Tomatoes, Tomatoes, More Tomatoes

Tomatoes, Tomatoes, More Tomatoes!

Recently I put the call out on my Wicked Wellbeing Facebook page for suggestions on how to use a plentiful supply of tomatoes from my garden – I got such a huge response that I wanted to put it into a resource where we could all keep coming back to. If you don’t have tomatoes growing, they are very good value in the supermarket, produce shops and markets at the moment so here’s how to make the most of them…. thanks to the many people who commented on FB with their wonderful ideas!

Recipes on the Wicked Wellbeing website:

Suggestions from our Facebook followers:

Annabel Langbein’s Harvest Sauce – base for soup, stirred through pasta, added to casseroles. This came up frequently so I made it and it’s amazing! Perfect for pizza bases, and also to freeze.

Tomato Pasta Sauce or Soup – with heaps of onion, zucchini and a little pumpkin for sweetness. Blended and used as pasta sauce or tomato soup

Pizza Sauce or Tomato Paste – can be frozen in ice cube trays

Gazpacho Soup – tomato soup served chilled

Sautéed Chopped Tomatoes – with zucchini, red onion, basil, garlic, balsamic vinegar – makes a tasty side dish

Ratatouille – a French Provençal stewed vegetable dish

Semi-dried Slow Roast Tomatoes – halve tomatoes, dab on oil and a slice of garlic, sprinkle on oregano and salt, then roast low and slow. These can be jarred in olive oil and used for antipasto

Tomato and Basil Tart – with feta and thyme

Salsa – tomatoes, cucumber, garlic, red onion, coriander or basil, optional fresh chilli + a splash of olive oil

Kasundi – Indian Tomato Chutney – good way to spice up rice, quinoa, buckwheat etc

Relish or Tomato Chilli Jam

Tomato Mozzarella Salad

Tomato Bruschetta

Here’s a family favourite recipe that was supplied on the post, thanks to Jane Thorn…

8-12 tomatoes, chunky chopped
2-3 cloves crushed garlic (fresh is best)
¼ c olive oil (virgin is best if possible)
¼ c kalamata or good quality olives
fresh dill or basil
cubed feta cheese (optional)

Mix all ingredients together (you can add more or less), season with salt and pepper to taste.
Serve on top of fresh spaghetti or pasta.

Don’t forget these simple classics:-

fresh tomato and basil in a sandwich, on toast, corn crackers or in homemade burgers;
sliced tomatoes on pizza, quiche or frittata;
diced tomatoes in a fresh green salad with vinaigrette, or rice salad with capsicums and herbs, or a greek salad with cucumber, olives and feta.

Many of these jarred condiments will keep for several months or the sauces can be frozen. You can also freeze chopped tomatoes or whole cherry tomatoes to use throughout the year.

If you’d love to come along to our Healthy Family Dinners cooking workshop where some of the dishes use tomatoes, check out the details by clicking this link https://wickedwellbeing.com/workshops-2/

Enjoy and please comment if you’ve got any questions or if you tried anything that was recommended!