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Quick, what do I do with perfect tomatoes!

steffanansteffanan Posts: 1Member Member Posts: 1Member Member
in Recipes
I just bought a box of tomatoes from Costco and they're absolutely perfectly ripe right now which of course means that I'm against the clock and in about 2 days they're all going to be gross! What should I cook that's very tomato heavy? I've already considered salsa and pasta sauce, any other ideas?
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Replies

  • stephaniek511stephaniek511 Posts: 45Member Member Posts: 45Member Member
    vaman wrote: »
    This NOT low cal or in any way healthy....but it is delicious! Start with two slices of white bread,,,something like Wonder Bread,,cut about a half inch slice out of the center of a perfectly ripe large tomato and make a tomato sandwich.. a very generous amount of REAL mayonnaise must be applied... and salt and pepper if you like. Probably near a thousand calories....but it's worth it!!! 😁

    I second this, with a couple of twists...use butter instead of mayo and cut a nice, thick slice of vidalia (sweet) onion to add. Sprinkle with salt and pepper. My mouth is watering just thinking about it. And yes, virtually no nutritional value whatsoever but oh-so-delicious!
  • acpgeeacpgee Posts: 4,136Member Member Posts: 4,136Member Member
    When I have a glut of tomatoes I make tomato sauce and freeze it. Peel the tomatoes by blanching a few seconds in boiling water. Chop up a large quantity of onions and garlic. Fry gently in olive oil until carmelized and dump in your tomatoes. Crush with a potato masher and cook off some liquid. Cool and freeze in single serving containers.
  • just_Tomekjust_Tomek Posts: 7,281Member Member Posts: 7,281Member Member
    acpgee wrote: »
    When I have a glut of tomatoes I make tomato sauce and freeze it. Peel the tomatoes by blanching a few seconds in boiling water. Chop up a large quantity of onions and garlic. Fry gently in olive oil until carmelized and dump in your tomatoes. Crush with a potato masher and cook off some liquid. Cool and freeze in single serving containers.

    This. Make your basic tomato sauce and freeze. This will be the base for your tomato sauces in the future.
  • mbaker566mbaker566 Posts: 10,093Member Member Posts: 10,093Member Member
    Tomato soup freezes well too
  • LyndaBSSLyndaBSS Posts: 6,649Member, Premium Member Posts: 6,649Member, Premium Member
    vaman wrote: »
    This NOT low cal or in any way healthy....but it is delicious! Start with two slices of white bread,,,something like Wonder Bread,,cut about a half inch slice out of the center of a perfectly ripe large tomato and make a tomato sandwich.. a very generous amount of REAL mayonnaise must be applied... and salt and pepper if you like. Probably near a thousand calories....but it's worth it!!! 😁

    And american cheese. Pure yum!
  • madwells1madwells1 Posts: 509Member, Premium Member Posts: 509Member, Premium Member
    edited August 19
  • JohnnytotheBJohnnytotheB Posts: 361Member Member Posts: 361Member Member
    just_Tomek wrote: »
    acpgee wrote: »
    When I have a glut of tomatoes I make tomato sauce and freeze it. Peel the tomatoes by blanching a few seconds in boiling water. Chop up a large quantity of onions and garlic. Fry gently in olive oil until carmelized and dump in your tomatoes. Crush with a potato masher and cook off some liquid. Cool and freeze in single serving containers.

    This. Make your basic tomato sauce and freeze. This will be the base for your tomato sauces in the future.

    This is what I would do as well!
  • aokoyeaokoye Posts: 3,140Member Member Posts: 3,140Member Member
    I strongly agree with the sauce and the tomato tart/galette ideas. A caprese salad would also be a good idea if you eat cheese and I'm sure they would also be great in an Israeli salad.
  • midlomel1971midlomel1971 Posts: 1,040Member Member Posts: 1,040Member Member
    I could eat BLTs for all 3 meals, every single day in the summer when tomatoes are at their peak.
  • vamanvaman Posts: 139Member Member Posts: 139Member Member
    I could eat BLTs for all 3 meals, every single day in the summer when tomatoes are at their peak.

    I agree, the addition of bacon would make the perfect sandwich. I left that out of my tomato sandwich description intentionally....hundreds of keyboards would have been ruined.... by the drool! 😋
  • earlnabbyearlnabby Posts: 7,540Member Member Posts: 7,540Member Member
    When the tomatoes in my garden all ripen in a rush I make and can sauce and salsa.

    I start by cooking up most of the tomatoes and running them through the food mill to remove peels and seeds. I take out what I want for the salsa base and cook down the rest for sauce. The remaining tomatoes get blanched and peeled, then coarsely chopped into the salsa. I add the additional vegetables (onions, bell peppers, jalapenos, etc) and the seasonings and cook until the veggies are semi-soft, then can.
  • Pipsqueak1965Pipsqueak1965 Posts: 268Member Member Posts: 268Member Member
    greek salad? red onion, feta, tomatoes, oregano, olive oil, white wine vinegar, salt and pepper?
  • Pipsqueak1965Pipsqueak1965 Posts: 268Member Member Posts: 268Member Member
    and cucumber!
  • acpgeeacpgee Posts: 4,136Member Member Posts: 4,136Member Member
    Even easier is Spanish pa ambt tomaquet. Grate the tomato on a box grater, discarding the skin left in your hand and collect the pulp in a bowl. Toast your bread, rub with the cut side of a halved raw clove of garlic. Prick some holes in the bread with a fork and drizzle on some good olive oil. Top with the tomato pulp.
  • corinasue1143corinasue1143 Posts: 2,586Member Member Posts: 2,586Member Member
    Like chili? I used to make a huge pot of chili w/no beans in the fall. Then froze it in supper size portions for all winter. Added a can of beans when I thawed it out.
  • just_Tomekjust_Tomek Posts: 7,281Member Member Posts: 7,281Member Member
    acpgee wrote: »
    Even easier is Spanish pa ambt tomaquet. Grate the tomato on a box grater, discarding the skin left in your hand and collect the pulp in a bowl. Toast your bread, rub with the cut side of a halved raw clove of garlic. Prick some holes in the bread with a fork and drizzle on some good olive oil. Top with the tomato pulp.

    Why? Why do all that and not just slice a lovely fresh ripe hairloom tomato and place on that nice garlic bread?
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