When you have an abundance of ripe tomatoes hanging from your own plants and you can´t eat all of them in a short period of time, think about the month to come when tomatoes are from greenhouses.
The best method to get rid of so many ripe ones is the all time favorite, tomato sauce.
It is so versatile, use it on future pasta dishes, on pizza, in Indian curries, in soups or what ever tickles your fancy. You can either make a rather bland basic one, or you go overboard and make a really delicous garlic and herby tomato sauce.
I like to have a tomato base with lots of flavour in the freezer, so I can pick it and just use it without the hassle of lots of seasoning.
So start and go out and get yourself a huge bowl of tomatoes and forward to store it in the freezer.
2 kg ripe tomatoes
2 red onions
1 white onion or shallots
6 cloves of garlic
2 red chili
3 tbsp olive oil
3 stalks lovage
5 stalks thyme
2 stalks rosemary
2 stalks ysop
4 tbsp tomato paste
100 ml white wine
30 ml balsamic vinegar
2 tbsp brown sugar
salt and pepper to taste
Use a big blender.
Peel the onions, garlic, destem the herbs and stick it with the chili -with or without seeds- in the blender. Give it a good blitz and get it out.
In a big pot heat up the olive oil and add the onion mix and fry it until the onions are softend add the tomato paste.
Wash the tomatoes and chuck them into the blender. Make a coarse puree and add it to the onions.
Cook for 3 minutes, then add wine, vinegar, sugar and salt to taste, get the heat down and let it bubble until the sauce has reduced to the thickness you love. Cool it down and store in some freezer bags for further use.