What are Sunblushed tomatoes?

Sun-Blushed tomatoes are essentially semi-dried tomatoes bursting with intense flavours . Immersed in oil to achieve the perfect softness, they deliver a robust and flavourful addition to any dish.

What to do with tomatoes until you have enough to can?

Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel! —and you can freeze as many or as few at a time as you like.

Can you freeze fresh tomatoes?

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed . Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

Can I use sun dried tomatoes instead of sun blushed tomatoes?

Therefore sun-blushed tomatoes are juicier than sun-dried ones and are often considered nicer to eat , but the sun-dried tomatoes have a longer shelf-life. As with a lot of food, opinions vary and many people do prefer the taste and texture of sun-dried tomatoes. The flavour is concentrated by the drying process.

What are the big fat tomatoes called?

Beefsteak . As their name suggests, beefsteak tomatoes are big and juicy with a mild flavor and thick flesh. When they reach their prime in late summer, they can weigh up to a pound each (sometimes more!). Because beefsteak tomatoes have a high-water content, they're best eaten raw in salads or sandwiches.

Are sun blushed tomatoes the same as sun dried?

The removal of some of the water content means semi-dried tomatoes have an intense, sweet flavour, but retain a more moist texture than their sun-dried counterparts. They can also sometimes be referred to as 'sun-blushed' tomatoes .

How do you preserve too many tomatoes?

The easiest way to preserve tomatoes is to freeze them . You don't need to blanch them, you don't need to peel them. Just rinse, dry, core, and put them on a small tray or plate in the freezer.

How do I freeze tomatoes?

All you have to do is wash and dry the tomatoes. At this point, you may want to hull the tomatoes to remove the woody stem and core if you plan to use the tomatoes whole in months to come. Next, store the tomatoes in a zip-top bag and force out as much air as possible before lying them flat in the freezer.

Can I dehydrate tomatoes?

Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying. A food dehydrator is the best options for drying tomatoes .

Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2024)

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Introduction

This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too. The idea is, of course, toad-like, but I think it offers a little more than bangers in batter. The tomatoes are so sweet and juicy they almost make a gravy of their own accord. I add wedges of red onion and lots of garlic, rosemary and thyme, which all work wonderfully. A little finely grated aged cheese is a nice touch – you could even use a blue cheese if you liked. Plus – after more than 20 years of cooking – I’ve finally found a batter recipe I want to be associated with. It actually works, every time. Thank you, Barney!

As featured in

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Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2)

Ingredients

Serves: 2

MetricCups

500 grams ripe, mixed tomatoes (halved if large)
1 red onion (cut into chunky wedges)
2 sprigs of rosemary
2 cloves of garlic (thickly sliced)
4 sprigs of thyme (leaves stripped)
2 tablespoons extra virgin olive oil
2 tablespoons sunflower oil
a scattering of grated hard sheep's or goat's cheese

For the batter:

140 grams plain flour
4 eggs (lightly beaten)
200 millilitres whole milk
sea salt and freshly ground black pepper

1 pound 2 ounces ripe, mixed tomatoes (halved if large)
1 red onion (cut into chunky wedges)
2 sprigs of rosemary
2 cloves of garlic (thickly sliced)
4 sprigs of thyme (leaves stripped)
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
a scattering of grated hard sheep's or goat's cheese

For the batter:

5 ounces all-purpose flour
4 eggs (lightly beaten)
7 fluid ounces whole milk
sea salt and freshly ground black pepper

Method

Tomatoes In The Hole is a guest recipe by Gill Meller so we are not able to answer questions regarding this recipe

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the sunflower oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the vegetable oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.

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What 2 Others have said

This is a great veggie alternative to a British classic - we're already planning to make it again this week. And the batter recipe really does work!
Posted by elliep311 on 16th June 2020
I prefer Parmesan. What a great recipe idea! Like a Yorkshire pudding or a Dutch baby; similar technique.
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Posted by hollis517 on 2nd June 2020

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Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2024)

Introduction

As featured in

Root Stem Leaf Flower: How To Cook With Vegetables and Other Plants

Ingredients

For the batter:

For the batter:

Method

Try This Tip

Asked and Answered

Tell us what you think

What 2 Others have said

Other recipes you might like

Egyptian Tomato Salad

Moonblush Tomatoes

Easy and Slightly Decadent Tomato Sauce for Pasta...

Helen's Strapatsada

Join in

FAQs

What are Sunblushed tomatoes? ›