We have a glut of tomatoes, far too many to eat. Does anyone know how to sun dry them or have any ideas about what I can do with them, apart from chutney?

Many thanks.

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I don't think my neighbours would appreciate that. Anyway, the tomatoes are not that ripe at the moment.

We make litres and litres of gazpacho.

You can also liquidise them put it in the freezer then use it in cooking instead of 'tomate frito'.

Thanks Beachcomber. I know this might be a bit dumb of me, but do you have to cook them before liquidising them? Gazpacho - sounds good to me.

Cook them, here is a recipee for chicken curry:

Step 1. 2 medium size Onions, shallow fry them until mid brown, add 2 chopped cloves garlic, half teaspoon of ginger,then fry for about 3-4 mins add about 3 medium size tomatoes fry for about 5-mins low heat

Step 2. add one tablespoon curry power (madras curry powder), one tablespoon of Paprika, about five pieces of cloves, half tabespoon coriander seeds and cumin seeds and cinnomen sticks. Add SALT If possible add some bay leaves. Low heat fry/boil on gas for about 8 mins

Step 3. Add the chicken (one whole chicken chopped into pieces), cover the chicken in the mixture and place lid on the pan - if wanted, add half pot of plain natural yoghurt, but dont do this until the chicken is half cooked. leave with lid on top of pan to cook - should take no more then about 15 mins.

Step 4. Boil some Basmati rice with salt. Usually need a bit more water then long grain/non basmati rice. boil until cooked completly. Rice rice with curry on top - ENJOY!!



This recipe can be used for any type of meat and veg. For biriyani dishes, Yoghurt added is a must and so is SAFFRON (easy to obtain in Spain!). Then layer the rice and chicken curry in one pot. fry one onion until they are black burned, sprinkle on top, add some red food colour to sprinkle on top with the onions = Biriyani.

Sun Dried.
Ermm leave them out in the sun

No, I don't cook them before liquidising them.

I have just made 10 jars of spicey chutney which is gorgeous. Also try a ratatouie (definitely wrong spelling) also sea bass fried with tomatoes and chillis. Yummee

Spot on spelling glynis

Thanks everyone. And still they ripen.

Next year it's definately only two or three plants as there's only two of us.

you dont need to cook them before freezing, although perhaps peeling them might be a good idea if you want to make tomato frito? peel them, blend them up, put in small tubs or bags and throw them in the freezer ?

are you near alhaurin? i´ll buy them off you? whats the price 1€ / kilo? thats all they are in the market...

if you have an excess why not go to the nearest "farmers market" and sell them there ?

I had 4 plants, but was given several cherrry tom plants by a Spanish neighbour whenb they went of on holiday, they are now getting a load of ripe fruit, and my 4 plants have just about finished, but I've got another 3 plants about 4" high, hoping for some late ones. Have given several lots away, and haven't bought any for weeks. Mind you with some of them weighing 3/4 lb I don't need many for a salad.

Sundried - remove seeds - cook overnight on a baking tray in the oven (lowest possible heat) - then leave baking tray outside in the sun for about two days (bring in at night though ) They are lovely