tomatoes

sheepiegail

tons of tomatoes from my garden and now I need suggestions for recipes. I have been doing cucs, tomatoes, and olive oil and vinegar with a little mozzarella for lunch. have been doing the typical salad also but looking for variety now after 3 weeks of the same thing.

BeLightYear

Rice or pasta with chopped up tomatoes, peppers and onions with a little sour cream is one way I have been using up my many tomatoes

Kelly_Wilson1990

Cook them with some onion, bell peppers, garlic and mushrooms in the slow cooker overnight. Then grind it up and freeze for pasta sauce in the winter. I have been doing this for a few weeks now.

paniolo5

Fresh marina sauce - dice enough tomatoes for however many people you are feeding, add some olive oil, chopped garlic, fresh basil, pepper & a splash of vinegar. Simmer for 20 minutes. Serve over whole wheat pasta or for less calories, cook a spaghetti squash & use the strands as your "pasta". You can really add whatever you wish to the sauce - diced zucchini, chopped onions, spinach, etc. It also reheats well & can be frozen.

Dragonwolf

Cook them with some onion, bell peppers, garlic and mushrooms in the slow cooker overnight. Then grind it up and freeze for pasta sauce in the winter. I have been doing this for a few weeks now.

Second the pasta sauce idea.

Also, if you like Chipotle, find a recipe that closely matches their tomato salsas and have Chipotle at home!

Bob Evan's also has what they call the "Border Scramble", it's a 3-egg omelet with cheese inside and topped with scallions, sour cream, sausage, and tomatoes. It has awesome taste and a nice zest to it. You could replicate it and adjust it to fit your needs.

whouwannab

I just used up 5lbs of tomato making a homemade tomato basil soup. It was just tomatoes, olive oil, basil, salt and pepper. Bring a large pot of water to a boil, drop in tomatoes. Boil till skins split, then remove from boiling water and drop in ice water to stop the cooking and cool them off. Remove skins, should just slid right off and chop tomatoes into quarters, discard cores. Heat a tablespoon or so of olive oil in a pot. Add the tomatoes, 1/4 cup fresh basil, and 1/2 cup water. Cook this down for about 30 minutes. Remove from heat. Place in a food mill over a large bowl and slowly turn the handle to puree. Discard any remaining seeds, skins. Return pureed soup back to sauce pan and allow to simmer. This is a tomatoe broth type soup, not creamy like canned tomato soup. It is very low cal and good paired with a sandwich for lunch.

Erica0718

Tomato Pie

1 Pillsbury pie shell (non-frozen best)
3 Large tomato's
1/2 cup reduced fat sour cream
2 cups reduced fat cheddar cheese
1 TBS Fresh Chives
1TBS Fresh Basil
Salt & Pepper to taste.

Bake pie shell according to the directions. Cool. Place sliced tomatoes between paper towels to absorb some of the moisture. Cover bottom of pie crust with tomato slices. Sprinkle with salt and pepper. Combine sour cream, cheese, basil and chives. Carefully dot this mixture over tomatoes. Bake at 400 in oven for 20 to 30 minutes.

*Serves 6
Calories 265
Fat 16
Carbs 37
Protein 12
Fiber 8

Julia6633

I made these last weekend and they were so good! Everyone loved them.

Quick Pesto with Broiled Tomatoes (from vegetarian times magazine)

Serves 8

Quick Pesto
3 cups basil leaves
2 cloves garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil

Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs

Directions
1. To make Quick Pesto: Place basil and garlic in food processor, and process until finely chopped. Add pine nuts and nutritional yeast, and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like. With motor running, add olive oil in steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.

2. To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish

Per serving:
Calories 84
Protein 2g
Total Fat 6g
Saturated Fat <1g
Carbs 6g
Cholesterol 0mg
Sodium 12mg
Fiber 1g
Sugar 2g

richellecc

Make some homemade salsa!! There are tons of ways to do it and make it your own!

melaniecheeks

If they're large, stuff them. Tuna goes really well with tomatoes - mix some tinned tuna with natural yoghurt or cottage cheese, and pile into the tomato shells for a protein packed lunch. Or little shrimp are a good alternative.

Make ratatouille - a french vegtable stew with tomatoes, courgettes (zuchinni), aubergines (erm...eggplant), onions garlic and loads of herbs. Mushrooms optional.

Laura_beau

My mum had this issue and made a batch of tomato chutney (Keeps for ages) and also made lots of jars of sundried tomatoes. Here's how you make them:

http://homecooking.about.com/od/howtocookvegetables/a/sundriedrecipe.htm

They also keep forever!! and are perfect in pasta, salads- in pretty much anything italian!! Or you could pretty the jars up and give as gourmet xmas gifts!!