[Mash Mad]

All my, well allmost, of tomatoes which i left to ripen in the greenhouse
have gone ripe   so now ive got a lovely bowl of nice, tasty and juicey toms. see the pic at the bottom

also theres a bouns.      

The heat from in the greenhouse has part cooked them for me   as there a bit on the soft side, anyway i put them to cool and im wondering what to do with them.
 
so reply to this topic with your ideas
thanks, green finger           

[Jonajo]

oo so many...a great food ingredient: So apart from eating as they are, try any one of:

(1) quick salad: thickly slice, add torn basil, drizzle of olive oil, proper salt (not table salt!) and freshly ground pepper and leave to stand at room temperature for an hour or so for flavours to mingle. Then eat. Delicious as a simple salad. Even better if you have mozzarella to mix with this.

(2) simplest tomato sauce: Heat some oil and fry some garlic and onions until soft. Add the toms (skinned or not skinned - doesn't matter), seasoning and a tsp or so of sugar. Simmer for about 45 mins gently. Add to freshly cooked pasta (or as a basis for so many other things.)

(3) Roast them: halve them, salt and pepper on them, and roast for about an hour at 180-190C until they go caramelly on the cut surface. Intense flavour as some of the water evaporates during roasting.

[Mash Mad]

thanks sounds delicous 

[jamima]

tomato and basil soup with some nice bread, delicious

[Mash Mad]

I just had some roasted tomatoes and chicken for dinner, they were outstanding.  

really, really tasty and flavoursome. Thanks jonajo, will be cooking roast toms a lot more from now on.  

[mumofstig]

I like to cook mixed roast veg..............spuds, swede, pumpkin, onions etc and often throw some tomatoes on the top and they all sort of caramelise together...scrummy

[shokkyy]

I just discovered another nice glut combination - get a frying pan good and hot with oil, then chuck in chopped up courgettes, tomatoes, sliced shallots, with a good sprinkling of garlic on top, and fry till they're verging on crispy. Delish, and kills three gluts with one stone (four if you count the garlic)