What Did You Eat And Drink Last?

[Friday]

Corned Beef, Cabbage, Potatoes, Carrots, Beer. ☘

 

[blackemerald1]

Righto.. I've got a problem I have 2 million almost over-ripe tomato's and it's gonna get worse. aaargh...

I need a simple recipe that uses fresh tomato's in bulk. Particularly tomato soup that I can FREEZE please? For when Winter does actually arrive.. :rolleyes:

I've got lots of little food grade containers that seal very well and would hold about two bowls of soup... (from my continued fascination with Hommus) I've got the freezer too :)

I have made tomato sauce, relish - enough to feed a small nation. So no more of that...

Anyone?

 

[The Albatross]

Righto.. I've got a problem I have 2 million almost over-ripe tomato's and it's gonna get worse. aaargh...

I have made tomato sauce, relish - enough to feed a small nation. So no more of that...

Anyone?

Salsa! (if you don't want to, you don't have to add the peppers)… recipe half way or a bit more down.
Tomato Salsa Recipe for Canning

Failing that... if they're nearing to fully ripe, it's time for a bunch o' good deeds and a give away? One never knows what comes back to ya in a blessing when ya do that.

 

[blackemerald1]

Thanks @The Albatross - I've given all of my neighbours a bucket each and told them they can pick directly from the plants if they want more. That's not reducing my over-supply much though. :(

Amazing... I've waited so long for them to ripen and it's all happened in the space of two weeks...

I've currently got a very large bucket on the kitchen floor full.

I forgot to add I don't have a preserving kit though I am looking into it for next year. So everything from here on in must be fit for freezing.

My tomato's are Tommy's so about the size of a small egg or large marble...not really suitable for skinning.

It's ok - I'll make some more tomato sauce that uses about 4 pound each go. shrug... I'm not throwing them out that would be horrible and wasteful.

 

[Teasel]

Love fresh ripe tomatoes
Roasting the tomatoes with garlic makes a lovely soup - and here's some more tomato soup recipes :)

 

[The Albatross]

Leftover Ham/pesto/brie/tomato pie and a cup of chicken vegetable soup.

 

[Teasel]

Chinese shrimp cakes & edamame beans

 

[Teasel]

Vegetable samosas
Vegan sugar free chocolate
Too much caffeine :woot:

 

[Friday]

Righto.. I've got a problem I have 2 million almost over-ripe tomato's and it's gonna get worse. aaargh...

I need a simple recipe that uses fresh tomato's in bulk. Particularly tomato soup that I can FREEZE please? For when Winter does actually arrive.. :rolleyes:

Personally, I’d just crush them (blender), cook them down a lot, with just a little bit of salt to help them lose water and keep longer, and preserve them otherwise plain.

But my tomato soup recipes all start like this (as do my tomato curries, most of my beef stews, gumbo, etc. even if that lot takes longer to cook)

- grab box o’ Pomi crushed tomatoes or tomato paste.... ;)

And end with me eating soup about 5-10 minutes later.

Alternatively... Sun Dried Tomatoes

If it’s still a mile from the sun where you are, a baking sheet, tomato halves, sunshine... and then store them in olive oil.

My tomato's are Tommy's so about the size of a small egg or large marble...not really suitable for skinning

You’re probably tomato’d out by now... but those are the perfect size of these babies. AKA The only way I eat tinned tuna (unless starving or sharing with the cat).


Tuna Stuffed Tomatoes

Spoiler: Recipe

(P. 641 Silver Spoon)

4 tomatoes
4 salted anchovies pasted
(heads removed, cleaned, filleted, soaked & drained)
OR 2 tsp anchovy paste << what I do
200g tinned tuna in oil, drained <<< not standard size in US. I just apx it.
1 TB capers, drained & rinsed
1 scant cup plain yogurt, drained is better but not necessary
1 TB flat leaf parsley, fresh, chopped
5-6 fresh chives, chopped
Juice of 1 lemon
Salt & pepper
Fresh basil leaves to garnish

- Cut off tops of tomatoes
- Scoop out flesh (& place in strainer to drain)
- Sprinkle shells with salt & invert over paper towels to drain 1hr
- Combine in blender or food processor >> tuna, anchovy, tomato flesh, capers, yogurt, parsley, chives, & lemon. Fairly smooth but not quite mousse. (Unless you get distracted, in which case mousse is fine. But a bit of texture is nice)
- Salt & pepper to taste
- Spoon mixture into tomato shells
- garnish with fresh basil
- keep in fridge until ready to serve. Best same day.

 

[Ronin]

Gimme all y’all tuna, I am still not over tunas, after a... week of it, I think.

But low on tomatoes.
Tho yummy yummy onions on top. And something that wasn’t basil but was great. My smell/taste are bit shot rn.

 

[Lucycat]

When I have a glut of tomatoes I freeze them whole and uncooked. They come out like snooker balls. Once defrosted they can be used for sauce, soup, chilli jam, chutney whatever - you can make that decision later. Of course they will be soft when defrosted so no good for eating in salad, but great for just about anything else.

I have done this with both ripe and green tomatoes, with great success.

 

[Lucycat]

My dinner tonight, that I've just had was ribeye steak, cooked rare, with peppercorn sauce, French fries, onion rings, grilled tomatoes, French beans and for Rory mushrooms too, all served with a glass of Jammy Red Roo wine.

It is one of my favourite meals although has to be a treat as the steak is so expensive.