I've got fresh tomatoes coming out my ears...what are some things I can make with them?

Question

Thus far I've made tomato sandwiches, tomato salads, and caprese salad. What are some other ideas? Also, do you know how to process tomatoes for the freezer?

Thank you!

Answer 1

Stuffed tomatoes are godly.

Also Alton has never given me a bad recipe. Try some of these

http://search.foodnetwork.com/food/recip...

Answer 2

Stuffed tomatoes

Salsa

Pizza sauce

Answer 3

You could make them into tomato puree and use it on pizza!

Answer 4

Tomato sauce! Make spaghetti sauce, maranara, lasagna sauced and freeze them.

When you're ready (during the blizzards this winter), cook off some noodles, defrost the sauce, make some garlic bread and crack open a nice red ... perfection on a stick!

-Stuart

Answer 5

spagetti sauce takes a lot of tomatoes (like a box of them) for just a few jars of sauce.  Check the web for processing them, we all do it differently.

Answer 6

http://allrecipes.com/Recipe/Best-Tuna-M...

i've been craving some fresh tomatoes ever since i came across this recipe. i think it looks DE-LISH

if you try it, let me know if you like it!

oh, and here's another one that looks good!

http://allrecipes.com/Recipe/Mamas-Best-...

Answer 7

You should try and find a local farmers market!

I bet you could even sell them!

Answer 8

My mother used to make Tomato Gravy she would chop up the tomatoes and set them aside, put a little oil in a skillet and heat med. high, then a couple of tablespoons of flour fry flour for a few minutes add a little salt and pepper then add tomatoes and a cup of milk and a cup of water. Cook it until it is the thickness of gravy adding more water if needed. Let it simmer while you make some biscuits or heat up some rolls. Split the bread and butter, pour some of the gravy on each half and eat. For storing frozen tomatoes she would boil a big pot of water and dip the tomatoes into it to peel them then place them into zipper bags then when you need some tomatoes all you would have to do was take out a bag with one or two tomatoes in it, Good luck with your abundance of tomatoes.

Answer 9

you can try plucking some ear hair and put them on the tomatoes to make them dolls. then sell them

Answer 10

My mom used to can them then she would make the best spaghetti sauce all winter long from them.

Answer 11

Boil the tomatoes for a couple minutes until the skin is just about to fall off. You can tell if you pinch them with a tongs. Peel the skin off. Cut them in half and get the seeds out. Let them cool. Put them in bags (leaving space for expansion) or in plastic containers (both designed for freezing of course). Freeze them! It works best if you have one person boiling and one person peeling and seeding. You could also can them by doing the same things just canning them instead of freezing. My grandma used to eat tomatoes with sugar on them. I used to too, it was pretty good. Just slice them and sprinkle some sugar on them. You can unthaw the tomatoes and make fresh tomatoe sauce. Just add seasonings you like and mash it all together, or in the blender or food processor.  

Answer 12

perhaps you should see a doctor about that. tomatoes coming out of your ear, really doesn't sound too healthy

Answer 13

Sauce for pasta, ketchup, use it on salads, sauce for pizza. Use them on burgers, sandwiches and chicken. Gotta love tomatoes.

Answer 14

Me too:

Roasted Tomato Relish

Cut 8 tomatoes in half, place on cookie sheet, salt and pepper, roast in 200 degree oven for 7-10 min or I do mine on the grill with a little hickory wood in it.  Let cool.

1/2 cup olive oil

1/4 cup red wine vinegar

2 Tbsp chopped basil

Mix together

Chop tomatoes in small chunks, add to above mixture.  Chill.

Serve over fish, chicken, french bread toast.  Yummy.

Answer 15

Can them! Dry them! Make sauces and can them! To freeze them, puree them and put in freezer bags and use for sauces in the winter.Be sure to add herbs ie: oregano, basil,garlic,salt, pepper.

I would make pizzas and tomatoe bread. My sister in law made ketchup and it was wonderful. Go to the food network and look up other recipes. Canning will allow you to have them for soups & stews in the fall & winter.

Answer 16

Roasted tomatoes are amazing. You can store leftovers in the fridge with a bit of olive oil on top.

http://www.instructables.com/id/Roasted-...

Answer 17

conserve them, get a bunch of jars and jar the for later in the year. i'm not sure how to do it but my mother and grandmother do it. ask some friends or look it up. tomato cheese keesh you know those pie things.  

Answer 18

slice a tamato lay the pecices on a plate and a salad dressing and some herbs

Answer 19

I recently made this recipe and served it with homemade bruschetta and fried polenta squares and shaved Parmesan.

yum..

Pomodori Al Forno

Ingredients

    * 1 cups (or more) olive oil, divided

    * 2 pounds plum tomatoes, halved lengthwise, seeded

    * 1 1/2 teaspoons dried oregano

    * 3/4 teaspoon sugar

    * 1/2 teaspoon salt

    * 1 to 2 garlic cloves, minced

    * 2 teaspoons minced fresh Italian parsley

    * Aged goat cheese (such as Bûcheron)

    * 1 baguette, thinly sliced crosswise, toasted

    *

      INGREDIENT TIP/ Alta Cucina canned plum tomatoes are available online from sciabica.com.

Preparation

    *

      Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.

    *

      Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.

    *

      Serve with aged goat cheese and toasted baguette slices.

Answer 20

Tomato soup?

A pasta sauce?

Answer 21

Go to www.allrecipes.com and click on ingredients near the top. Type in tomatoes, and you'll have some recipes.

Answer 22

Freeze them. You might be surprised, you probably have everything that you need in your kitchen to prepare them to freeze.

Here are the guidelines:

Tomatoes - any quantity, ripe, but not over ripe, still firm.

Vacuum food sealer or plastic freezer bags

1 large pot

Large slotted spoon



Process - How to Make Spaghetti Sauce from Fresh Tomatoes

Step 1 - Selecting the tomatoes

Pick firm, ripe tomatoes but nothing mushy, bruised, or rotten

Step 2 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)

then....

Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.

Step 3 -  Removing the skins bruises and tough parts

The skins should practically slide off the tomatoes.  then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.

After you have peeled the skins off the tomatoes, cut the tomatoes in half.  Now we need to remove the seeds and excess water.

Note: why remove the skins? They become tough and discolored in storage.  You wouldn't want to eat them!

Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds.  You don't need to get fanatical about it; removing just most will do.

Step 5 - Drain the tomatoes

Toss the squeezed (Squozen? :) tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off.  You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! By draining the water off now, you'll end up with a thicker spaghetti sauce in less cooking time! And that preserves vitamins (and your sanity).

Step 6 - Fill the freezer bags

Don't overfill the bags, leave a little room for expansion. Do try to avoid leaving any air pockets!   A vacuum bag is shown at left, but you can use ziploc (or similar) bags, show below.  But be sure to squeeze out the extra air (below left is before, below right is after squeezing out the excess air)

Step 7 - Vacuum seal the bags (if you have a vacuum sealer)

Obviously if you haven't got a vacuum food sealer, just inspect the bags and you may need to open them and reseal them to eliminate any air pockets!

TIP:  If you don't a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.  To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.

Step 8 - Freeze the bags

Pop them into the freezer (on the quick freeze shelf, if you have one).  Now leave them for 2 or 3 hours till frozen.

Put in the back (coldest part) of your freezer

And wait for a cold winter night when it is dark and dreary out, to remove it and defrost (microwave works well) and use in making so fresh tasting spaghetti sauce or other tomato cooking!



http://www.pickyourown.org/freezingtomat...

Answer 23

Marinara sauce

Spaghettic sauce

both can be frozen

Roasted tomatoes with olive oil salt and pepper

bruschetta

I think I just drew a blank...

Give some to the food bank too...

Answer 24

You can roast them for a sundried tomato flavor or make pico de gallo and have a party.  Tomato and cucumber salad is always good too.

Answer 25

put it in your chili spaghetti or lasagna or stuffed tomatoes i dunno there a lot of things you can make with tomatoes and won't be sick of it!

Answer 26

Sauces - Bruschetta (tomatoes and mozzarella cheese on top) - Soup - Chili - Salsa - Enchiladas - Pasta Bakes - Veggie Soups - Spanish Rice - Creole Sauce - Gazpacho - Stuffed Tomatoes - Tomato Soup - Creamy of Tomato Soup - Tomato Pesto - ETC ETC ETC.

How to Freeze Tomatoes

If your garden is bursting with fresh tomatoes you can actually freeze raw tomatoes.

“Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substitute them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.

Preparation:

Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water. Dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels:

Prepare tomatoes as described above. Cut away the stem. Place the uncut tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched LINK before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly.

To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Freezing peeled tomatoes:

If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.

For more information on freezing tomatoes: Check this link to the National Center for Home Food Preservation, hosted by the University of Georgia Cooperative Extension Service: Freezing Tomatoes

Storage time

To extend the time frozen foods maintain good quality, package foods in material intended for freezing (that means proper freezer bags, not just any bag that's left over from the produce section of the grocery store). Keep the temperature of the freezer at 0 degrees F or below. It is generally recommended frozen vegetables be eaten within about 8 months for best quality.”

Answer 27

You can jar( can) them. I like to can salsa, spaghetti sauce, jelly/relishes, and stew tomatoes.  You have to boil your water and skin the tomatoes first.

Answer 28

Pasta Salads, tomatoe juice, tomatoe sauce, jar up whole tomatoes,

Answer 29

make tomato sauce

then freeze in zip lock freezer bags.

Make sure you cool the sauce overnight in fridge before putting in the bags.

chef robert

culinary instructor

author of chef robert presents romantic dinners for two

Answer 30

Brushetta, homemade spaghetti sauce.

Answer 31

Try canning them.  My mom's done it for years, and it's a way to have fresh tomatoes year 'round for salsas, soups, chili and sauces.  I don't know how it's done exactly, but there are probably some resources on the net.  I incorporate tomatoes in my meals everyday during the summer even if it's just to slice them up to complement whatever I'm eating.