I have 20kg of tomatoes!

[Growing Mama]

I am looking for a really nice pasta sauce kind of thing, any ideas?

[red]

well done! jealous of such harvests when we up here are in the hungry gap!

I roast tomatoes with olive oil, with some garlic cloves, then blend.. that alone makes a great pasta sauce.

[Chickenlady]

How about this one from St Hugh:

http://www.rivercottage.net/SeasonalRec ... 3%a9e.aspx

You are lucky!

[Growing Mama]

well done! jealous of such harvests when we up here are in the hungry gap!

I roast tomatoes with olive oil, with some garlic cloves, then blend.. that alone makes a great pasta sauce.

I have done quite well with mine, and my Dad grows them like a pro and next time I see him he is going to have a big pick and give me about 20kg of them! I am soooo excited about it.

[MsWildFlower]

I have done quite well with mine, and my Dad grows them like a pro and next time I see him he is going to have a big pick and give me about 20kg of them! I am soooo excited about it.

Skite.

[Growing Mama]

I have done quite well with mine, and my Dad grows them like a pro and next time I see him he is going to have a big pick and give me about 20kg of them! I am soooo excited about it.

Skite.

I can share?

[Thurston Garden]

The year before last (last year was crap for toms here!) I had loads and loads of toms from 70 plants. I halved them and drizzled with olive oil, then seasoned them. They were then roasted in the Rayburn for about 30 minutes and then pushed through a sieve. I had a wee production line going.

The basic sauce was then put into hot jars and labeled. Some was pepped up with some chilli, but the majority of it was left plain to be added to as required.

Most of this sauce was used, once reduced a little, as pizza topping. Saturday is regularly Pizza night here - one large 14" square one fits perfectly in the Rayburn. Mmmmm. It's Saturday today! We still have about a dozen jars left.

The lil toms were halved and drizzled but dried in the bottom oven of the Rayburn. We still have one jar of these in olive oil. They, once dried a wee bit are like tomato crisps

[contadina]

I always used to make seasoned sauce (onions, herbs, chilli etc) to jar for the winter but since moving to Italy I do the same as all my neighbours who bottle both passata and whole and halved tomatoes. This is a bit more flexible as it means you can add whatever flavouring that you want when you come to use each jar of passata and you can use whole or halved tomatoes in soups, focaccias etc.

Passata recipe
Halve or quarter tomatoes into a large pan and boil until broken down sufficiently to run through a passata-maker, food mill or sieve. Simmer pulp until you get to a desired thickness and add salt, a little sugar and any herbs that you want then jar in sterilsed jars. Italians use a big metal net-like spoon (it looks a bit like a lacross stick) to ensure that they just jar pulp and no liquid; but it's not a biggie, you'll just have to reduce it a little longer when you come to use it if it's too thin.

Then stick in a water bath and boil for around half an hour. Take jars out when the water has cooled. If sealed okay store somewhere cool and dark. If any are not sealed okay you can redo the half hour in the waterbath or stick in the fridge and use withing the week.

Let me know if you are interested in the seasoned tomato sauce recipe as I'll post that up if anyone is interested

[MsWildFlower]

I have done quite well with mine, and my Dad grows them like a pro and next time I see him he is going to have a big pick and give me about 20kg of them! I am soooo excited about it.

Skite.

I can share?

[Milims]

Oooohhh - I'm sooo jealous!
How about this:

6Lb Tomatos chopped up
8oz Onion finely chopped
4 level tsp groud all spice
1 heaped tsp white pepper
1 tblsp salt
12 oz soft brown sugar
1/2 pt vinegar

Put everything except the vinegar and sugar into a large pan and cook until pulpy. Add sugar and vinegar and countinue cooking until reduced.

Makes about 2 1/2lbs

Very easy, very yummy!