tomato glut

I got a little carried away earlier this year when planting my tomato seeds....they looked so small when they were little seeds, 25 sweet million tomato plants and hundreds of tomatoes later, I am left wondering what to do with them all

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tomato glut

sweet millions

So, I went on the search for some tomato based recipes and here they are (slightly tweaked from those I found....I just can't help myself)

tomato and onion chutney

ingredients (makes 4 x 300g jars)

  • 1kg tomatoes
  • 500g red onion
  • 300g dark brown sugar
  • 150ml balsamic vinegar
  • 2 chillies (as desired)

Use organic ingredients if possible

method

  1. Peel and chop the red onions; once peeled, chop the onion in half and lay flat on the chopping board, chop horizontally approximately 5-10mm apart then rotate 90 degrees and chop again
  2. Roughly chop the tomatoes, into quarters if using cherry sized fruit
  3. Finely chop the chillies
  4. Add everything to the pan and stir well
  5. Simmer for 30 to 40 minutes or until thick and jam like in consistency
  6. Pour into sterilised jars and leave to cool

Enjoy with some lovely fresh bread and camembert, on top of a burger or as a salsa on nachos.  It will keep for up to four weeks in the fridge

blog | tomato glut | chutney and cheese

organic tomato and onion chutney

great with some fresh bread and camembert

basic pasta sauce

ingredients (makes 6 portions)

  • 1.6kg tomatoes
  • 150g red onion
  • 4 garlic cloves
  • 1.5tbsp rapeseed oil 
  • 10 leaves of thai basil

Use organic ingredients if possible

blog | tomato glut | weighing tomatoes

1.6kg tomatoes

fresh from the garden

method

  1. Peel and chop the red onions; once peeled, chop the onion in half and lay flat on the chopping board, chop horizontally approximately 5-10mm apart then rotate 90 degrees and chop again
  2. Peel and crush the garlic (feel free to chop if you don't have a garlic press)
  3. Add the onion, garlic and rapeseed oil to the pan and heat until light golden brown in colour
  4. Roughly chop the tomatoes, into quarters if using cherry sized fruit
  5. Tear the thai basil
  6. Add the tomatoes and thai basil to the pan and stir well
  7. Simmer on a low heat for approximately 2hrs, again you are looking for a thick, jam like consistency
  8. Pour into sterilised jars and leave to cool

Enjoy with some lovely organic spinach trottole, topped with grated parmesan

I hope you find these to be just as delicious as me but if you have any questions, please comment below and don't forget to share your tomato based recipes with us over on social media @bakerycakerybox

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