I lost count of how much we made last year, but put it this way, we just had the last with some pasta a week ago! Now bearing in mind we use it every time we have pasta for dinner and also reduced down on pizzas I think it did absolutely brilliantly.
The first batch I made this year was turned into Tomato Sauce which Lloyd declared delicious. Lloyd made a second batch last week which you can read about HERE! And I just made a batch today.
I picked around 10 kg of tomatoes and in the end it made 9 bags which each contain half a pint. Not Bad!
When we take it out of the freezer to use we do add things to it - for pasta sauce some fresh basil, perhaps a wee bit of cream, small chunks of Mahoe Mozzarella. Whatever takes our fancy really. If it's going to be used as the tomato sauce on a pizza base we just reduce it down a bit so it's thicker.
wow - 10kg of tomatoes is a lot! Looks great and just look at the size of that big one on the right in the pan (I'm guessing it's oxheart variety?)
ReplyDeleteNice work :)
ReplyDeletewendy, it's a brandywine - and that's a small one!!
ReplyDeleteOh I am so envious... I cannot wait until I can write a post like this, the only thing that I have ever had a surplus of in my garden is beans! Beans, beans, beans, they drove me nutty!
ReplyDeleteOooooooooooo fantastic! How many tomato plants did you have this year?
ReplyDeletePassata is something that we use loads of too, I am hoping to grow tomatoes for the first time this year and make some! stacey x
ReplyDeleteI love that name passata! We do a lot with tomatoes in the summer time, still perfecting that tomato sauce though! Great work, it looks delicous!!
ReplyDeleteAli, the only reason I have such a glut is I grew 14 plants! heehee
ReplyDeleteLooks wonderful! :)
ReplyDeleteI have 14 this year!
ReplyDeleteBut I've just discovered a rogue plant - self seeded under the oak tree -it has the most beautiful vine of tomatoes on it - still green - looks like a tommy toe from last year!!
Fresh tomatoes are such a gift. I can't wait until mid July when the tomatoes are ripe, red and juicy. Great idea with the sauce.
ReplyDeleteI chop my tomatoes, onion and capsicum roughly, put in an oven dish, then add whole garlic cloves, swoosh over with oil, salt & pepper, then roast at about 160C for 45-60min - until all squishy. Squeeze roasted garlic out of its skin, then use a stick blender to whizz it all up. Freeze. OK to leave in fridge for a few days after cooking but before whizzing if you lose momentum. Yum! If you pass through sieve to get rid of skins you can add chicken stock which makes a very nice tomato soup.
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