Here’s what I picked in the garden TODAY. I have a serious tomato glut… not to mention zucchinis and cucumbers. I’ve given up on both of those crops, we can’t keep up and I can’t give them away to anyone! Pretty though aren’t they? Ive got a whole red/green/yellow color scheme going on. The big ones on the left are Black Krims… I should have added something to the picture to give you a sense of scale (because those are giant marrows and cucumbers in the background). These are hands down my favourite tomatoes. The yellow-green tomatoes in the middle are green zebras (that’s their color when ripe – actually a little over-ripe they shouldn’t be so yellow) and the front right hand truss tomatoes are black cherries.
In between birthday parties this weekend (we have two to attend) I am going to be preserving these and the few dozen others already scattered around my kitchen. I think Ill just cook them up into a pasta sauce to freeze in small portions… unless you have any better suggestions?
The Green Dragonfly 
Tomato and Jalepeno Jam is a lovely way to use up tomatoes! Also sweet tomato chutney 🙂
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Yes I should make some chutney I haven’t this year so far!!
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try this salad maybe? http://cafedisarray.blogspot.com.au/2013/01/sixty-second-salad.html
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Looks like what I was imagining for my pasta sauce!
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Try to make some ketchup to pour piping hot in bottles and to top with olive oil.
For example, this recipe http://www.jamieoliver.com/recipes/vegetables-recipes/homemade-tomato-ketchup
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Mmm mmm that does look good!
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Oh, how I’m looking forward to tomato season! I do find it odd that I’m just about to plant some and you’re harvesting 🙂 I came up with an amazing way to use them last year –
Make (or buy) enough shortcrust pastry to line a large flan tin. Prick the pastry a few times with a fork and blind bake at 190C for 10 mins or so. Meanwhile, finely slice 2 or 3 red onions and saute them gently in olive oil with a grating of lemon zest until they’re soft. Slice your tomatoes – cherries in half, larger ones in quarters (but in rings so they still look pretty.) When your pastry is golden, scatter your onions over the base and top with your tomatoes – cut side up, pushed in close together like a mosaic. When you’ve crammed as many in as you can, sprinkle with salt, a quick drizzle of olive oil and fresh thyme (or whatever herb you have to hand.) Bake until done – approx 25 mins but check sooner as my oven is notoriously bad 🙂 This is so simple but tastes so good – don’t bother with shop bought toms though as it depends on the wonderful taste of homegrown!
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Yum, how good does that sound! Im going to make that tomorrow!!!!
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Let me know how it goes! It looks great as well, especially if you use all the different coloured tomatoes 🙂
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Here are some ideas for you, make salsa, tomato soup, dried tomatoes, donate to a food bank. I hope that helps! I love your spaghetti sauce idea too! Hugz, Lisa
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Oh yum! I would have all that used up in no time. The small tomatoes would be made into a salad with cilantro, onion, olive oil, lemon juice, salt, pepper and garlic powder. The bigger tomatoes for sandwiches. Or sliced and topped with mozzarella. Baked with eggplant for parmigiana. Zucchini soup. Zucchini fries (baked in the oven). Zucchini shredded and sauteed with onion and cumin. Zucchini bread (check out this recipe Dawn posted): http://girlunwinding.wordpress.com/2013/02/13/lemon-zucchini-bread/
I just had lunch and I’m still feeling hungry. Think I’ll go make the lemon zucchini bread now.
Enjoy your bounty!
Tammy
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Oh how I hope I have your problems in a few months, I can’t wait to get back out in the garden and start playing in the dirt.
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How strange to be reading about tomato gluts in February. That’s what comes of reading blogs from the opposite hemisphere! I like to dry mine in the oven so that they are ‘sundried’ and then store them in oil and vinegar. Last time I tried this I over did it and they were too crispy. We ate a lot of them as party nibbles, dipped in a creamy yoghurt-y sauce and they were delicious like that too.
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You’re quite the green thumb! I kill everything I try and grow! Looks delicious! I’d probably make pasta sauce if I had that many tomatoes! Chuck in a few other vegetables, garlic and herbs, roast them all up, and then puree them for a delicious pasta sauce!
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Tabuli definitely. As well as sauce. 🙂
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