Australian Heinz Big Red Tomato Soup Commercial 1985.
Question by ♦♦pixiechix♦♦: What can I make with my garden tomatoes besides tomato salad, salsa, and cooked down for sauce?
I have so many tomatoes and don’t know how else to make them! Any ideas for me? I have both red and heirloom tomatoes. I’m tired of tomato salad….
Thank you!
Best answer:
Answer by Abbigoose
stuffed tomatoes… like green peppers or as a side, stuffed with sauted zucchini, squash and onion . be creative and use them in place of other ingedients in recipes you use often.
Add your own answer in the comments!
Find More Red Tomato Articles
you don’t say…
I think they’re all actually girls. They appear to be wearing uniforms for the Brownies.
Too long ago to be sure, but it’s likely I was using large amounts of bread to mop it up, so I’m gonna stick with the eating option.
Im eating some right now.
Its tottally awsome!!
… Ha, ,ha! Well done
I think it’s “Armando”.
Amanda???? That boy’s name is Amanda???
How sad is that?
LOL
*Lady points at retarded gay kid*
Is he a vegetable or a fruit?
As in the famous film, fried green tomatoes.
dip thick slices of green tomatoes in a good batter and deep fry, lovely with steak or ribs or burgers or just about anything.
tomato chutney
And a tip for surplus over ripe toms.
put loosely into large plastic bag and place in freezer until solid. they will come out something like a bag of snooker (pool) balls. But when you need tomatoes for a good sauce they are brilliant.
Simply remove however many you think you may need, place in a bowl deep enough to allow you to cover with boiling water and immediately pour water away. The skins will slip off so easily, then using a good sharp knife slice/chops the tomatoes. Be careful they will produce a lot of juice which you may have to keep pouring into a bowl.
Add the juice and chopped fruit to your sauce and because the freezing has caused the water content to break down the cellular structure of the flesh it will almost dissolve into one of the best tomato sauces you have ever made.
These are deliscious. Everyone in my family LOVES them.
1 baguette
Tomatos
Mozzeralla cheese
Basil
Cut the baguette into thin “disks” place them on a baking sheet and lightly coat the top with butter (or olive oil) and garlic and cook on 400. Turn half way through. Make sure they are golden brown. Remove from oven.
Place basil leaf chopped or whole (i have used dried basil and works the same) on top of bread, slice of tomato and slice of mozz. cheese. return to the oven until cheese is melted.
EAT!
You can do the same for pizza just replace the bread with a pizza crust and add tomato sauce (alfredo sauce, garlic butter)
Stuffed tomatoes.
Cold dish – core the tomatoes and scoop out the meat.
Use the “shell” to stuff with shrimp, tuna, chicken salad or crab salad.
Hot dish – core the tomatoes and scoop out the meat.
Use the shell to stuff with spanish rice*, turkey/chicken stuffing, sausage and potatoes, extremely thick gumbo, anything else you can think of.
*use the tomato “guts” in your spanish rice recipe.
Tomato, fresh basil and fresh mozzarella cheese make a great appetizer. Just alternate slice of tomato and cheese on a plate. Sprinkle with roughly chopped fresh basil and drizzle with olive oil.
Make your own “V8” or tomato juice.
Stewed tomatoes – can them for the winter.
Homemade Pizza.
Spanish Rice Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
You can ‘sun dry’ them outside or in the oven – I’ve done them in the overn – and stored them in olive oil for later use – they’re very good.See
http://homecooking.about.com/od/howtocookvegetables/a/sundriedrecipe.htm
Also I make a fantastic soup using tomatos and red bell peppers – I usually use canned tomatoes and puree, but with good ripe fresh tomatoes you should do just as well. Broil/grill 5 halved peppers and peel off the skins in the usual way, and skin and deseed 3 lbs of tomatoes. Fry a large onion, add the peppers and tomatoes amd simmer for half an hour. Blend (I use a hand blender), Sieve if you like – now, here’s the magic….Mix 2 tablespoons of flour with half a pint of heavy cream and stir into the soup. Add a tabsp of sugar, add salt and pepper and chopped basil. Taste and adjust the sasoning. Seive if you need to. It’s the best and healthiest soup in the world – even with the cream!
I also reccommend a book
http://www.amazon.com/Tomato-Cookbook-Australian-Womens-Library/dp/186396052X/ref=sr_1_1?ie=UTF8&s=books&qid=1249226354&sr=1-1
which is Amazon.com marketplace
I moved to Central America from the US last year. Since moving here my wife and I have been using at least 8-10 pounds of tomatoes a week in our cooking.
One thing that uses a lot of tomatoes is slow cooking meat in a low temp oven. I usually add 2-3 tomatoes to the pan at the beginning, and they become the base for the sauce.
Right now I have some amazing pulled pork in the fridge that cooked for roughly seven hours yesterday. I also have a been Adobado with tomatoes as well as Chicken simmered in tomato and chili. All cooked for hours, and each one used about two pounds of tom’s.
Bacon Lettuce and Tomato sandwiches. I eat them at least 3 times a week during the heart of tomato season. I never tire of them when they are made with really good home grown tomatoes.
You can also can tomatoes for later use. They are good as a side dish in the winter time or you can use them to cook with, that way you can decide later what you want to make with them.
http://www.pickyourown.org/canning_tomatoes.htm
Thumbs up on the whole frozen tomatoes, but I differ on the boiling water. No need for that step, unless you need them thawed immediately. As they thaw, the skins will slip right off on their own. Less chance of watering down an already watery product.
Farfalle Fresh Tomatoes, Wine and Golden Raisins
•6 tablespoons extra-virgin olive oil , divided
•1 cup julienned red onion
•1 tablespoon minced garlic
•2 cups peeled, seeded, and diced tomatoes
•3/4 cup sliced olives, such as kalamata
•1/2 cup golden raisins
•1/2 cup dry white wine
•2 tablespoons drained capers
•1/2 teaspoon crushed red pepper flakes, or to taste
•Kosher salt and freshly ground black pepper
•3/4 pound farfalle or other dry pasta
•1/4 cup freshly chopped basil leaves
•1/2 cup crumbled feta cheese , for garnish
Directions
Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened, 7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese. Serves 5-6.
Tomato and Bacon Pasta
• 2 tablespoons kosher salt
•16 ounces spaghetti pasta
•1 pound thick-cut bacon or pancetta, chopped
•3 tablespoons extra-virgin olive oil
•1 cup red onion, diced
•1 teaspoon red chili flakes
•3 tablespoons garlic, minced
•2 cups Roma tomatoes, diced
•1/4 cup red wine
•4 tablespoons basil
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
Directions
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.