDecided to have this tonight after talking about it hahaha
)
Not a cuke fan unless pickled, what do cooked cukes taste like?Looks good! I'd probably add cucumber to that (absolute cucumber nut here
Cooked cukes taste very watery usually. If you like to eat them in a cooked meal I'd personally add them at the very end or even after serving. I've had someone add cucumber to a stirfry, maybe only having it in for a minute or less. It gave a warm, mildly crunchy and moist bite to the noodles, surprisingly very nice!
I could easily use up a couple of pallet loads of tomatoes just to make enough pasta sauce to last my family through one year! Fresh tomato pieces into a blender/food processor with some chopped onion, heaps of garlic and oregano (or basil, or whatever your personal herb preference is), add in thick homemade tomato paste (that you made earlier with your tomatoes) and some spicy homemade tomato sauce (that you made earlier using up more of your tomatoes, for spicy add a little bit of chilli juice when making it), then put it in a large pot, bring to the boil then simmer covered for several hours stirring regularly until it gets a nice thick but not pasty pasta saucy consistency. Add some black pepper, dash of salt, taste test and adjust by adding more of whatever your personal taste buds think it needs until it tastes great (a lot of people like adding mustard, some prefer extra chilli, some like it more peppery, more herby, more garlicy, whatever, doesn't matter, you can even add pieces of veggies to it if you want to. There's no recipe rules to follow with this stuff, it's do as you please, experiment, have fun, there's not really any way you can mess this up so long as you don't forget about it and burn it). If you want to store it long term for future use, add in some lemon juice (to increase acidity) and a little bit of sugar (helps with preservation and counteracts the sour of the lemon) to the simmering pot, and can it just as you would do for jam.
There's a million uses for this sort of pasta sauce, but that's a different conversation.
There's a million uses for this sort of pasta sauce, but that's a different conversation.
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If push comes to shove, you can always freeze them. I did that last year because I wasn't prepared for the 14 kilos I grew. I've put some in stews/casseroles, and also made up some of Mark's tomato sauce, all out of the frozen ones (). After putting them initially in hot water, the skins came off really easy.
.elle.
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I have dried tomatoes with great success. They need to be 'meaty (not salad) varieties or cherry type. Under a dry sun, in a very slow oven or in the dehydrator till slightly leathery then into good quality olive oil with herbs, chilli, lemon peel as you like. Has to be stored in the fridge, but keeps very well and makes for quick blitzed sauces, salads and chunky pastas.
I've also dehydrated till crispy, then ground to powder with mortar & pestle. It takes time and doesn't provide much powder. But OH BOY does it pack a flavour punch. Tiny sprinkles over dishes is plenty. Again though, I kept this small bounty refrigerated and took care to keep moisture out of the jar.
I've also dehydrated till crispy, then ground to powder with mortar & pestle. It takes time and doesn't provide much powder. But OH BOY does it pack a flavour punch. Tiny sprinkles over dishes is plenty. Again though, I kept this small bounty refrigerated and took care to keep moisture out of the jar.
That sounds delicious!
It really is! We've been adding spinach leaves as well right before serving - can certainly just experiment with what works
Well I'm a tomato lover and with an
abundance of tomatoes calls for some semi dried tomatoes, making of tomato sauce, pizza sauce, pasta sauces, tomato powder, salsas, chutneys, relishes, tomato juice, tomato puree, tomato paste, canning whole tomatoes, and millions of other ways to use them.
My favourite way isn't quite preserving them, it's just freshly served in salads, on bruschetta, oven baked, grilled on a BBQ over flames and etc.
As I said I'm a tomato lover so serve me tomatoes any way shape or form I will love it. Even preserving them in many different ways and using in everyday cooking. They are just so versatile as a fruit or vegetable how ever people like to call them these days 😋
abundance of tomatoes calls for some semi dried tomatoes, making of tomato sauce, pizza sauce, pasta sauces, tomato powder, salsas, chutneys, relishes, tomato juice, tomato puree, tomato paste, canning whole tomatoes, and millions of other ways to use them.
My favourite way isn't quite preserving them, it's just freshly served in salads, on bruschetta, oven baked, grilled on a BBQ over flames and etc.
As I said I'm a tomato lover so serve me tomatoes any way shape or form I will love it. Even preserving them in many different ways and using in everyday cooking. They are just so versatile as a fruit or vegetable how ever people like to call them these days 😋
Which type of tomato is your favourite?
Oh that looks soooo good. Mmmm 😁Decided to have this tonight after talking about it hahaha
Well I have few that I call a favourite, one of them is the thai pink tomatoes for tom yum soups, eating it in a salad is very tasty too. Also like the brandywine tomatoes great for sandwiches and make loads of tomato sauce and other sauces with it really juice and sweet. The Black Russian tomato, little tart but very sweet after taste. I also like the little cherry tomato varieties like the little sweeties, tiny toms, little currents well can't name them all it'd be never ending list. As for my most favourite one, that's a really hard decision to make.....hmm. "still thinking"
Thank you! You sound like a real tomato lover!
I love growing them as they do really well around here, but haven't found any that I like 'raw'. I love them in all sorts of recipes where they get cooked in one way or another though. I've been trying to figure out which ones work best as the cherry tomatoes I'd grown were really seedy and had a very strong taste. A real tomato lover would have probably loved them, but they didn't work for cooking.
Do you have any sauce recipes?
That's okay Mandy, no need to thank me happy share with people about what tomatoes to grow and produce since those are only my personal favorites other people may have different opinions on what they prefer like yourself.
As for the topic of which varieties of tomatoes with very few seeds produced in them, it's quite hard to tell. Most tomatoes produce seeds and a lot of them too. There could be some particular varieties that don't produce too many seeds but I haven't come across any yet.
I actually do have a recipe that I like sharing is my homemade pizza sauce quite easy to make actually. You can use any type of tomato for it even the really seedy ones.
Equipment
1. A deep pan or pot
2. A wooden or silicone spatula
3. A nutrabullet or blender
4. Sieve
Ingredients
1kg tomatoes (give or take)
1x brown onion (diced finely)
3 cloves Garlic (minced)
5x leaves of any type of basil that you prefer (shredded/cut finely)
4x sprigs Pizza Thyme
2 tbsp Olive oil
Salt, sugar and pepper to taste
Instructions
1. Cut tomatoes into small pieces
2. Finely chop 1 sprig of pizza thyme and basil
3. In a large pot add the 2 tbsp oil and heat the oil on low heat, then add the 3 sprigs of pizza thyme to infuse the oil for about 2 minutes
4. Remove the sprigs of thyme out, then add the onion and garlic in and fry until onion is translucent.
5. Add the chopped tomatoes in and cook until tomatoes are soft juicy and tender. Set aside for it to allow to cool down.
6. Prepare the blender/or nutrabullet and add the cooled tomatoes into it and blend till smooth watery puree texture. (If using nutrabullet might have to make it in a couple of batches).
7. Strain the puree back into the pot with the sieve to remove all the residual skin and seeds.
8. Continue to further cook till desired consistency.
9. Now add the basil and thyme at the end to stir it in for 30 seconds
10. Enjoy your pizza sauce on your next pizza.
Recipe by GreenThumbsUp
Totally giving that a go, cheers