Dealing With a Tomato Glut

There's nothing quite like growing your own manufacture, however if you have been undefeated you may eventually find yourself with an excessive amount of. There square measure solely such a big amount of friends willing to require your excess tomatoes. And at the tip of the season, even if the plant is dying off, there square measure still lots of inexperienced tomatoes left on the plants. What to do?

Picking inexperienced Tomatoes

If your plants begin to vanish at the tip of the season however you continue to have lots of fruit left on them, merely decide them off.

You currently have a choice: you'll either use these to gather seed prepared for next year's crop, otherwise you will ripen them on a sunny window sill and use them up (more thereon later).

Collecting Seed from Tomatoes

To propagate tomatoes from seed, merely scoop out the seeds into a glass jar. don't fret if a small amount of pulp comes at the side of it. Screw on the lid and place on a sunny window sill for many days till a plant life forms on prime. This plant life can eat through the jellylike coating on the seeds.

Once you'll see the plant life operating (around three days) transfer the contents of your jar to a different glass jar and fill to a couple of third full with heat water. something that floats on prime is waste - scoop this out. you ought to currently have healthy tomato seeds on very cheap of your jar. Add some a lot of water and swish around to assist clean the seeds, then strain through a sieve to gather the seeds.

Place on some towel to dry out utterly (say two or three days) so store in associate airtight instrumentation till you're able to plant the seeds.

Using Up Excess Tomatoes

OK, therefore you currently have millions of ripe tomatoes. What to try to to with them?

You can create tomato relish, tomato condiment, de-seed them and coerce juice, however my absolute favorite factor to try to to is to form pasta sauce. Not catsup sort pasta sauce, however an exquisite pasta sauce you'll use on pizzas (as a base), in pastas and lasagnes, in soups and moussakas. This sauce is therefore versatile, and may be with success frozen in parts for many months.

Here's my very own recipe:

Diane's Tasty pasta sauce

(Preparation Time: five min preparation Time: thirty min)


  • 60 grams of butter
  • 2 tablespoons of vegetable oil
  • 1 onion, finely cut
  • 2 teaspoons of crushed garlic (or three garlic cloves, crushed)
  • 1 kilogram of ripe tomatoes
  • 1/3 cup of finely grated Parmesan cheese
  • Salt & pepper to style


  1. Melt butter and vegetable oil in a very pan and add onion and garlic. Cook over a coffee heat till the onions square measure soft and golden.
  2. Chop the tomatoes finely (you will use a food processor). increase the pan and produce to the boil. Simmer, uncovered, for a minimum of half-hour, stirring sometimes. For a very intense sauce, let the amount visit 1/3rd.
  3. Add the Parmesan and stir to mix. If the color could be a very little pale (depending what tomatoes you use) you'll add a touch ingredient. Season with salt and pepper to style.
  4. Great with alimentary paste and a touch Parmesan cheese, or use as a base for your dish.
  5. If you prefer a touch a lot of texture in your sauce, add cut basil leaves, diced eggplant, de-seeded olives, sliced or cut mushrooms and / or finely cut shrub once the onions square measure well-done. check that you cook these for many a lot of minutes to melt before adding the tomatoes.

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