Glut of tomatoes

Tomato jam, with or without chilli. Lovely with anything you care to put with it. Cold meats, pies.
I've been hunting for a recipe for sweet tomato jam, but haven't found one as yet. We had the sweet tomato jam on toast from breakfast when we were on holiday in Spain, but that was years ago.

We have a huge glut too, with kilos ripening every day. OH is making tons of frozen concasse (peeled, seeded, roughly chopped) and I will make ketchup with the smaller ones. We also freeze cherry tomatoes whole on trays. We have never known a year like it.

I've been making pasta sauce for 2 days!!!

Give them to neighbours.

Or you can just freeze them whole. They look rather pretty when frozen like marbles or translucent billiard balls depending on the size. Then you can just bung them in soups, stews, etc in the winter.

Ratatouille, or just freeze them whole and use for cooking later.

Sorry Mamie just read yiur post. You said freeze them first!

our toms are rubbish this year.
H loves to make soup with ours, and we are usually drowning in it but I don't think he will manage one vatch this year.

It's a long time since I made tomato jam/marmalade, but I have dug out the recipe.

4 lb tomatoes (skinned and quartered)
4 lemons (Sliced whole, and depipped, cooked till soft in a small amount of water, or five mins in pressure cooker)
4lb sugar

Bring to the boil, Cook to a set.

I have added a note to it "Did not set. Added 1 bottle Certo. Success"

You may have to experiment.

I missed out to mince the cooled lemons or whizz them in a food processor.

Well, I never knew it was ok to just freeze tomatoes.
How lovely: they're one of my favourite things and I have lots this year.

They are too mushy when defrosted to eat raw, but fine to cook with.

I love them any old how!

We had a lot of cherry tomatoes frozen from last year. I have used them a lot in tomato and cheese omelettes through the winter. The little ones are not too mushy when frozen.

We have a glut too and I was going to dry some and store them in olive oil.
Apparently you halve them, place on baking paper on a baking sheet cut side up in a very slow oven (50C to 100C) for several hours (the recipes varied!) then place in jars - you can layer with garlic slivers and bay leaves - then cover with olive oil and store for up to 3 months.

However, I have managed to give most of them away

I make tomato sauce the easy way. Halved tomatoes cut side up on a baking tray, like yours, Jalima, with a coupld of chopped onions and a couple of chopped gralic cloves sprinkled over, then a drizzle of olive oil and an hour or so in the oven. The whole lot is scraped into a food processor (including black bits) when it has cooled a bit, and the tray rinsed (deglazed if you want to sound posh) with a splash of wine or water to get all the scraps. Whizz it to the required consistency, then freeze in convenient amounts. It makes a sauce for pasta, or is added to a casserole, or used to make tomato and beetroot soup in the winter. The soup is a lovely cherry red, and tastes rich and gorgeous with some feta crumbled over for garnish.

That sounds good Elegran
I'm sure we have another lot out there waiting to be picked so I may try that.

If you left it a bit too long and there are many black bits, it doesn't look very elegant, still tastes OK though.

I put it in the oven while cooking something else, to save heating the oven up separately. It only takes a few minutes to prepare.

What temperature Elegran?

We found with the big tomatoes they were about 70% water. So needed a long slow stew to reduce.
Never tried to preserve the cherry ones.

I've kept the recipe - never tried tomato jam.

I also have a glut, but with visitors we're working our way through it - next door offered us more!
I only grew beef tomatoes this year, but one weighed, believe it or not, 1lb 9oz!

Jalima I can't remember, it was a while ago that I last did it. I've not grown tomatoes lately. I think it was a medium heat - it isn't critical. It depends what setting the oven is on for something else. If it is lower, they will take longer, if it is higher, they burn faster!

No problems here. DH brought in about two pounds of tomatoes from the allotment 15 minutes ago, three different varieties. I've already eaten them.

The big ones occasionally make it into roasted tomato soup.

I've just remembered something I read a while ago :
All you need to do, whatever the size, is seal them in plastic bags, put in freezer, and use during the winter to add to stews, soups etc. No preparation needed.

ps I've just seen that OldMeg suggested the same thing - sorry!