Monday, 24 September 2012

Coping with a tomato glut!


We deliberately grow more tomatoes than we can eat fresh. We want their strong flavours all the year round. Although fresh tomatoes can be frozen, they lose their consistency and are very bulky. It’s a good idea to reduce them before freezing.

First they are sliced and placed in a baking tray. We do not remove their skins. They are placed in a moderate oven at 180 degrees C.

After an hour they are ready and looking scrumptious.

When cool, they are packed into plastic trays and placed in the freezer. Ever one to be ‘frugal’, the trays are recycled from our Chinese takeaway! Basil really enhances the flavour.

We usually manage to freeze enough to last until next year. We use them for pizzas, soups and casseroles. Very tasty.

The whole process is probably not economic, but at least the tomatoes are prepared when the sun is shining. The electricity will be almost free from our solar panels! 

3 comments:

  1. Those look absolutely delicious! I wouldn't be able to resist having 'cook's plunder' before freezing them!

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    Replies
    1. Brenda usually calls them cook's perks- but often she is referring to her wine!

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  2. Thanks for commenting on my blog - I have been busy making ratatouille and bottling it, plus tomato sauce and soup. With the rest, which are still green, I will do what you have done, once they are ripe. I can't bear to waste them as this year has been quite a struggle, especially with the outdoor ones.

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