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Cay Gibson
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| Posted: June 17 2009 at 9:37pm | IP Logged
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Help!!! Our garden has produced an over-abundance of tomatoes. Even with it being a family communal garden, there is a surplus.
Besides making salsa, what can I do w/ all these tomatoes?
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
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soodow
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| Posted: June 17 2009 at 9:42pm | IP Logged
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Tomato soup... mmmm!
Sue in NH
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DianaC
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A friend of mine freezes hers and throws them in stews and sauces throughout the fall/winter.
Here is one link with instructions:Freezing tomatoes
We're hoping to freeze some this year, but haven't had many ripe ones yet.
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JodieLyn
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can or freeze - whole, chopped, sauce, ketchup
offer them at church to those who couldn't grow their own but could use them, seniors or low income or just anyone.
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Jodie, wife to Dave
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Betsy
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Cay, I am glad that you posted this....please, Ladies, your best recipes for freezer tomatoe sauce/paste and any other tips!!!!!!
Betsy
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JenPre
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Baked stuffed tomatoes!! Made just like baked stuffed peppers except stuff the tomatoes instead of peppers. They are delicious!
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MichelleW
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I can't imagine having too many tomatoes!
What I do is this:
Rinse and pile into a large glass baking pan. Sprinkle generously with salt. Put in the oven at 350 for a couple of hours (really I don't even time this, I just stick them in the oven and forget about them for awhile). Pull out, you can let them cool or not, and then run them through a handmill (ricer).
I bag two cups of this wonderful stuff in quart sized freezer bags and lay flat to freeze. I can stack loads of these in my freezer.
When I want to make tomato soup, I use 1 bag, when I want to make tomato paste I put out a bag and cook the water out of it. When I want to make tomato sauce, I pull out a couple of bags and add spices.
Easy, peesy.
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missionfamily
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Last year, Elizabeth taught me this fresh roasted tomato sauce trick that was a huge hit...cut up tomoatoes with other seasoning veggies (especially if you have them from your garden)--onions, bell peppers, garlic, fresh basil and oregano (or dry)...drizzle with olive oil and roast until tender...run the whole batch through your food process or Vita Mix until preferred consistency (I did some all the way pureed and some chunkier)...you can freeze it or can it...I had great success canning it. And it is delicious all year...the taste of garden fresh tomatoes.
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stefoodie
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Tomato Jam or Tomato Preserves! I know, may sound weird, but it's REALLY yummy!
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sewcrazy
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We built a solar oven for drying our tomatoes. After they dry I sore them in jars packed in olive oil with herbs and garlic. These are the plans we used:
Solar oven
Also, I simply fill the crock pot with as many chopped tomatoes as I can, add a little onion and garlic and let it cook down. Cool, freeze in quart size ziploc baggies.
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LeeAnn
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jdostalik
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We had this for dinner on Wednesday. It was delicious and used tons of tomatoes! 
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mavmama
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I make enough pizza sauce for 52 pizza nights a year, and can it. For us, this means 26 half pints. Then, I can spaghetti sauce and stewed tomoatoes. Some years I make a veggie mix of corn, tomoatoes, celery, peppers and onions and can it. When I run out of time (or am sick to death of canning) I will rinse the tomotoes whole, dry them and flash freeze them. Bagged up, they store well in the freezer until I need them. When I want to use them, I can run warm water over them and the skins slip off easily. I am anxious for mine to start ripening so we can get on the ball with preserving.
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Cay Gibson
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| Posted: June 19 2009 at 8:58pm | IP Logged
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Thank you, all. These are great suggestions. 
I made Italian Tomato Florentine tonight. Yummy!
I wish co-op was still in session so I could distribute some to my hsing friends. I still see a few friends on the ballfield and might pass the wealth.
Seems everyone has an over-abundance of tomatoes though. I tried getting my parents to take some and a farmer friend already overloaded them.  There was even a woman at one of the supermarkets giving hers away. 
I think it's better to cook up some of these ideas and freeze/can the rest for use later in the year.
Thanks again.
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
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Cajun Cottage Under the Oaks
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Angie Mc
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| Posted: June 15 2010 at 1:37pm | IP Logged
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Bumping because it is that time of year again! I have a giant flat of tomatoes and came looking for ideas of what to do with them all.
For lunch we made a light tomato coulis sauce. Add olive oil to a hot skillet. Saute a lot of garlic (to taste). Add capers and mix. Add chopped fresh tomato (and a pinch of sugar if you like to take away some of the bite.) Spice with crushed pepper flake and fresh or dried tarragon. Cook briefly for a firm/chunky tomato texture or cook longer for a more soft/wet sauce. Toss sauce with pasta. Serve with freshly ground parmesan. YUM!
Any more tomato ideas?
Love,
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Angie Mc
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JennGM
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| Posted: June 15 2010 at 4:06pm | IP Logged
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Mmmmm....I cannot wait until my tomatoes start ripening!
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Jennifer G. Miller
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Angi
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| Posted: June 15 2010 at 8:30pm | IP Logged
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I am a lazy canner - so I just take the stem off and toss them whole into the freezer. After they freeze, we toss them into freezer bags. To use, toss them, still frozen, into chili/soup/etc.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Tomatoes
