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Too Many Tomatoes? Try these ideas

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RogerToo
RogerToo Posts: 16,157 Member
in Social Groups
Hi All
As we head into the Summer and the tomatoes start to produce like crazy here are some suggestions.

Think about a Dehydrator to preserve some for Winter. Think Sun Dried Tomatoes.

Make Tomato Stew Eat fresh and pack it in the Vacuum Seal bags for later on too.

Home Made Ketchup
If You make it You can keep it healthy and use a Sweetener instead of Sugar.
Here are some Tomato Ketchup Recipes I found that look interesting.

http://www.grouprecipes.com/65666/moms-ripe-tomato-catsup.html

Canning Ketchup: Making and Canning Homemade Ketchup from Fresh Tomatoes
http://www.pickyourown.org/ketchup.htm
PDF version http://www.pickyourown.org/pdfs/ketchup.pdf

http://www.npr.org/sections/thesalt/2013/07/11/200865030/Taste-Of-Grandmas-Kitchen-We-Hack-An-Old-Ketchup-Recipe

http://www.vegrecipesofindia.com/tomato-ketchup-recipe-tomato-sauce/

Tomato Paste & Tomato Sauce

And last but not least, A Favorite for many :)
Salsa.

Have a Good Day
Roger

Replies

  • surrealchereal
    surrealchereal Posts: 60 Member
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    Thanks Roger, those recipes look great.
  • Nightingale2200
    Nightingale2200 Posts: 1,183 Member
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    I broil a lot of my tomatoes.
  • RogerToo
    RogerToo Posts: 16,157 Member
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    surrealchereal wrote: »
    Thanks Roger, those recipes look great.

    Hi
    I know we are going to have a huge surplus in the near future as all the tomatoes start to ripen, hence my research for a way to use them.

    I'm glad You found the information interesting
    Roger
    Nightingale2200 wrote: »
    I broil a lot of my tomatoes.

    Hi Flo
    I never thought of trying that, what do they taste like?
    I am guessing You mean under the broiler or on a BBQ grill or on a flat sheet pan spritzed with a cooking spray or ??

    Thank You
    Roger
  • Nightingale2200
    Nightingale2200 Posts: 1,183 Member
    edited July 2015
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    They, to me, enhance the flavors tremendously even store bought tomatoes. They get softer and taste sweeter, normally stay intact (unless VERY ripe).

    I use my oven broiler. Use a broiler-safe pan lined with aluminum foil and spritzed.

    I cut in half, sprinkle just a tad of kosher salt on them and let sit a few minutes; they start to get juicy. Then, wipe off the excess salt and turn upside down on a paper towel to gently drain for about 20 minutes.

    Turn broiler on HI.

    Sprinkle with coarse black pepper, a small amount grated Parmesan cheese, and garlic powder. Just use whatever spice you like.

    Place on top shelf of oven and broil for just a few minutes - not long at all - be sure to check not getting too done for they will char in a heartbeat. Spotty blackened areas, however, just enhance the flavor.

    I will normally, for my husband, add a tad of FF mozzarella cheese (doesn't take much) on top sometimes after they have started to just blacken then broil for just a few seconds. Too long and you will have charred cheese.

    Just play w/them. I think you'll enjoy.

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