Jade
member
Reged: 24/04/2008
Posts: 11
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Hi, I have so many tomatoes growing that I would really appreciate a recipe either for chutney or sauces.
What does everyone else who grows tomatoes do with them?
I do love growing my own, they taste and smell so much better than shop bought.
Any thought or ideas would be most welcome - thank you in advance.
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mum_from_fife
member
Reged: 29/07/2008
Posts: 180
Loc: Glenrothes, fife SCOTLAND
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Makes 4lbs
prep time 45min
cooking time 2- 2/12 hours
900g (2lbs) tomatoes skinned and chopped
450g (1lb) onions, chopped
450g (1lb) courgette thinly sliced
1 green pepper sliced
1 red pepper sliced
1 aubergine diced
2 large garlic cloves crushed
1 tablespoon of salt
1 tablespoon on cayenne pepper
1 tablespoon paprika
1tablespoon ground coriander
300ml (1/2 pint) malt vineger
350g (12 oz) granulated sugar
1. place tomatoes, onions, courgettes, peppers, aubergine and garlic in a large pan. Add salt, cayenne pepper and paprika and coriander, cover and cook gently stirring occasionally until juices run.
2. Bring to boil, reduce heat, uncover and simmer for 1-1 1/2 hours or until vegetables are soft but still recongisable as shapes and most of the water from the tomatoes has evaporated.
3. add the vinegar and sugar stiiring to disslove the sugar: continue to cook for 1 hour or until chuntey is thick and there is no free vinegar on top.
4. spoon while still hot into cooled, sterilised jars and seal with vinegar-proof covers. label and store for at least 2 months to mature
yum yum, great with bagettes!
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marymary
member
Reged: 16/05/2007
Posts: 492
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You could make tomato-based dishes for the freezer: tomato sauces for pasta, ratatouille, your own tomato puree for pizzas, etc.
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Jade
member
Reged: 24/04/2008
Posts: 11
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Thank you mum from fife the recipe sounds lovely, can't wait to try it. 
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"Give a girl the right shoes and she'll conquer the world"
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Ameliarose
member
Reged: 05/06/2008
Posts: 461
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Yes I shall be trying the recipe too. Thanks for that MFF.
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Sial
member
Reged: 02/06/2007
Posts: 37
Loc: France
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I too had plenty of large tomatoes in the garden, I have stuffed a few with uncooked sausage meat / ground pork chopped garlic and parsley , they are in the freezer ready to be cooked this winter  .
Alternatively you can serve cold stuffed tomatoes , simply fill them with some dressed rice salad , or with a mixture of tuna, mayonnaise and a chopped onion.
Another hot dish I like  : hollow the tomatoes keeping a "lid" and the flesh , chop some bacon / smoked pork belly or pancetta (about 200gr for 4 toms), fry in a bit of olive oil, add a diced onion, some garlic and finally the chopped flesh, fill the tomatoes with the mixture and top with a 1cm slice of goat cheese, put the tomatoe lid on , drizzle some olive oil and bake for 15mn in a warm oven.
I serve this dish with a green salad of mixed leaves.
Cold tomato soup is also very quick and pleasant in the summer.
I also make a sort of "escalivada" : fry an aubergine, or courgette or both, with and onion add some tomatoes, cook slowly in a pan and when cold add chopped garlic , chopped parsley or basil and a good mesure of olive oil.
This dish is served at room temperature and goes well with cold meat.
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