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Question by jupiter_flew: I’ve got fresh tomatoes coming out my ears…what are some things I can make with them?
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!
I don’t know how to can and even if I did, I don’t have the equipment to do it 
Best answer:
Answer by Shiny
You should try and find a local farmers market!
I bet you could even sell them!
Know better? Leave your own answer in the comments!
peach tomato salad with red onions and cilantro
Image by Klara Kim
accompanied by ice water with strawberries and cucumber smooshed into it. salad recipe here.
Tomato soup?
A pasta sauce?
chutney then u can sell it
Brushetta, homemade spaghetti sauce.
Go to http://www.allrecipes.com and click on ingredients near the top. Type in tomatoes, and you’ll have some recipes.
Try pushing it back into your ears or eating it whole. Who knows? Maybe you’ll fart out a cabbage or some rare fruit?
You could make them into tomato puree and use it on pizza!
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.
My mom used to can them then she would make the best spaghetti sauce all winter long from them.
you can try plucking some ear hair and put them on the tomatoes to make them dolls. then sell them
umm can them or make salsa
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.
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
Stuffed tomatoes
Salsa
Pizza sauce
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.
Stuffed tomatoes are godly.
Also Alton has never given me a bad recipe. Try some of these
http://search.foodnetwork.com/food/recipe/alton+brown+tomatoes/search.do?searchString=alton+brown+tomatoes&site=food&gosearch=&searchType=Recipe
slice a tamato lay the pecices on a plate and a salad dressing and some herbs
Sauce for pasta, ketchup, use it on salads, sauce for pizza. Use them on burgers, sandwiches and chicken. Gotta love tomatoes.
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.
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.
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.
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.
http://allrecipes.com/Recipe/Best-Tuna-Melt-New-Jersey-Diner-Style/Detail.aspx
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-Broiled-Tomato-Sandwich/Detail.aspx
lol try one of these recipes if u would like
FRESH TOMATO AND BASIL SAUCE SERVED
WITH SHRIMP
This is a great no-cook tomato sauce for a warm summer evening, a dish that looks as tantalizing as it tastes. Really good tomatoes are a must, winter ones just don’t live up to their summer counterparts.
1 c. coarsely chopped basil sprigs (1 bunch)
3 tbsp. Balsamic (Italian) vinegar or sherry vinegar
Salt & freshly ground pepper to taste
1 lb. angel hair (Cappellini) pasta, very thin
1/4-1/2 c. extra virgin olive oil
1/2 lb. shrimp, peeled & veined
1 clove garlic
Juice of 1 lemon
Freshly grated Parmesan cheese
Combine tomatoes, basil, vinegar, salt and pepper; marinate 1-2 hours at room temperature or overnight in refrigerator. Cook pasta until al dente and drain well. Transfer to platter and then add enough olive oil to coat. Mix uncooked tomato sauce into pasta and let stand 5 minutes before serving. That’s to admire how pretty it looks.
Meanwhile, in a frying pan pour 2 tablespoons olive oil and saute a clove of crushed garlic. Then saute 1 pound of shrimp or 1/2 pound of shrimp and 1/2 pound of scallops for 3 minutes, just until they loose their translucency. Squeeze the juice from 1/2 lemon onto the shell fish and arrange on top of the tomato paste mixture. Serve with Parmesan cheese to sprinkle on top.
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FRESH TOMATO CASSEROLE
This recipe does not have specific amounts. Use your own discretion. First layer: sliced fresh tomatoes. Second layer: sliced onions separated into rings. Third layer: sliced Swiss cheese.
Sprinkle with Parmesan cheese and Italian bread crumbs. Repeat first, second and third layers until you have the desired amount. Top the casserole with bread crumbs that have been mixed with melted butter. Bake at 350 degrees for 45 minutes.
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TUNA WITH GARLIC, TOMATOES & FRESH
TARRAGON
2 (6-8 oz.) tuna steaks, fresh 2 cloves garlic, crushed 1/2 c. diced tomatoes 1 tbsp. fresh tarragon (rough chop) 2 oz. dry white wine 1/2 c. fish or chicken stock 2 tbsp. butter (optional) Salt & white pepper to taste 1 oz. olive oil
In a large saute pan, heat oil (just enough oil to thinly cover pan). When oil is hot, add steaks (if tuna is wet, pat dry with paper towel). Brown then turn. Add garlic; when garlic is browned, drain excess oil. Add salt, pepper and tarragon then wine, tomatoes and butter, if desired. Then 1/4 cup of stock. Cover and cook for 5 to 10 minutes. Keep an eye on the fish to make sure it doesn’t reduce too much; add more stock, if needed.
Tuna should be served rare to medium-rare. Well done tuna is very dry.
Serves 2.
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FRESH TOMATO – BASIL SAUCE WITH
ROTELLI
5 lg. ripe tomatoes
1 c. fresh chopped basil leaves
1/2 c. olive oil
2 cloves crushed garlic
Salt & pepper to taste
1 lb. box tri-color rotelli
Dice tomatoes, reserving juice. Chop basil leaves finely. Combine tomatoes, basil, olive oil, garlic, salt and pepper in a glass or ceramic bowl. Cover and let stand for 1 hour at room temperature. Cook pasta (rotelli) according to directions. Serve fresh sauce over hot rotelli. Serves 6.
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PASTA AND FRESH TOMATO AND CREAM SAUCE
12 fresh plum tomatoes
1 onion, diced
1 clove garlic, diced
4 tbsp. butter
Parsley
Oregano
Basil, fresh
Salt
Freshly ground black pepper
1/2 c. heavy cream
Fresh cooked pasta
Peel and coarsely chop tomatoes. Reserve juice. Mix tomatoes, juice, parsley, oregano, basil, salt and pepper. Let stand. Melt butter in large pan. Add onion and garlic. Saute for 10 minutes.
Add tomatoes, mix. Cook over medium heat 1/2 hour. Add cream. Heat through. Serve over fresh cooked pasta.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SCALLOPS, FRESH TOMATOES & HERBS
1 lb. bay or sea scallops
2 tbsp. fresh lemon juice
1/2 lb. fresh mushrooms
2 lbs. fresh tomatoes
5 tbsp. olive oil
1 med. onion, sliced
4-6 sprigs parsley, chopped
2 cloves garlic, crushed
1/2 tsp. salt
Dash pepper
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. fresh oregano or 1/2 tsp. dried
In medium bowl toss scallions with lemon juice. Slice fresh mushrooms, lengthwise, through stem, toss with scallops. Peel fresh tomatoes, remove seeds, chop pulp coarsely. Saute 1/2 onion, garlic in 2 tablespoons hot oil in skillet. Then add parsley, tomatoes, salt, pepper, thyme and oregano. Cover and cook over low heat about 15 minutes. Uncover and cook 5 minutes longer. In 3 tablespoons oil, in another skillet, saute remaining onion. Add scallops and mushrooms and cook over medium to high heat, uncovered, for 10 minutes. Stir in tomato mixture, cook 2 minutes longer. Serve with rice.
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FRESH TOMATO FETTUCINI
1/2-2/3 c. chopped fresh basil
3 cloves garlic, minced
2/3 c. olive oil
1 tsp. salt
1/4 tsp. pepper
1 (12-16 oz.) spinach fettucini noodles
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.
Pasta Salads, tomatoe juice, tomatoe sauce, jar up whole tomatoes,
perhaps you should see a doctor about that. tomatoes coming out of your ear, really doesn’t sound too healthy
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.”
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!
SALSA – KANSAS TACO SAUCE (MILD)
20 lg. tomatoes, skinned, quartered, mashed
4 lg. onions, chopped
4 carrots, cut coarsely
3 green peppers
3 zippy peppers (6 for medium) (9 for hot)
2 jalepeno peppers
1/2 c. parsley (1/4 c. dried)
3 tbsp. sugar
2 tbsp. salt
1 tsp. pepper
3 tbsp. basil
1 tsp. cumin
Bottled lemon juice (not needed if freezing)
Bring all ingredients to boil except lemon juice in large saucepan. Simmer until mixture is desired consistency (if too coarse, blend).
If freezing, run through food processor and freeze.
STEWED TOMATOES
Tomatoes
Tomato paste
Salt
Pepper
Brown sugar
Onion
Clove garlic
Green pepper
Vegetable oil
Plastic freezing containers (quarts or pints)
FOR 8 TOMATOES:
1 onion
1 green pepper
1 garlic clove
Vegetable oil
1 (6 oz.) can tomato paste
2 tbsp. brown sugar
Salt & pepper
Double, triple, etc. pending the number of tomatoes you use. Saute onion, green pepper, and garlic clove in a large kettle to which vegetable oil has been added. Blanch tomatoes in hot water, peel and dice or put through food processor.
Add tomato paste, brown sugar and salt and pepper. Simmer all ingredients about 20 minutes. Place in containers when cooled down and freeze.
GREEN TOMATO JELLY
2 c. ground tomatoes
2 c. sugar
Boil together 2-3 minutes and add:
1 sm. pkg. raspberry jello and just bring it to a boil. Keep in refrigerator;
also freezes well.
SPAGHETTI SAUCE (FOR FREEZING)
20 lg. tomatoes, with skins, quartered
4 lg. onions or 1 c. diced onions
4 lg. carrots, cut into sm. pieces
1/4 c. dry parsley
3 tbsp. sugar
3 tbsp. salt
3/4 tsp. pepper
Place in large pan. Boil. Lower heat to thicken, about 1 hour. Cool slightly. Measure about 3 cups in blender. Whirl at high speed 1 minute. Freeze. When using, you add the spices to taste.
FRESH TOMATO SOUP
2 lg. onions
Oil
3 qt. tomatoes (12-15)
2 bouillon cubes
1/4 tsp. nutmeg
3 tbsp. sugar
Milk
Saute onions in oil in saucepan. Blanch and peel tomatoes. (Or freeze whole tomatoes and run under warm water to remove skins.) Add tomatoes and all but milk to the onions. Heat to boiling and simmer uncovered about half hour. Use blender to puree the soup. When ready to serve mix 1 cup milk to every 3 cups of soup. Freezes well.
hope these help. good luck and enjoy.
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.
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.
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
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).
Toss the squeezed (Squozen?
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/freezingtomatoes.htm
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-Tomatoes/
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…
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