They were selling by the box at a local market for $3 a box, but its more than I can get through for my regular use of tomatoes . I'd like to use as many as possible before they go bad. Any ideas? Canning is not in my part of my skill set, so aside from canning, whats a good way to blow through a bunch of tomatoes?
made a delicious roasted tomato soup with fresh herbs (oregano and thyme), veg broth, fresh orange juice, onions sautéed in a bit of butter and olive oil, and a dash of whipping cream. Ate it with provolone and sour dough grille cheese and a salad. Yum. Gave the rest to the neighbor and have enough for fresh tomatoes for the next 10 days.
Down here in Texas, my mom makes corn-stuffed tomatoes. She hollows them out, fills them with corn, green chiles, and cream cheese, then tops with crumbled potato chips and bake until golden brown on top.
Eat them! mmmm I just eat them plain, like an apple! I can't wait for tomatoe season, but here in indiana its still months aways.
cut into slices, drizzle with olive oil, salt and pepper and parsely or italian seasoning. throw into the oven for about 5 minutes on 400 pull back out and sprinkle with paramsean cheese back into oven for a few minutes. yummm goes great with any meat or any noodle dish
Fresh - Caprese salad, bruschetta, salsa
My mom grows tomatoes and always has too many. She does "French canning" which is basically covering them in herbs and olive oil in the can to preserve them. Delish when you take them out! She also makes a huge pot of a tomato sauce base and freezes large baggies. She pulls them out in the winter and uses it for a soup or sauce base.
peel and freeze - toss into soup this winter
cut in half (or cut the top off, depending on the kind of tomato). Pack with Panko bread crumbs and salt/seasoning and butter. Bake till panko topping is toasty. Enjoy.
Pico de gallo or salsa
fresh cucumber and tomato and feta and olive salad
BLT's! My fave summer sandwich by far.
Caprese salad
Tomato, cumcumber, onion salad with feta and vinegrette
my fiance makes tomato salad and my dad is obsessed with it everytime we have tomatoes he has to make it .. cut up the tomatoes put olive oil and a little bit of vinegar cut up a good amount of garlic in small pieces a little bit of parsley and oregano stir it up really good n then let it sit in the fridge for a little while before you eat it
or bruschetta - i dont have a specific recipe for that though my mom makes it
Make some spaghetti sauce
Dice them
Make some salsa
And then freeze in quart bags. :)
How 'bout catsup? I found this:
I had a bumper crop of tomatoes last summer, and a BIG freezer...
I blanched the tomatoes for 30 seconds (dip them in boiling water), then chilled them in ice water. I then quartered them (or cut into eighths) into a two cup measure. Press them down a bit to release a bit of juice. I didn't add any salt or anything else.
I put them in freezer bags and squeezed out the air.
I froze 26 pints of tomatoes, and they lasted about 6 months before they ran out. I used them in chili, soup, casseroles... anywhere you would use canned tomatoes.
I'm hoping for a repeat bumper crop this year!
Here's one of my favorite recipes:
Coarsely chop an onion then saute it in olive oil and pressed garlic. Add sliced zucchini reduce heat to low and simmer for a couple of minutes, adding a little more olive oil. Turn off heat add the same amount of tomatoes as zucchini along with salt to taste. Transfer to a baking dish and top with mozzarella cheese. Bake on 350 about 15 minutes--until cheese melts.
You can make fake out sun dried tomatoes in a dehydrator or in the oven.
Fresh spaghetti sauce
Tomatoes and mozzarella with basil
vegetable soup
share
Spaghetti Sauce
Chili
Tomato Soup
Mozarella and Tomato Salad
Share with neighbors
Use in salads, make some spaghetti sauce (which you ca freeze), make spaghetti or lasagna (can freeze some of that too), bruchetta, salsa...
ETA: One nice thing about this recipe is that you don't have to peel the tomatoes or take the seeds out....makes it way easy :) And it still tastes great!
This is one of my favorite recipes...I also got a large box over the weekend. I have canned it...but I've also put it in quart sized freezer bags and froze it. It tastes really yummy with tortellini :). It's supper easy. Just don't fall asleep while they're in the oven...just saying. :)
http://www.asweetpeachef.com/sauces/roasted-tomato-sauce/
(I also have some friends who make a really yummy chilled tomato garlic soup...maybe you could find a good recipe for some kind of soup?)
Awww....you didn't have to give them away unless you wanted to. You can freeze them and then use them for cooking.
My fav tomato sauce! Super easy and freezable.
http://rhythmofthehome.com/2011/08/tomato-frenzy-roasted-...
Make spaghetti sauce and freeze it. It will be good for at least 6 months and probably a year.
Cut up and rid them of the seeds. Add olive oil and freshly chopped garlic along with salt and pepper to taste. Roast in 250 degree oven for about 2 1/2 hours.
Add to pasta or other roasted veggies. Or serve with orzo and feta with fresh chopped basil. Use as a pizza topping. Add the roasted tomatoes to a brushetta with made with fresh tomatoes for an extra texture and bite. The possibilities are endless!
The roasted tomatoes will last in an air tight container in the fridge for over a week.
Enjoy!
