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Question by hillary: I have 2 whole cases of tomatoes, can someone share tomato based recipes?
My mom was a little swayed by a local farmer and bought two whole cases of tomatoes for 10 dollars…. Thing is, I really don’t know what to do with the stupid tomatoes. I want to get the best use out of them, so can you please share any recipes? I mean anything.
Best answer:
Answer by not-a-Xian
yes
here is my favorite sandwich
2 tomatoes (out of the cases)
not 2 tomato cases
bread
a dash of salt
the salt
does the trick don’tcha know
Give your answer to this question below!
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Sir, Im gonna tryout 4 of your recipes on 24 Feb,13 as Im having a kitty party. Brownie, Hot Garlic Fried Rice and Hot and Sour Soup.
Please wish me luck.
beautiful
I would eat one of the cases with a salt shaker before thinking of anything else or anyone else!!
dip each tomato in boiling water for a count of 15 and slip the skin off! Now you can cut the core out and drop the tomatoes into heavy kettle and cook them. Put into freezer containers and put into freezer! 2 cups of cooked tomatoes is the usual quantity for loads of casseroles! Also to put into soup pots.
you could also make tomato sauce! cook the tomatoes down to nearly out of liquid, put into blender and puree them. Now put into freezer containers at about one cup measures and freeze them.
tomatoes will last frozen for a year!!
Of course, I would go get a couple cases of long green chile and grind or chop it fine then cook my mother’s old recipe for chile relish!! Haven’t had the $ $ $ to go get the tomatoes and green chile in the past several years, so haven’t made any in so long I had almost forgotten about it!
Cut the stem part off the top. Dip the whole tomato in boiling water for 75 seconds. Cool under running water, peel the skins off, then cut into quarters. With your thumbs, push the seeds out so the tomato pulp is mostly cleaned. Throw about two quarts of the tomato pulp in each freezer bag.
On a cold rainy day, make chili or spaghetti sauce by simmering the tomatoes for hours, maybe all day. It makes noticeably delicious dinners.
I used to keep a vegetable garden, 35′ x 110′ … LOTS of tomatoes.
1. PASTA dishes with diced fresh tomatoes. The Olive Garden (an Italian chain restaurant where I live) has lots of Italian recipes, many of them using fresh tomatoes:
http://www.olivegarden.com/recipes/
2. SHRIMP with Feta (garithes me feta), a Greek dish using shrimp, tomatoes, onion, garlic, feta cheese. This recipe will do:
http://www.greekboston.com/cuisine/sea_food/bakedshrimp.shtml
I serve the shrimp/tomato/feta dish on top of cooked rice.
3. EGGS for breakfast or lunch: Saute up some onion and green pepper, mushrooms if desired … add diced fresh tomatoes and cook JUST until they start to soften. Add your beaten eggs and cook scrambled eggs with the veggies. Sprinkle a bit of grated cheddar on top, just as the eggs are almost done cooking.
4. EASY spaghetti SUACE out of it and freeze it for later use.
Wash the tomatoes and any other veggies you add.
Throw tomatoes into one big pot, and add water to just come up to the level of tomatoes. I often chop up and add celery, onion, green pepper. Sometimes carrots. Fresh herbs (or dried): parsley, garlic, basil, oregano, bay leaf.
Cover and simmer for a long time, until everything is basically mushy.
Uncover and cook down a bit so the “juice” becomes thicker.
Set aside and let it cool.
Then, bit by bit, puree the whole thing up in a blender.
Pack into an air-tight container and stick in the freezer for the next time you want tomato sauce.
If you puree the finished product in the blender, you don’t have to peel the tomatoes (or scald, then peel). Peeling those tomatoes is a really time consuming project, but if you don’t peel them OR if you don’t puree after cooking, you get these little “tubes” of curled up tomato skin that have the texture of plastic wrap … ugh.
Fortunately, the blender takes care of that problem and solves the hassle of pre-peeling the tomatoes.
use fresh and freeze the rest whole just by placing on a cookie sheet and placing in freezer. then package. To use run under water and skins will slip off and be used in any cooked dish such as pasta sauce or just fried up as a side etc.
Cook them up into a marinara sauce (with onions, garlic, etc…), then you can either freeze some of this or use it in the next week or so. Here are 2 delicious recipes, where you can use this sauce.
Spinach and Ricotta cannelloni………http://youtu.be/fXSF5nmt3qk
Lasagna……………………………..….http://youtu.be/pRV6liPm1ZA
Ooh you can do soo much with them!!
Own cream of tomato soup.
Tomato sliced with silver onion and vinaigrette.
Tomato, mozzarella and avocado salad.
Pasta with chopped tomatoes, mozzarella , fresh basil leaves, avocado, garlic, olive oil and white wine.
Bruscetta.
Chicken provencale.
Blt sandwiches.
Cut the tip off them , take out the flesh, fill it with gorgonzola, chopped walnuts, fine chicken strips and parmesan.
Mussles with tomato sauce and garlic.
Cheese and tomato toasties.
Canape with tomato, cheeses, graoes, riast beef etc.
Own pizza with sliced tomato.
Spaghetti bolognese.
Own passata.
Fried in breadcrumbs slices on a bed of rocket and feta cheese.
Tomato chutney.
Panzanella.
Serve with a nice steak and mash.
My husband grows tomatoes in our very small garden. We can never use them fast enough, so I freeze some for future use.
Boil water in a large soup pot. Place 5 or 6 tomatoes in the boiling water for about a minute. Lift them out with a ladle or tongs, put them in a bowl of cold water, and let them cool while you add the next batch to the boiling water.
After you’ve blanched them in boiling water and dipped them in cold, the skins should slip off easily. Place the tomatoes in zip top freezer bags, press out the air, zip, and freeze. Be sure your bags are freezer bags; other bags don’t protect against freezer burn. Freeze only a few in each bag, as many as you will use at one time.
I use my frozen tomatoes in chili, salsa, spaghetti sauce, tomato soup, other soups, and anything else that calls for tomatoes or tomato sauce. (I made ketchup once. It was good but it was a lot more trouble than it was worth. I won’t be doing that again.)
Bruschetta! Here’s my video on how to make it. Hope this helps.
https://www.youtube.com/watch?v=L4tZ_ToRa8Q
Quick, Easy, and Cheap Tomato Soup
This is almost as easy as opening a can of tomato soup. Yet this can be used to stretch your last can of soup or alone.
1 (6 ounce) can tomato paste
24 ounces milk (refill paste can 4x) or 24 ounces water (refill paste can 4x)
1 teaspoon salt (to taste)
1 teaspoon sugar
Optional Additions
1/4 teaspoon garlic powder
1 teaspoon cheese
1 teaspoon bacon
1 teaspoon onion powder
1 teaspoon celery seed
Directions:
1 Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly.
2 Add salt and sugar and optional additions if using; stir.
3 Cook on medium, stir and serve.