I make a lot with good big juicy red ripe tomatoes, and this year I experimented even further. Between that and the jam, there’s no room left in my pantry for anything else. Except probably more salt. I love salt.
If you’re finding yourself swimming in more tomato than you know what to do with, then grab a big pot, some sterilised jars, and flavoursome odds and ends. You’ll thank yourself in the middle of winter!
Or try enchilada sauce, which I did this time. It’s a bit watery as I only have a water bath canner (and therefore am limited to what I can can to be shelf-stable, unlike pressure canners) but it will thicken up nicely when needed.
I also made barbecue sauce this year, which required skinning the tomatoes, which requires blanching and iced water, which is entirely too much faffing about for my liking, but I like barbecue sauce. The smoky, sweet, thick kind. I’ve got my fingers crossed for when I open these babies. The link isn’t the recipe I used (cos I can’t remember it!) but that’s the one I want to try next.
What I wish I HAD done was make these beautiful semi-dried tomatoes from Foxslane. Ugh. I want them so bad.
Or you could try:
Tomato Sauce (recipes for both water bath and pressure canners)
Passata (I want that giant pot!)
Carrot, Tomato, and Coconut Soup (really only including this for the newborn spam!)
So what are you gonna make? What’s your tomato glut go-to recipe?