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10 ways to use up ripe tomatoes

It’s safe to say that tomato season is most definitely in full force, and if you are anything like us, and have been growing any variety you could get your hands on you may now have a glut and be asking yourself ‘what do I do with all these tomatoes?’. 

Well we are here to help! The team at Piglet have been getting rather competitive this year with growing tomatoes. Some have an abundance, whereas many have great looking plants but sadly no ripe tomatoes yet. 

Regardless of whether you are growing your own or are just a huge tomato fan, we thought we would share some favourite ways you can use up a glut of tomatoes by getting creative in the kitchen, resulting in some really, really delicious dishes! We have some classic dishes such as soup, pizza or pasta sauce and a simple salad, as well as a few more that we think are so delicious you will definitely want to take a little more time and try them. 

Serve any of these at your next gathering, family meal, or even a decadent meal for just yourself. Why not make it even more special setting the table with our luxury tablecloths and napkins.

Tomato tart 

We shared this recipe with you a last summer and it is so good we couldn’t not share it again when talking about celebrating the best of summer tomatoes. We absolutely love the simplicity of this recipe and think you will love it too.

 

Ketchup

"When life gives you ripe tomatoes, make ketchup!"

We couldn’t have said it better ourselves and Jamie Olivers recipe has a hint of spice that will up your steak and chips game with one dollop. The perfect foodie gift or keep stocked in the fridge for all ketchup emergencies.

 

Soup

You can’t really go wrong with a classic tomato soup., and creaminess in this one comes from adding some cashews to the roasting tin with the tomatoes. The results are rich, flavourful and sumptuous. The riper the tomatoes the better with this one, for maximum flavour. 

 

Roast tomatoes and yogurt

We are yet to find an Ottolenghi recipe we don’t like and this one is a firm favourite amongst many of the Piglet team members. The combination of hot, sweet, charred cherry tomatoes with cold tangy greek yogurt make this dish invitingly delicious. Best served with some crusty bread or focaccia to mop up all the yummy juices.

 

Green Tomato Chutney

This classic condiment celebrates the end of season green tomatoes. The combination of spices with the apple and raisins make this the perfect addition to your next cheese sandwich.

 

Baked tomatoes with ginger and coconut

 

Not much can go wrong with a classic Nigel Slater recipe. In this recipe he celebrates the seasons fresh tomatoes by making a delicious sauce to spoon over the tomatoes. Best served with some fresh warm buttery bread or homemade flatbread. 

 

Tomato, leek and almond galette

This recipe is definitely worth the extra time as its sure to be a winner centre piece dish and ultimate crowd pleaser at your next gathering. Served hot or cold, this is one to add to the repertoire.

 

Tomato salsa

Jamie Oliver describes this salsa as the ‘perfect simple salsa to accompany grilled fish and meat, or fajitas’. We think it would also be great with a great guacamole and tortillas, or a simple avocado toast.

 

Tomato, mozzarella, basil salad  

The combination here of ripe soft tomatoes, fresh basil and creamy mozzarella make this simple salad a winning combination that is sure to please anyone. 

 

Marinara pasta / pizza sauce

This trusty, simple marinara sauce recipe comes from one of the Piglet team members. Rebecca cooks hers in a slow cooker but you could easily make on the stove top. It is the perfect addition to any pasta dish or topping for your next at home pizza making session

All you need is; 

- 2 onions

- 3 garlic cloves

- 3 tins of plum tomatoes (or 2 tins and as many fresh tomatoes as you have to spare)

- Big sprig of thyme

- 1 bay leaf

- 1 tsp flaked salt

- 1 tbsp soft brown sugar

- 1 tbsp balsamic vinegar

- Grind of pepper

- Handful chopped basil (optional)

Soften the onions and garlic in a pan first for 10 minutes and then add to the slow cooker. 

Add all the other ingredients and turn onto high for 3 hours. Keep the lid on but with a little gap to allow the sauce to reduce.

Keep an eye on it but it should start to reduce and start to small amazing 

After about 3 hours (or longer if you want), remove the thyme and bay leaf and whizz it all to a smooth sauce with a handheld blender.

Add the handful of chopped basil

Tips from Rebecca 

“I usually then split into containers and freeze them, so that I always have homemade tomato sauce ready in the freezer for pasta, pizza and anything else you might need it for. You can be as flexible as you like with this recipe, as it all totally depends on taste. If you want it sweeter, add more sugar (or other substitute), if you want it more chunky, just slice the tomatoes against a wooden spoon in the pan. Super easy and mega tasty!”

 

As always, we would love to hear what you think as well as see any recipe you make that we have shared. Don’t forget to tag us on Instagram 


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