Raw Vegan Pasta With Zucchini, Tomato & Basil Diane does her version of raw, vegan pasta — using sliced zucchini for noodles, and a fresh tomato and bas…
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Question by Sarah D: What to do with a bunch of tomatoes?
Our garden grew a million tomatoes this year. We’ve already given a ton away but we still have a lot we need to use quickly. What are some great recipes for tomatoes????
Best answer:
Answer by Sawyer
Can them for winter. Decorate the jars and give them out at Christmas time.
Add your own answer in the comments!
You need:
Tomatoes, sugar and a few lemons.
1kg (2lb) tomatoes
1½kg (3lb) sugar
juice of 1½ lemons
You must be brave to try it, but it really is quite delightful once you get your head past the idea that tomato jam should taste like chutney.
Method:
Chop the tomatoes: you can skin them first if you like, but I find the skin ‘candies’ in the mixture, and adds interest and flavour to the jam.
Add the lemon juice and bring to the boil.
Add the sugar and stir till dissolved.
Boil fast till setting point is reached.
Variation: 2 tablespoons of grated green ginger can be added for an interesting turn of flavour, though I prefer it without.
Wash them & prepare them for winter.
You can do several things with them
You can freeze them individually and once frozen solid, place them in a big zip bag for the freezer
Use these in soups & stews. They will break down nicely.
Or you can make tomato sauce with onions, garlic & seasonings & freeze it for winter pasta dishes.
You can squeeze the juice & pulp and make plain tomato sauce.
Freeze in small containers & use as needed during the winter.
The possibilities are endless.
I do too… I used this recipe and made my pasta sauce. You will use 20 fresh, recipe also includes canned
adapted from Scott Conant and Scarpetta
Serves 4
Chef Conant likes to use 20 ripe plum tomatoes (no canned). My adaptation includes canned tomatoes as well because I find it works better. Tomatoes used for canning are picked at the peak of ripeness, and many times the fresh tomatoes I find at the market are just so-so. Feel free to use all fresh, all canned or a combination. Don’t expect the usual sauce-heavy spaghetti. Conant’s recipe is light; the barely there sauce combined with the basil-garlic oil is so full of intense flavors, you don’t need to drown your pasta.
4 ripe organic tomatoes (preferably plum tomatoes)
One 12-ounce can of San Marzano or organic whole tomatoes
2 tablespoons extra virgin olive oil
Pinch of crushed red chili pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 ounce freshly grated Parmigiano-Reggiano (about 1/2 cup)
6 to 8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade
1 pound spaghetti, either high-quality dry or homemade
For the Basil-Garlic Oil:
1/4 cup extra virgin olive oil
6-8 whole cloves garlic
10 whole fresh basil leaves
Generous pinch crushed red chili pepper flakes
1. Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease the tomatoes into the pot and boil for about 15 seconds, then promptly move them to the waiting ice water. (Continue with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
2. In a wide pan, heat 2 tablespoons of olive oil over medium-high heat until quite hot. Add the fresh and canned tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (You can make the sauce, which yields about 2-3 cups, ahead of time. Refrigerate it for up to two days or freeze it for longer storage.)
3. While the tomatoes are cooking, make the basil-garlic oil. Heat a small saucepan over low heat with 1/4 cup olive oil, garlic cloves, basil leaves and pepper flakes. Keep the heat on low to allow the ingredients to warm slowly and release their flavors. When the garlic is lightly browned, turn heat off and let cool for 10 minutes. The longer you let the oil sit, the more infused the oil. Strain the oil, discarding the solids.
4. To cook the spaghetti, bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente and drain, reserve a little of the pasta cooking water.
5. Add the cooked pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Remove the pan from the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue). Drizzle with just a bit of the basil-garlic oil on each plate (you might not use all of it).
donate them. they have many starving kids.
Canning is the best or make a sauce and can that. The problem with freezing tomatoes or sauce for that matter is that it develops freezer burn after a while and loses its flavor and appeal
chicken (or eggplant) parmesan, just substitute the tomato sauce for full tomatos and basil to taste
caprese salad (great as a fancy appetizer if done with good mozzerella!)
stuffed tomatos (if their big)
bruschetta
Make some chili. You can season it the way you like it.
I use my slow cooker.
Cook together, tomatoes (cut in chunks), mushrooms, bell peppers, shredded carrots, some ground
meat and dried+ (or canned) navy/soy/kidney beans. Drain and rinse any beans you use from a can
before you add to the pot.
I leave this on LOW setting overnight (8-l2 hours) or ALL DAY while you’re at school or work) and add
salt, pepper, mild chili powder. Allow the seasonings to meld with the chili (30 minutes more cooking). Dish up and enjoy!!!
Don’t have any ground meat on hand? No worries. I have added a 300-500 g pkg. of cubed tofu. This is also an alternative for vegetarians.
+ For variety you can use any combination of dried beans to the mixture.
i agree also, that the possibilities are endless!! There are tons of tomato sauce and BBQ sauce recipies on the web, or you can make big pots of fabulous soup (again, any search engine will turn up lots of yummy recipes for tomato soup – you could try different kinds!), chutney, and so on. You could give some to a local food bank also.