tomatos!!!!!!!!!!!!?

Question

ive got quite a few tomato plants and this summer they have produced loads of tomatos, has any body got any quick and simple ideas of what i should do with them,i dont wanna have to throw them, tomato soup maybe?? need to know how to make it tho lol!!

Answer 1

Red Tomato Chutney(so you can enjoy the fruits of your labor long after)

Makes: 1.8kg (4lb)

2.7kg (6lb) RipeTomatoes
450g (1lb) Onions
350g (12oz) Sugar
300ml (½ pint) Malt Vinegar
25g (1oz) Salt
2 tsp Paprika
¼ tsp Cayenne Pepper

Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes and onions into a heavy bottomed saucepan, cook gently to release the tomato juices, simmer for 20 - 30 minutes until tender.Add the salt, paprika, cayenne and half of the vinegar, cook gently for 45 minutes or until it begins to thicken.
Add the sugar and remaining vinegar, stirring until fully dissolved.
Continue simmering, until the mixture becomes thick, stirring occasionally.
Leave for 3 - 5 weeks to allow the flavour to mature

Big Batch Spaghetti Sauce

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes(you can use the fresh ones,quantity mentioned at the end)
2 28 oz. Cans crushed tomatoes(ditto)
3 12 oz. cans tomato paste(this is needed)

3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper


Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family. When ready to use, thaw and heat. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. We use it as a sauce for several types of pasta and as a pizza sauce.

Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same.

OMATO MARMALADE

3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick

REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

TOMATO CATSUP

1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt

WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

TOMATO COCKTAIL (Bloody Mary Base)

Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases.

(Makes about 1 quart of juice from each 2 quarts of whole tomatoes)

Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or bruises

For each 2 quarts of whole tomatoes:

1/2 medium red or green sweet pepper, chopped
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and sliced
1/2 to 1 rib celery (depending on size), with leaves, chopped
1/4 teaspoon whole black peppercorns
1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
1/4 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
1/4 teaspoon mustard seeds
Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt, or to taste
Strained fresh lemon or lime juice to taste (see note below)

1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.

2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft.

3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top.

4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.

5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.

6. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints.

7. Remove the jars from the boiling-water bath and cool.

Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling-water bath.

A Note On Canning Safety: Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling-water bath. However, in recent years hybridizers have developed "sub-acid" varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to re-create the characteristic pleasant tomato sharpness.

Answer 2

Oohh..Fried Green Tomatoes are awesome! It's good to make with the little tomatoes that never ripen all the way. Just make a little batter with flour, an egg, some salt and pepper. Dip 'em in and fry for about a minute on each side, then sprinkle 'em with salt and a touch of sugar. They're sooo good...

Also, homemade salsa is really good with fresh tomatoes. Cut up some tomatoes, onions, green peppers, jalepenos, add a little salt, pepper, garlic, and chili powder. Just pulse in the blender for a minute. Fresh salsa is the best with tortilla chips or pita bread.

Answer 3

My last garden had 28 tomato plants. I know what you are talking about.
Salsa-canned. not difficult either. But time consuming.
or, fresh salsa-lots of chopping but pretty simplistic.
Remove skins from tomatoes by immersing in boiling water until the skins split-chop up tomatoes when they cool. You will need lots of peppers and onions, as well as some cilantro, garlic and I add honey to mine. It's all relative. Whatever YOU like, thats what I add. if you use hot peppers-remember to use gloves.I always deseeded my hot peppers because that is where most of the heat in the pepper is. If you only have tomatoes, try finding a farmers market to purchase the rest of your produce.
Also, try looking for recipes on foodnetwork.com.
ENjoy!

Answer 4

My favorite:

TOMATO MOZZARELLA CASSEROLE:
1 1/4 cups packaged Onion and Garlic Croutons
3 medium ripe tomatoes, sliced 1/4 inch thick
6 ounces shredded mozzarella cheese
1 Tablespoon dried oregano
1 Tablespoon dried basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
3 to 4 Tablespoons bottled Italian OR Vinaigrette Dressing
Scatter croutons over bottom of a 10" glass pie dish. Overlap with tomatoes in a circular pattern to cover croutons. Sprinkle mozzarella cheese over tomatoes. In a small bowl mix together oregano, basil, onion powder, garlic powder, salt and pepper. Sprinkle herbs and seasoning mixture over cheese. Microwave, uncovered, on HIGH for 3 1/2 to 4 1/2 minutes or until cheese is melted. Remove and spoon dressing over top. Poke holes to let dressing drain to croutons. Let stand for 5 minutes for flavors to develop. Serve.
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Here are some sites with tomato recipes.....have fun!

JUST TOMATOES
http://www.just-tomatoes.com/sitemap.htm

Tomato Recipes
http://recipes.lovetoknow.com/wiki/Category:Tomato_Recipes
http://www.worldfamousrecipes.com/tomato-recipes.html

Roasted Tomato and Basil Soup
http://www.fbworld.com/rec4a_rtbsp.htm
How to make "sun-dried" tomatoes
http://www.dinnerplanner.com/sun_dried_tomatoes.htm
http://www.recipezaar.com/73812
Spicy Tomato Juice
http://fitdv.recipezaar.com/16458
Dot's Tomato Pie Recipe
http://southernfood.about.com/od/tomatoes/r/bl00513h.htm
Tomato Chutney
http://www.marthastewart.com/page.jhtml?&type=content&id=recipe2000&site=&page=1
Stewed Tomatoes
http://www.dvo.com/recipe_pages/deluxe/Stewed_Tomatoes.html

Answer 5

Go to the grocery store and get the packages in the produce section to add to tomatoes to make salsa. Or get a recipe and make your own. Everyone loves salsa! Put it in jars, decorate and give them as gifts.

Answer 6

blanch tomatoes to make easy to peal skin then mash and place in large soup pan and 2 cups of heavy cream and 1 teaspoon of celery seasoning stirring alot now you have soup you can stuff tomatoes to love them stuff with bread crumbes chedder cheese taco meat(flavored ground meat).onions bake on cookie sheet. and you have a whole meal.

Answer 7

Without washing them, place them individually into the freezer. When frozen, place in storage container and keep frozen.
When ready to use, remove the required amount and drop them into cold water.
The skins will slide right off - HONEST!!!
Chop, dice, etc. and proceed with your recipe. This saves a mess because the juice is frozen and it doesn't run all over the place!!

Answer 8

you can, can them in jars.....and keep them for whatever recipe calls for tomatoes......soups, stews, sauces etc.
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Fresh Tomato Soup

2 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 - 2 cloves garlic, chopped (chop ~10 minutes prior to sautéing)
1 medium carrot, chopped into small pieces
1 stalk celery with leaves, chopped into small pieces
3 - 4 cups chopped tomatoes (~1-1/2 pounds) - I put all the skins and the seeds in the soup)
1 tbsp. whole wheat flour
3 cups water
1 - 2 tbsp. fresh basil (green or purple is ok)
1 teaspoon salt (I use less)
1 teaspoon tomato paste if using out of season tomatoes (both regular or dried tomato paste work well)
Directions:
Heat 1 Tbsp. olive oil in big soup pot. Add onion, garlic, carrots and celery an sauté for ~5 minutes until onion is transparent.

Add tomatoes and simmer for 10 minutes, mashing occaisionally with a wooden spoon until soft and pulpy. Sprinkle flour over tomatoes and stir smooth.

Add water and seasonings, bring to a boil, and then turn heat down to simmer uncovered for 20 minutes if soup is to be pureed or 30 minutes if not. (this cooking time is important for both flavor development and also to increase the amount of the cancer-protective phytonutrient called lycopene that is released from the tomatoes.)

To puree or not is a personal choice. I puree about half of the soup in my blender to thicken it up a bit. Reheat (do not boil again) before serving, adding the last tablespoon of olive oil right before serving.

There are endless variations you can do on this basic soup recipe. I often add a few left over greens (cut into small strips) like chard to the soup, some left over brown rice can be added, or even some white beans. I have even added about one cup of white cannellini beans to the blender when pureeing half the soup in order to add a good protein source to the soup.
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Fresh Tomato Sauce

4 lbs tomatoes, peeled, seeded at chopped
1 teaspoon salt
4 tablespoons olive oil
3 garlic cloves, finely minced
1 medium onion, finely chopped
1 cup loosely packed fresh basil leaves, chopped
1/2 cup fresh flat leaf parsley, chopped
red pepper flakes (to taste)
black pepper (to taste)
1 pinch sugar

Peeling tomatoes: Drop tomatoes into a pot of boiling water for 1 -2 minutes. Take them out of the pot and immediately drop into ice water. After they're cooled a bit you will be able to peel the skin off with the help of a paring knife.
Place chopped tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes.
Heat oil in a medium sauté pan. Sauté onion in oil for 5 minutes. Add garlic and red pepper flake for last minute. Add tomatoes, basil, salt, pepper and sugar. Allow to simmer slowly for 30 minutes. Add parsley at the end. Adjust seasonings to your taste.

Answer 9

FRESH TOMATO SOUP

3 tbsp. butter
1 lg. onion
1 carrot, shredded
4 c. fresh tomatoes, peeled, seeded & chopped
1/2 c. fresh basil
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. sugar
1 (14 oz.) can chicken broth
1 tbsp. soup pasta

Melt butter, add onion and carrot and saute until limp. Stir in tomatoes, basil, salt, pepper and sugar, reduce heat, cover and simmer for 10 minutes. Whirl soup in a blender or food processor until smooth. Over high heat, bring chicken broth to boiling. Add pasta and reduce heat to medium and cook until tender, about 7 minutes. Stir tomato mixture into chicken broth, then heat, but do not boil.

FRESH TOMATO-BASIL SAUCE

This quick red sauce is traditionally served on spaghetti, but can be served over boneless chicken breasts. 2 cloves garlic, chopped finely 6 fresh tomatoes, skinned 6 to 8 anchovy fillets, chopped 1/2 c. loosely packed basil leaves, chopped
Gently heat olive oil and garlic in heavy bottomed saute pan for about 2 minutes until garlic is golden. Add tomatoes and anchovy fillets and cook for about 10 minutes. At the last minute, add the basil. Serve immediately. Makes enough for 1 pound pasta. Serves 4 to 6.



Panzanella (Sicilian Bread Salad)

INGREDIENTS

Loaf of day old crusty Italian bread
1 cucumber
2 beefsteak tomatoes (best in the Summer months)
1/4 sweet onion
2 cloves garlic
1/2 c. olive oil
1/4 c. balsamic vinegar
salt, pepper, pinch of sugar, few leaves of fresh basil
1/2 c. cubes of fresh mozzarella cheese
Optional things are pepperoni, capers, olives, green or red peppers, etc.
Get a loaf of day old crusty Italian bread and cut it into little cubes, add a chopped cucumber, 2 beefsteak tomatoes (these are usually only good in the summer when they are fresh). Chop the tomatoes and 1/4 sweet onion sliced thin. Add 2 cloves of minced garlic, 1/2 ounce of olive oil, 1/4 ounce of balsamic vinegar, salt, pepper, pinch of sugar, few leaves of fresh basil and some cubes of fresh mozzarella cheese. Optional things are pepperoni, capers, olives, green or red peppers. Just toss everything together.... it’s a really good summertime dish when the tomatoes are ripe!


Insalata Caprese (Tomato, Basil & Mozzarella Salad)

INGREDIENTS

Fresh Garden or Beefsteak Tomatoes
Fresh "Wet" Mozzarella
Oregano
Extra Virgin Olive Oil
Fresh Basil Leaves
Salt & Pepper to Taste (Optional)
This is another familiar dish and is simple to prepare.
You can use either sliced fresh buffalo milk mozzarella or the smaller "boccocini" which are the little round balls of the mozzarella. If you are using the boccocini, simply toss them with all the other ingredients, slicing the tomatoes first into chunks first.
If you are using the larger, baseball or softball size mozzarella, slice it thin, slice the tomatoes, and arrange in a tray or dish, using a slice of tomato, slice of mozzarella and basil leaf, season with drizzle of olive oil, and light sprinkle of oregano. Do NOT use vinegar (balsamic or otherwise) as the acidity will take away from the creamy taste of the mozzarella and upset the balance of the sweet tomatoes.

RIPE OLIVE, TOMATO AND CILANTRO SALSA

6 oz. can pitted ripe olives, drained and chopped
1 lg. tomato, seeded and chopped
1/2 c. chopped cilantro
1 sm. jalapeno chili, seeded and minced (WEAR RUBBER GLOVES)
3 tbsp. olive oil
2 tbsp. fresh lime juice
Salt and pepper to taste

In bowl, combine all ingredients. Serve the salsa as a dip with corn chips or as accompaniment to grilled meats. 2 cups


FRESH TOMATO SALSA

4 lg. ripe plum tomatoes
1/4 c. chopped scallions
1/4 c. chopped cilantro (fresh coriander)
1 tbsp. fresh oregano
2 cloves garlic, minced
1 tsp. minced jalapeno pepper, or to taste
1 tbsp. olive oil
2 tsp. fresh lime juice
Salt & freshly ground black pepper to taste

Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4" and dice. Place in a medium size bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours. For nachos, chicken, fish, vegetables .

Have fun! I hope this helps.

Answer 10

several things
try making sundried tomatos
make tomato sauce,and can it
make soup

Answer 11

I love tomato sandwiches! Miracle whip or mayo, your choice, with very finely sliced tomatoes and a sprinkle of salt and pepper - quick and easy, not to mention healthy lunch! I also use tomatoes as garnishes - if I broil fish, I dice a nice ripe tomato up and put it on the fish with a bit of parsley when it's done. If you have a juicer, how about some fresh tomato juice?

For tomato soup, here's what I found and it sounds great - lucky you!

For tarragon tomato soup
3 pounds vine-ripened tomatoes (about 8 medium)
2 teaspoons balsamic vinegar, or to taste
1 teaspoon sugar, or to taste
1 teaspoon fresh lemon juice, or to taste
1 1/2 cups ice water
1 tablespoon finely chopped fresh tarragon leaves
8 vine-ripened yellow cherry tomatoes
1/4 cup finely chopped zucchini
1/4 cup finely chopped red onion

Accompaniment: Baguette Toasts




Make soup:
Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.
Stir tarragon into soup and thinly slice cherry tomatoes.

Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.

Makes 6 cups.
Gourmet
August 1997



Big Batch Spaghetti Sauce

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. cans tomato paste

3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper


Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family. When ready to use, thaw and heat. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. We use it as a sauce for several types of pasta and as a pizza sauce.

Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same.

MARINARA SAUCE

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.

(Makes 3 pints)

6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar

Ground white pepper to taste.
Optional seasoning (any one of the following): 2 teaspoons ground coriander; 1/2 to 1 teaspoon dried marjoram; 1 teaspoon dried basil; 1/4 to 1/2 teaspoon dried oregano
1 to 2 teaspoons salt, to taste

1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

4. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.

5. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

Quick Broiled Tomatoes
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Delicious fresh tomatoes, sliced and broiled with Dijon mustard, bread crumbs, Parmesan cheese, and seasonings. Scroll down to see more tomato recipes.
INGREDIENTS:
2 medium tomatoes
Dijon mustard
salt
fresh ground pepper
ground cayenne pepper, to taste
3 tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
PREPARATION:
Directions for quick broiled tomatoes.
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese.