Oskar Bravo sees RED like a Squashed Tomato

12 Comments

1. 

   Kerry McCarpet June 9, 2014

   THOSE APPROXIMATE RHYMES OSKAR! I CAN’T GET ENOUGH OF THOSE APPROXIMATE
   RHYMES! XX

2. 

   Belinda28 June 9, 2014

   Sell them, give them away.

   Make a few pots of spagetti sauce from scratch. Each pot should use about 8 tomatoes. Freeze a few pots in containers.

   Give some to the food shelter or pantry.

   Make tomato paste or sauce and can it.

   Make pizza sauce and can it.

   Send me some!

   Where did you get 100 tomatoes anyway???

   Have a spagetti party!!!!

3. 

   Alli Bond. June 9, 2014

   Eat a few raw… Make salad.. Make pasta that calls for tomatoes.. Make tomato soup… Try and make Ketchup… Chili.

   What would be great to make is salsa.
   That is what I would do…
   LOTS AND LOTS OF SALSA (:

4. 

   mrs_G June 9, 2014

   Freeze them, for use in sauces, recipes, chili, or whatever.
   You need to blanch & peel them:
   bring a large pot of water to a boil, place the tomatoes into it in batches, for about 2 minutes per batch. Remove them and place immediately into a sink full of cold water.

   When cool, the skins slide right off. Then just cut into chunks, place in ziploc bags, and freeze til needed.

   OR, boil them down at that point, then puree for tomato sauce or spaghetti sauce– which you can also freeze in bags.

5. 

   maggieclaich June 9, 2014

   Salsa- freeze it
   spaghetti sauce- freeze it.
   BTW, i am SO jealous.

6. 

   Natalie B June 9, 2014

   salsa defenity make salsa. its keeps for ages if its canned and canning is easy

7. 

   Ms. Question Lady II June 9, 2014

   why the hell do you have 100 tomatoes

8. 

   wolfithius June 9, 2014

   You can make a fiber rich tomato sace by cooking, then running it through a blender. After reducing the liquid to sauce consistency, use corn starch to thicken. Of course, add spices to your liking (salt, pepper, sugar, garlic, basic, oregano, etc.)

9. 

   cookingkay1955 June 9, 2014

   TOMATO-CUCUMBER RELISH
   Yield: 4 Servings

   1/2 Cucumber peeled, seeded and
   Diced
   2 Plum tomatoes, seeded and
   Diced
   1 Jar (4 oz) pimientos, diced
   1/4 c Chopped scallions
   1/4 c Snipped fresh parsley
   1/4 c Cider vinegar
   2 tb Honey

   In a small bowl, combine the cucumbers, tomatoes, pimientos,
   scallions and parsley.
   In a microwavable cup, mix the vinegar and honey. Microwave on HIGH
   for 20 seconds. Pour over vegetables.

   Tomato Red Relish

   4 large ripe tomatoes — (4 to 5)
   1/4 cup chopped fresh basil
   2 tablespoons finely shopped onion
   3 tablespoons white vinegar
   1 tablespoon sugar
   1/2 teaspoon garlic powder
   1/2 teaspoon salt

   Cut the tomatoes in half crosswise, then squeeze gently to remove the juice and seeds; cut the tomatoes into cubes. Place the cubes in a medium-sized bowl and add the remaining ingredients; mix well. Serve immediately, or cover and chill until ready to use.

   FREEZER TOMATO SAUCE OR SOUP

   20 lg. tomatoes, cut in chunks & peeled
   4 lg. onions, chopped
   4 lg. carrots, shredded
   1/2 c. chopped parsley
   3 tbsp. sugar
   2 tbsp. salt
   3/4 tsp. pepper

   Bring all to a boil, stirring often. Summer 30 minutes or until thickened a bit. Cool. Whirl in blender. Pour into freezer containers. Makes about 16 cups.

   Tomato Pie

   4 tomatoes, sliced
   fresh basil leaves, chopped
   1/2 cup chopped green onion
   1 (9-inch) prebaked deep dish pie shell
   1 cup grated mozzarella
   1 cup grated cheddar
   1 cup mayonnaise
   Salt and pepper

   Preheat oven to 350 F. Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine grated cheeses and mayonnaise. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut in slices and serve warm.

10. 

    want2review June 9, 2014

    This will help you process half of them. You could make a double batch or maybe donate the remaining half to a local shelter.

    HOMEMADE TOMATO PASTE

    Ingredients:

    * 8 quarts roma tomatoes, about 4 dozen (or other meaty tomatoes)
    * 1 1/2 cups sweet red peppers, chopped (about 3)
    * 1 cup chopped onion (optional)
    * 2 bay leaves
    * 3 tablespoons fresh basil leaves, chopped
    * 1 1/2 teaspoons oregano (optional)
    * 1-2 tablespoon honey (optional-if you want it a little sweeter)
    * 1 tablespoon salt
    * 2 garlic cloves, chopped

    Directions:

    1. Wash and trim tomatoes. Blanch and remove skin if desired, or press through sieve when done cooking.

    2. Combine tomatoes, red peppers,onions, bay leaves, basil, oregano, honey, if using, and salt in a large stockpot and cook slowly for about 1 hour.

    3. Press through a fine sieve. Add garlic, and continue cooking slowly until thick enough to keep its shape on a spoon, about 2 1/2 hours. Stir frequently to keep from sticking.(this could be done in a crockpot-just stir and keep an eye on it).

    4. Pour through sieve(if you left the skins on), then pour into hot 1/2 pint canning jars, leaving 1/2″ head space.

    5. Process 1/2 pints 45 minutes in a boiling water bath.

    6. Makes about 9 1/2 pint jars.

11. 

    Joanne June 9, 2014

    Invite all your Spanish friends over and see how many tomatoes it takes to give someone a black eye.

    Tomatoes, especially cherry tomato plants give out an unreal amount of fruit. If you have any friends.. See if they like tomatoes. What the problem is.

12. 

    KookinJunkie June 9, 2014

    I’m assuming you just harvested your garden, as did I. I too have easily 100 (a variety from 12 plants) 😉 Luckily, in addition to the wonderful abundance of tomatoes this year, I also have 8 different varieties of peppers which I also have tons of (bells to Tai Chiles to Scotch Bonnet Chiles ~ the later being extremely hot peppers!). Anyway, I am planning on not only making and canning salsa, but hot pepper sauces. When I’ve done this in the past, I was shocked at how many tomatoes this requires.

    I also blanch, remove the skin, and freeze some; can (or even freeze) a cooked down mixture of tomatoes, zucchini/yellow squash, onions, garlic, peppers, which is a great addition to soups, stews, etc.; make and can tomato juice; and dehydrate the smaller ones (cherries, pear, even Sun Golds) when I’ve run out of jars.

    Good luck 😉

    ~~~~~~~~~~~~~~~~~~~~

    Tip: Never put your tomatoes in the refrigerator:

    “Tomatoes in the Refrigerator—A Bad Idea (By Michelle Fabio)

    Perhaps you just want to get a few more days out of those tomatoes so you put them in the refrigerator for storage.
    Stop!

    Take them out and set them on your counter (stacking them in bowls encourage bruising), stem side up and out of direct sunlight.
    Now they’re happy

    Why?
    Refrigeration can cause what is called a “chilling injury” in a tomato because it just doesn’t do well in temperatures below 45°F (7°C).

    At that point, several bad things can happen from loss of flavor, color, composition, and increased likelihood of decay or spoilage microorganisms.

    Some say that already red, ripe tomatoes can be stored in the refrigerator without loss of flavor, so if you must have really cold tomatoes, use them as quickly as possibly as changes will kick in after just a day or so.

    On the other hand, tomatoes that aren’t yet ripe should never be put in the refrigerator as you’re only stopping the ripening process.

    There is one big exception to the no-refrigerator rule, though. If you’ve cut a tomato but aren’t going to use all of it (some people tell me this could happen), wrap the remainder in plastic wrap and store it in the refrigerator—but use it quickly because it’ll get mushy and flavorless in no time.”

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