How to make the most of a tomato glut – recipe | Waste not


Tom Hunt

Keep tomatoes usable long after they’ve gone soft, in passata, soups, on garlic-rubbed toast, or in this tasty ferment

We throw away about 1.2m whole tomatoes every day in the UK, even though other food cultures show that they’re easy to preserve. Turn a summer glut into passata to enjoy in the colder months, or go one better and lacto-ferment them into crazy flavour bombs that add sourness and depth of flavour to everything from tomato soup to panzanella.

If a tomato is too soft to enjoy raw, use it in your cooking or turn it into pan con tomate: grate one medium tomato per person, put the flesh in a bowl, stir in the finely chopped skin (ignore recipes that tell you to discard it) and a pinch of salt. Transfer to a non-metallic sieve and leave to strain over a bowl for 15 minutes. Heap the tomato pulp on to toast rubbed with garlic and drizzled with olive oil. Don’t waste the leftover tomato water, either: it’s remarkably tasty just as it is, or use it in an umami-rich tomato martini: simply mix the tomato water with an equal part of vodka, shake over ice and strain.

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