WHAT TO DO WITH 4KG OF YELLOW

cherry tomatoes, any ideas please cos we don't wanna waste them. thanks.

Curried Ketchup:
1 pint cherry tomatoes
1/2 cup red wine vinegar
1/4 cup sugar
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
Pinch ground cloves
Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.

Yield: 1 cup

Sauteed Chicken with Yellow Grape Tomatoes
* 2 tablespoons olive oil
* 2 skinless boneless chicken breast halves
* 1 cup yellow grape tomatoes or 1 cup halved cherry tomatoes
* 2 garlic cloves, minced
* 1 tablespoon balsamic vinegar
* 2 tablespoons chopped fresh basil
Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 plates. Add tomatoes and garlic to skillet; sauté 1 minute. Add balsamic vinegar and 1 tablespoon basil; sauté 30 seconds. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon basil and serve.

Tomato Onion Tart
Pâte Brisée (tart dough) for one 10-inch tart
3 Tbsp olive oil
1 Tbsp butter
1 and 1/2 Lb yellow onions, sliced
1 and 1/2 tsp salt
1 tsp balsamic vinegar (optional)
6 oz gruyère, grated
1 Lb cherry tomatoes, halved

1. Roll out the dough 1/8 inch thick. Fit into tart pan, trim, and chill 30 minutes while preparing the onions and preheating the oven.
2. Preheat the oven to 425F with racks in the bottom third and upper third of the oven. If you have a pizza stone, place it on the bottom rack.
3. Set a large, heavy pot oven medium heat. Add oil and butter. When butter is melted, add onions and salt. Cook stirring occasionally until onions are tender, about 12 minutes. Turn down the heat to medium-low and cook stirring occasionally until onions are medium brown, about 45 minutes. Add balsamic vinegar (optional), and cook stirring occasionally until onions are dark nutty brown, about 15 minutes. Take off heat and set aside.
4. Place the tart pan on a cookie sheet. Line the tart shell with parchment paper or foil and dry beans (or some other weigh) and bake in the bottom third of the oven for 18 minutes. Remove parchment paper with beans, lightly poke dough with a fork at 1/4 inch intervals to prevent it from puffing up, and return to the bottom third of the oven for 5 more minutes.
5. Turn down the oven to 375F.
6. Fill the tart shell with caramelized onions. Sprinkle with a layer of gruyère. Arrange cherry tomatoes cut side down in concentric circles starting with the outer circle and working your way in towards the center of the tart. Bake tart on the bottom rack for 15 minutes. Move tart to the top rack and bake until tomatoes are just starting to brown, 15 more minutes. Cool 10 minutes before serving.

Just throw them into some snaplock bags and freeze.You can make something with them later or just take a handful out to put in casseroles etc during Winter.

Tomato Jam
Makes about 2 half-pint jars.
2 lb, generous, tomatoes (see Note)
½ small lemon, seeded and sliced paper-thin
¾ cup sugar
½ cup brown sugar
large pinch of salt
½ tea pure vanilla extract
1 tea butter
Put the tomatoes, the sugars, and the lemon into a 3-qt, preferably slope-sided pan. Cover and bring to a boil; reduce the heat to medium and cook at a bubble, still covered, for about 10 minutes to soften the tomatoes. Remove the lid, and cook for about 45 minutes, or until it is thick and the skins have pretty much fallen off (see Note below), chopping at the tomatoes with a wooden spoon from time to time; adjust your heat if needed to keep it bubbling but not boiling hard. Add the vanilla and pinch of salt, then reduce the heat to a simmer and cook about 10-15 minutes more. Stir in the butter. Ladle into clean jars and seal; store in the refrigerator or freeze.

NOTE: You can skin the tomatoes or not. To skin, bring a pot of water to a boil, lower the tomatoes in for about a minute, then drain; the skins should have split and will remove easily with a sharp knife. If you leave the skins on, they will come off duringcooking and curl up into little sheaves. You can pick them out with a fork after 45 minutes of cooking, or you can just leave them in. You could also strain your jam.

Gazpacho Andaluz
Fill an 8-cup food processor bowl about ¾ full with tomatoes, then to the top line with other ingredients. It is more or less in the following quantities.
4 or 5 cups tomatoes, cut into large pieces
1 large red or green pepper (I prefer red), seeded and cut into chunks
1-1 ½ large peeled cucumber, seeded and cut into 1” slices
2 large cloves garlic, peeled
2 or 3 slices fresh, quality French or similar bread, torn into large pieces
4-5 T extra virgin olive oil
3-4 T wine vinegar (red, white, or balsamic)
¼ cup warm water
Salt

Blend everything in the food processor until completely pureed. Start with the lower amount of oil and vinegar; if you are using balsamic, use a light one and use the smaller amount. I often use white balsamic. Also, avoid the temptation to use more garlic; in this case, less is more. Taste and correct for seasoning, adding salt and more oil and/or vinegar as you like. Put a sieve over a large bowl and pour in the contents of the food processor. Strain, pressing down with a wooden spoon and scraping the sieve bottom frequently. The soup should have nice body, but be completely smooth. Cover and refrigerate, and serve cold. This soup is rarely served garnished, but you can chop a little additional cucumber and pepper for the top if you want. It will keep for several days, but the emulsion will begin to break down and begin to liquefy a bit. Whisk it well before serving.

Soup

I made this soup the other day. The only thing I did differently was added some Tabasco sauce and sour scream when I used a cup full just for a bit of a creamy kick.

ALISON HOLST’S FRESH TOMATO SOUP
1-1.5 Kg ripe red tomatoes
1 slice white or brown bread or a bread crust
1 tsp salt
1 tbsp sugar
½ tsp each of dried basil and dried oregano
1-2 garlic cloves, chopped
1 onion, chopped onion
about 2 tsp wine vinegar
Optional: parsley, bay leaf, thyme

Put the tomatoes into a large microwave casserole, halving large ones. Break the bread into small pieces and add it to the tomatoes. Sprinkle with the salt, sugar, basil and oregano, replacing the dried herbs with fresh ones if you have them. Add the chopped garlic and onions, and small quantities of other herbs you have. Cover the microwave dish, and cook until tender and mushy. Cook at HIGH power for about 10 minutes, then lower the power to 50% if you think the mixture may boil over, and cook for 10 minutes longer - if there is no danger of overflow, leave it on high power. Break up the mixture with a potato masher, leave to stand for about 5 minutes, then shake and press through a coarse sieve (I use the food processor and don’t sieve it – depends how smooth you like it or if it’s to be served as juice). Add the vinegar, tasting after 1 spoonful is mixed in. Cover and chill in the refrigerator, adjust seasonings if necessary.
If serving as JUICE pour into glasses over ice. Add a dash of hot pepper sauce or Worcestershire sauce to each glass, and put a stirring stick of celery in each glass if you like.
If serving as a COLD SOUP, pour into individual bowls just before serving. Serve like this, or pass bowls containing crisp croutons, diced celery, diced peppers, cubed tomatoes, cubed avocado, chopped cucumbers, etc.
If serving as HOT SOUP, stir in parsley or chives if desired, or stir in as much cream, crème fraiche, or sour cream as you like, making cream of tomato soup. Serve with croutons, if desired.
Note: If cooking this soup on the stove-top add the bread once the tomatoes are cooked until tender.
This soup freezes well too. :-))
245sam (17 )11:45 am, Fri 11 Feb #2

geez thanks TARSHLOVE, your a wealth of info you are.

LOL thanks just sharing what others have shared with me. I am getting at least 3Kg's of Tomato's out of my garden every 3rd day here so have had to come up with ways of using them. Hope some of the recipes were of some use.

There is also a Digby Law's Tomato Relish Recipe that's up near the top not sure how is would be with Yellow tomato's but id give it a go :o) also great in salads and pasta dishes for some awesome colour :o)

cherry tomatoes, any ideas please cos we don't wanna waste them. thanks.

LOL thanks just sharing what others have shared with me. I am getting at least 3Kg's of Tomato's out of my garden every 3rd day here so have had to come up with ways of using them. Hope some of the recipes were of some use.

There is also a Digby Law's Tomato Relish Recipe that's up near the top not sure how is would be with Yellow tomato's but id give it a go :o) also great in salads and pasta dishes for some awesome colour :o)

cherry tomato ideas

I've frozen mine, then the skins come off easy when thawed, and i've just made puree for now and frozen it again.
Then I can make soups, stews, pasta sauces, relish and so on later.

It's tomato abundance time of the year again so someone might be needing some recipes, etc.:-))