Bakers Dozen: Best Tomato Recipes

We have been growing our own tomatoes for nearly fifteen years, whether it was on our window sill at home, our greenhouse at the allotment plot  in Scotland or here, in our back garden in Wales, the passion for trying to grow some of our own, continues.   

This year the tomatoes are not as plentiful, but they are still tasty and bit like the courgettes, every year I wonder what am I going to do with all these tomatoes, other than making the usual soups , chilli red tomato chutneys, sauces and lasagne.  So if you are looking for some inspiration and are looking for something different than you have come to the right place.

First up is Rosemary Elliot's vegan Bloody Mary Jelly 

Next we have an Oven Baked Za'atar Tomato and Potato Frittata

Something light to snack on Pan Con Tomate - Catalan Tomato Bread

Something light to eat for lunch Red Pepper and  HarissaTomato Potatoes , the vegan  with VPud Black Pudding is optional. 

How about this Red Tomato, Fenugreek, Paneer Coconut Curry

Something to impressive your dinner guests with - Savoury Cherry Tomato Clafoutis

Savoury  Cherry Tomato, Paprika Mozzarella Muffins

Slow Cooked Balsamic Tomatoes and Butter Beans 

Sweet and Savoury Tomato Spring Rolls

Tomato Farinata with roasted aubergines and black olives

Tomato, Potato and Rosemary Bake

Vietnamese Tofu in Tomato and Black Pepper Sauce

Green Tomato Chutney

Do you have a favourite tomato recipe that you make year on year, please let me know.

I am also sharing 12 tomato recipes from my co-host of Eat Your Greens Veg Hog, as well as linking to the Guardian celebrity chef and food writer tomato recipes. 
The Guardian Part 1
The Guardian Part 2
The Guardian Part 3
The Guardian Part 4

Green Tomato Chutney with Raisins

I was bestowed with some more green tomatoes from my father.  I thought he had pulled them all off, but I was wrong as I came home with some more.  Well I could have opted to make some fried green tomatoes, or even another Green Tomato Curry, especially as I failed to get a photograph of it the last time - but nah - it was to be jars of Green Tomato Chutney.  

For the vegetable and fruit growers amongst you all, what would you have you done had you been given the green tomatoes?  I am always looking for inspiration.     

Green Tomato and Coconut Curry

My father grew some tomatoes, not grown in a greenhouse but straight in the ground in the garden under the South Wales skies that this year proved to be much kinder than the last.  Well he gave me the last of them, about a handful of green tomatoes,  advising me to put them in the window sill to ripen, but I think he's was having a laugh when he said ripen in the window by the sunshine.  As the sun has not shone since he bestowed these jade jewels upon me.  So I decided to make a South Asian Green Tomato Curry inspired by one I had seen in Celia Brooks cookbook New Urban Farm: From Plot to Plate.

I made a Green Tomato and Coconut Curry last night.  It was different to my usual spiced up curry dishes in that this one was toned down by the coconut milk.  It was not overly spicy, subtle in fact and the green tomatoes imparted a zingy zang flavour.  All in all it made a nice change.  I served the curry with Basmati rice.

Green Tomato Chutney

I first made this recipe in the Autumn of 2006 with my own homegrown green tomatoes. 

This time the green tomatoes came from my mothers garden in Wales, and if you look closely you will see some green chillies nestled amongst them too.  I didn't just come back with these, I also brought back with me some pears from my mums garden; and eating apples from my Dads allotment, but more about that later. 

With it being blustery and rainy outside, as well as Hurricane Katia coming our direction, we stayed mostly indoors this weekend.  I found myself spending a lot of the time in the kitchen. 

I do miss my kitchen when I am away.  Whilst I was at my parents, I was eager to help out and do a little cooking, even if it was just stirring the sauce in the pot, but neither my mother or sister-in-laws would permit  me to do so as I was their guest today.  However, they did let me make some apple crumble for them with apples I had foraged in North Wales.  I was pleased with my foraged cooking apples as I knew I was coming home to none of my own this year, as the harsh winds had knocked each one of them out of the tree early this year. Not only am I disappointed, I know the waxwings will be too when they come.

Anyway, back to the 'green apple chutney'.  This chutney is not spicy at all, but neither is it overly sweet.  I am linking this to Daphne's Dandylions for this weeks Harvest Monday; and The Gardener of Eden.

This chutney will keep in the fridge tightly sealed for a couple of months.
Green Tomato Chutney
Makes 4 x 245g jars
Ingredients
2 large onions
1 tablespoon vegetable oil
2 tablespoons fresh ginger, minced
1 tablespoon coriander seeds, freshly ground
½ ground allspice
About 875g green tomatoes, chopped
210g sugar
60ml vinegar
150ml water
Handful of raisins or sultanas (or combination of both)
Method
In a large saucepan, combine the onions and oil over a medium heat.  Add the ginger, coriander and allspice.  Cook the onions with the spices for about 10 minutes.  Add the green tomatoes, sugar and vinegar.  Add the water and let the chutney simmer for about an hour, stirring from time to time.

Remove the pan from the heat and stir in the raisins or sultanas.  Let the chutney cook, then transfer to jars with tight-fitting lids.