Multi-Million/Billionaires Owning Farms
Society & Culture1 min ago
tomotoes
13 Answers
i have got loads of tomotoes in my green house and im wondering if anyone has any recipe suggestions for toms? dont say soup cos im sick of soup.
also runner beans got loads of them to,can they be frozen?
also runner beans got loads of them to,can they be frozen?
Answers
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you can always use some up making a home made salsa dip
chop them up and whack in any juice that comes out, finely chop some red onion and garlic and add it to the tomatoes! I sometimes add a little tabasco to make it hot!
Soup is the obvious choice.
You can also use them up in a home made spag bol or something.
I love tomatoes you can always send them to me;-))))
chop them up and whack in any juice that comes out, finely chop some red onion and garlic and add it to the tomatoes! I sometimes add a little tabasco to make it hot!
Soup is the obvious choice.
You can also use them up in a home made spag bol or something.
I love tomatoes you can always send them to me;-))))
Have you tried home canning? It's really pretty simple. We've just finished our tomatoes in a canned tomatoes, Tomato Basil soup (with cream), Gazpacho, and the previously mentioned spaghetti sauce with roasted red peppers. We can them in pint jars and anticipate summer memories when we open some next January with 2 feet of snow on the ground.... Again, quite simple and it'll give you a feeling of accomplishemnt!
I know what you mean! You really do get sick of soup!! I decided to dry the tomatoes. Here's a recipe for oven-dried tomatoes, you can use all your tomatoes for this as they reduce in size:
Chop the tomatoes in half and scoop out the wet seedy innards. Put on a baking tray and sprinkle basil, chopped garlic, salt and pepper and olive oil over them. Put in the oven for 2 hours on low heat about 120 centrigrade. They will turn out like sundried tomatoes.
Store in fridge submerged in olive oil in jars. You can keep them for 1-2 weeks in the fridge.
Or freeze them in small bags without the olive oil.
You can defrost them and chop them into pasta, add them to sandwiches nice with mozarella, blend some up to make a paste for curry sauce, or spreading paste over chicken/ fish before baking.
Bon Appetit!
Chop the tomatoes in half and scoop out the wet seedy innards. Put on a baking tray and sprinkle basil, chopped garlic, salt and pepper and olive oil over them. Put in the oven for 2 hours on low heat about 120 centrigrade. They will turn out like sundried tomatoes.
Store in fridge submerged in olive oil in jars. You can keep them for 1-2 weeks in the fridge.
Or freeze them in small bags without the olive oil.
You can defrost them and chop them into pasta, add them to sandwiches nice with mozarella, blend some up to make a paste for curry sauce, or spreading paste over chicken/ fish before baking.
Bon Appetit!
Runner beans will have to be blanched first before freezing. Wash and chop your beans into inch long pieces. Boil some water in a big pot. Throw some beans in - do not overload pot with all the beans, the water needs to stay as boiling water. After 1 minute scoop with a strainer the beans out into a bowl of ice water. Scoop with a strainer and package the beans into meal size portions to freeze.
We make tomato puree out of ours and freeze it. We then use a pack instead of a tin of tomatoes.
Peel an onion for each 500g tomatoes and 3 or 4 cloves of garlic. Set these on to fry gently in olive oil. When softened, but not browned, add the chopped tomatoes and a stem of basil (about 18 leaves). Add a squeeze of tomato puree (it thickens it and adds some flavour) and then simmer gently until the mixture thckens. (About 20 - 25 minutes). Make sure it does not burn.
When cooked allow to cool and blitz with a stick blender and bag of into around 300 to 400g each. Freeze and use as need.
The puree can be added to mince to make bolognese (just fry some mushrooms and add beef stock); add to stirfried vegetables with some chicken stock to make minestrone,
spread on Pizza bases and add your favcourite toppings; add chilis, red and green peppersand red kidney beans to mince and makes chili con carne, oh and dare I say it - you can make tomato soup with it!
Peel an onion for each 500g tomatoes and 3 or 4 cloves of garlic. Set these on to fry gently in olive oil. When softened, but not browned, add the chopped tomatoes and a stem of basil (about 18 leaves). Add a squeeze of tomato puree (it thickens it and adds some flavour) and then simmer gently until the mixture thckens. (About 20 - 25 minutes). Make sure it does not burn.
When cooked allow to cool and blitz with a stick blender and bag of into around 300 to 400g each. Freeze and use as need.
The puree can be added to mince to make bolognese (just fry some mushrooms and add beef stock); add to stirfried vegetables with some chicken stock to make minestrone,
spread on Pizza bases and add your favcourite toppings; add chilis, red and green peppersand red kidney beans to mince and makes chili con carne, oh and dare I say it - you can make tomato soup with it!
One of my favourite supper dishes this time of year is just fried tomatoes with lots of their sun ripened juice poured over freshly cooked beans. Top with either grated Matured cheddar cheese or nice crisp bacon.
Sop up the juice with some crusty bread or a spoon. It's too good to waste, and winter-bought tomatoes just don't have the same flavour.
Sop up the juice with some crusty bread or a spoon. It's too good to waste, and winter-bought tomatoes just don't have the same flavour.
One thing I've noticed when freezing beans in the past, especially if you're going to keep them in the freezer for a while before eating. If you freeze them in bags while they're still wet after their cold water blanching, ice cystals can built up inside the bags unless you can get all the air out and these can "scorch" the beans over time.
It takes a little more trouble to dry them on a clean tea towels and then "open freeze" them on a tray in the freezer before bagging them off, but the quality of the frozen beans will remain much better in the long run.
I grow lots of climbing French beans, whose pods are rounded, rather than flat like runner beans, and these freeze and store much better if they are "open frozen" first before bagging off.
It takes a little more trouble to dry them on a clean tea towels and then "open freeze" them on a tray in the freezer before bagging them off, but the quality of the frozen beans will remain much better in the long run.
I grow lots of climbing French beans, whose pods are rounded, rather than flat like runner beans, and these freeze and store much better if they are "open frozen" first before bagging off.
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