A quick and easy summer salad that I make a LOT. I use a LOT of Garlic and a LOT of Vinegar, You MAY wish to cut back on those. I DON’T ALWAYS use fresh Herb…
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Question by pdiddypsu: What should I do with a couple pounds of tomatoes?
I have about 2lbs of heirloom tomatoes and another 1.5 pounds of roma tomatoes. Does anyone have a good recipe or two that will use up a lot of these tomatoes?
Best answer:
Answer by Anirbas
You could make tomato sauce for pasta.
Check out www.allrecipes.com for recipes that other cooks have tested and reviewed…it’s my favorite recipe website.
Add your own answer in the comments!
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make a heirloom salad with chopped mint leaves and some good balsamic and you have them use some cucumber and a little salt. You could also cook some mahi mahi and serve it with the heirloom and mint.
sun dried tomatoes can be made in the oven and store them in olive oil sorry i dont have an actual recipe
other than tomato sauce, i’d say salsa. put them on salad. make pizza sauce. etc.
mine?
http://answers.yahoo.com/question/index;_ylt=ArYuqyt0Jii7ObeU3_ur0PTsy6IX;_ylv=3?qid=20090913093429AAPbTEP
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.
We have lots of tomatoes…and zucchini. Here are a few recipes I have used this season. I have made them all and they are all wonderful:
Baked Ziti with fresh tomatoes:
http://www.tasteofhome.com/Recipes/Baked-Ziti-with-Fresh-Tomatoes
Creamy Tomatoe Salad
http://www.tasteofhome.com/Recipes/Creamy-Tomato-Salad
Zucchini Tomato Soup
http://www.tasteofhome.com/Recipes/Zucchini-Soup-2
Tomato Pie
http://www.tasteofhome.com/Recipes/Delicious-Tomato-Pie
If you are looking to make one thing with all your tomatoes, I would make spaghetti sauce. I always make a big batch and freeze what we don’t eat in quart containers. I always look forward to thawing frozen sauce on a busy night.
Hope these help!