I never, ever struggle with things to do with my tomatoes. Even the green ones from the plants that fall prey to blight get used, and the results keep me happy for many a winter’s day.
My favourite way to preserve my tomatoes is slow-roasting them in the oven. You can find out how to do it here, but I tend to pick certain cultivars for this as they roast better than others. It’s obviously completely silly to use cherry types as they are too small to make anything worth eating and are full of juice, so reduce something rotten in the oven.
My favourite roaster is ‘Egyptian‘, which has such a lovely rich flavour and, as a dry, thick-fleshed tomato, still has plenty of bulk after four hours of cooking. Or try the sweet, thick yellow ‘Hugh’s‘ for huge juicy chunks.
And even when blight attacks, I’m secretly a little glad because it means I can dig out my green tomato chutney recipe. Oh, the number of jars of this stuff I get through! It is perfectly tangy and warm and is maddeningly lovely with a slab of brie.
How about you? What do you do with your bountiful harvest of tomatoes?
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Tracy M.
I just love green tomato chutney, my mum makes it every year for christmas,i will have to try and make it myself and give some to my mum.
Kimberly
I was actually planning on slow roasting some cherry tomatoes – Principe borghese. They’re very… dry, as they’re intended for drying. I hope they don’t shrivel too much!
F&F
Ah! Well let me know how they go: I suppose it depends on how big the cherries are! I’ve roasted ‘black cherry’ before, which is quite a large one, and that worked…