It’s that time of year again when tomatoes are prolific and sweet tasting. As autumn emerges from under Summer’s cloudless skies and the heat of Ms Summer dissipates a little, tomatoes come into their own.
It is at this time of year that I make tomato paste/sauce, to be frozen for use throughout winter. It can be frozen in icecube trays, then the blocks can be placed into ziplock bags. Cubes are easy to pop into soups and curries.
Pick up tomatoes when they are at their cheapest. The different pastes and sauces I use are here. Feel free to explore. Then browse the additional ideas below.
Throwing the tomatoes through the cold press juicer, and freezing the wonderful juice. I can see LOTS of tomato soups this winter.
Freeze tomatoes whole to use in dishes as required through winter. Take a large ziplock bag and fill it, in a single layer, with fresh tomatoes. Squish (the technical term, obviously) as much air out as you can, seal the bag and place in the freezer. Tomatoes can be placed, whole and frozen, into dishes where they can cook and collapse. Alternatively, take out as many tomatoes as you need and place in a colander. Boil a kettle and pour water over tomatoes. Remove skins (they come away easily), place into the pan and get cooking.
Let it be a tomato-based winter! You can browse all of our tomato recipes here.