What to do w/ ALL the tomatoes in the garden?

Question

We have an abundance of tomatoes in our garden, roma and beef steaks. I've already canned 14 jars of salsa, and will be canning tomatoes tonight. Anyone have any other ideas for what to do w/ all these tomatoes? Is there an easy recipe to make sauce?

Answer 1

you have already canned so many why not share some with a friend or neighbor

Answer 2

Tomato Relish.

1 kg tomatoes, chopped

1 1/2 cups sugar

1 kg onions, chopped

1 1/2 tablespoons curry powder

1 1/2 tablespoons salt

2 teaspoons mustard powder

2 cups vinegar

2 tablespoons cornflour

Place all ingredients except for cornflour into a saucepan and boil for 30 minutes. Mix cornflour to a paste with a little water and add to the tomatoes, stir to combine and allow to cook for a further 5 minutes.

Pour into sterilised jars and seal.

Answer 3

Set up a produce stand in front of your house and try to sell them.

Home grown tomatoes sell like hot cakes in the south. I love fresh tomatoes in the summer. A friend of mine went to Raleigh over the weekend and called and asked if I wanted anything. I said tomatoes! They were $1.00/pound so I jumped at that. I have made tomato sandwiches for lunch twice this week and once for dinner.

Chunky Marinara

tablespoon olive oil

1 onion, chopped

1 clove garlic, chopped

1 (14.5 ounce) can peeled and diced tomatoes

1 (8 ounce) can tomato sauce

1 teaspoon white sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

If you want to can this, just process in the same manner as you did the salsa.

Answer 4

no prob

i have the same problem

i consider you to

spread the tomato's around

well like i mean like

give some to your sisters brothers cousins you know neighbors

also

you can make salads

donate it

grill it

and if you dont like it like this look it up and then see

check the source

Answer 5

Home made spaghetti sauce - you can can it/jar it and it will last you quite awhile.

Answer 6

I have a friend that takes all here leftover tomatoes and makes tomato juice and then has a giant Bloody Mary party to end the summer.

Gets rid of all the tomatoes and makes for a good call back for all the upcoming Holiday parties.

Answer 7

I would say don't share. keep them.

Freeze them.

Sauce:

Pound the tomatoes add salt and sugar to your liking :]

Tomatoes and feta chese is reallly good,

Tomatoe Pie

http://www.foodnetwork.com/recipes/paula...

Really good! Better than Pizza..

WHich reminds me..

PIZZA...

Stewed tomatoes and baked macaroni

http://plantanswers.tamu.edu/recipes/car...

There 115 recipies on that link!

Dont forget soup.

Answer 8

you can freeze them whole, as-is, then pull them out, let thaw on the counter 10-15 minutes, and add to sauces, soups, and stews to give a fresh flavor.

You can also can or freeze them (whole or diced), or make a basic marinara sauce or tomato soup and can or freeze that.

Mark Strausman’s Tomato Sauce

--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 tsp. crushed red-pepper flakes

1 cup Chianti or dry red wine

1 Tbsp. dried oregano

8 leaves fresh basil

Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

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Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half

¼ cup plus 2 Tbsp.s good olive oil

1 Tbsp. kosher salt

1 ½ tsp. freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 cloves, garlic minced

2 Tbsp.s unsalted butter

¼ tsp. crushed red pepper flakes

1 (28 oz.) can plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 tsp. fresh thyme leaves

1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

--Ina Garten

Answer 9

Start selling the tomatoes puree as a business label it and market it at your nearest convient store...who know its so popular and tasty you can start a franchise of organic grown tomatoes industries...in different flavour......I do sell my  delicious sauces at my restaurant