topic Re: tomato in Recipes

tomato

cinderford — Fri, 13 Sep 2019 14:52:37 GMT

Have loads of tomatos , made soup, spaghetti sauce anyone else have ideas what to do with them?

Re: tomato

jackthebear — Fri, 13 Sep 2019 14:54:21 GMT

@cinderford wrote:
Have loads of tomatos , made soup, spaghetti sauce anyone else have ideas what to do with them?

roast with garlic basil

Re: tomato

cinderford — Fri, 13 Sep 2019 14:56:08 GMT

sounds good ty

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drizzellla — Fri, 13 Sep 2019 14:56:17 GMT

Can them. Easy to do with hot water bath. And then you can have tomatoes through the winter.

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laundrycat — Fri, 13 Sep 2019 14:57:53 GMT

This year I decided to try slicing them and then freezing on sheet pans. The next day pop them all in a freezer bag. Quick and easy and can use for sandwiches, pizza, even fresh salsa.

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novamc1 — Fri, 13 Sep 2019 15:16:29 GMT

Stick a slice or two between two cheese slices and two pieces of bread for a tasty grilled cheese sandwich.

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Imaoldhippie — Fri, 13 Sep 2019 15:24:32 GMT

Give them to your neighbors and friends and/or relatives.

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cinderford — Fri, 13 Sep 2019 15:47:21 GMT

already do that

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cinderford — Fri, 13 Sep 2019 15:48:16 GMT

that sounds like a good idea .

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cinderford — Fri, 13 Sep 2019 15:49:53 GMT

Thank you everyone for suggestions.

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QVCkitty1 — Fri, 13 Sep 2019 15:52:36 GMT

A friend of mine makes homemade salsa.

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Allegheny — Fri, 13 Sep 2019 19:31:55 GMT

If you have a separate freezer, you can freeze tomatos whole. When needed for recipes (chili, a small amount of sauce, salsa etc) just pull out what you need, blanch in very hot water and peel off the skin.

Re: tomato

IamMrsG — Fri, 13 Sep 2019 20:24:53 GMT

I have made this juice and can attest to how good it is. The Cook's Notes at the bottom are from the woman who shared the recipe.

SPICY TOMATO JUICE

From Taste of Home

Yield: about 5 quarts

13 Lbs ripe tomatoes (about 40 medium)

2 Celery Ribs, coarsely chopped

3 Medium Onions, coarsely chopped

1 Medium Green Bell pepper, coarsely chopped

1 1/2 cups Chopped Parsley

1/2 cup Sugar or to taste

1 Tablespoon Worcestershire Sauce

4 teaspoons Salt or to taste

1/4 teaspoon hot Pepper Sauce

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Black Pepper

Quarter tomatoes, place in 6 qt Dutch oven. Add celery, green pepper and parsley. Simmer, uncovered, until all is tender, about 45 min., stirring occasionally.

Rinse 5 1-qt plastic containers w/ lids with boiling water. Dry thoroughly.

Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients, mix well. Bring to boil. Remove from heat & cool.

Fill all containers to within 1/2” of tops. Wipe off top edges of containers, immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

*Cook's notes: I made only about 1/2 a recipe of this, and we got nearly 1/2 gallon. Since I had a mix of sizes of tomatoes (some even cherry tomatoes), the weight was only about 4 1/2 pounds. Plus, I also added a sliced hot pepper from our plants and a little more Tabasco, so it was quite spicy. Ours ended up pretty thick, which we liked, but don’t see why you couldn’t dilute it some if you’d like.

Re: tomato

jlkz — Wed, 18 Sep 2019 17:33:18 GMT

DH slightly cooks chopped fresh tomatoes and adds cooked sliced green and red peppers. Then he freezes the pepper/tomato sauce in ziplock pint bags which he will later use on pasta with fish or other leftover meat.

I make huge batches of marinara sauce and freeze in pint ziplock bags. Three batches / year.

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lovesrecess — Fri, 13 Sep 2019 23:39:04 GMT

When I used to freeze tomatoes, I didn’t find they were any good unless I used them like canned ones. Canning tomatoes is super easy. Just use water bath like for pickles. They keep a long time and taste great in soup when the cold weather arrives.

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AuntG — Sat, 14 Sep 2019 00:37:26 GMT

Salsa.

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mustang66lady — Sat, 14 Sep 2019 01:17:56 GMT

@cinderford

First be thankful you had such bounty. We got ONE grape tomato from our vines and that was it. I don't know how to can but I do know how to freeze. I would make tomato sauce and cool down so as to be able to put in freezer bags. Freeze flat and stack them after they are frozen, Then you will have homemade tomato sauce for pasta, pizza or whatever thru the winter. If it doesn't work out as you want, what have you lost? Worth the try.

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Yahooey — Sat, 14 Sep 2019 13:21:32 GMT

I made a tomato galette for the first time a few weeks ago when I was gifted some homegrown tomatoes.

I used puffed pastry on the bottom - spread a mixture of 1/2 head roasted garlic, thyme, salt, pepper, dijon mustard on the pastry

sprinkle with sharp cheddar or hard cheese of your choice

my niece makes it with mozzerella bc she likes the gooeyness

lined on top of cheese 1/4" slices of tomatoes - sprinkle with salt/pepper

I baked in 375 degrees for about 45 minutes - and NOT higer temps as suggest on the box

key is the preparation of the tomatoes - i sprinkle with salt and let stand for 15 minutes - it draw out al lof of the water which i dried with paper towels. When roasted - the tomatoes become sweet and the puffed pastry isn't soggy with the extra liquid.

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depglass — Sat, 14 Sep 2019 17:12:54 GMT

I asked this very question last year when we were overwhelmed with cherry tomatoes. I asked my plant friend to lighten up on the cherry tomatoes this year and we are keeping up. I do have a Jack La Lanne juicer and have been running the extras through that for tomato juice. Just pop in washed whole or cut up tomatoes, no need to take off the skins. This should work with any brand of juicer.

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1920712 — Sat, 14 Sep 2019 22:41:28 GMT

Both this year and last DH and I made tomato preserves. They are good on toast, cheese and crackers and just about any way that jam or jelly would be served. When I was a little girl, my mom would have me stay with grandma and grandpa while she was working. Grandma would make the most wonderful preserves using tomatoes, sugar, lemons and cinnamon sticks. This is her recipe given to me by my mother:

Tomato Preserves

5 Pounds (11 cups, quartered) ripe tomatoes

4 pounds (8 cups) sugar

2 lemons sliced thin

Scald, peel and quarter tomatoes

Add sugar and let stand overnight

Drain off juice and boil it rapidly until it spins a thread when dropped from a spoon

Add tomatoes and lemon and boil until they are thick and clear.

Pour into sterilized KERR Jars and seal. (We also used a canning water bath for safety and timed it for 10 minutes.)

Grandma always used stick cinnamon in this recipe too.

This recipe made 6 pints for us. We made two batches, one with cinnamon and one without.

We did have a hard time getting this to jell and wound up using 2 packages of Sure Jell. There are many recipes on line for both tomato preserves and tomato jam that were used for reference and tweaking.