What's a good quick easy recipe for overripe tomatoes?

Question

I can get a bag of tomatoes at the farmers market for cheap but some of them become ripe very quickly and I don't want to have to throw them out.

Answer 1

Make mini frozen pizzas....take some english muffins and slather on a little olive oil...now layer on the fresh tomatoes, pizza spices like oragano and some cheese...wrap in aluminum foil and freeze...nice to have a whole bunch of these on hand....just pop in micro to heat up or put under broiler.....when ready..

You could also make larger pizzas the same way using pita bread unsplit...

Take a long loaf of French bread.....cut in half and butter....sprinkle with garlic salt,,,add the tomatoes,,,top with Parmasean cheese and pop under broiler...this can also be frozen..

Answer 2

Tomatoes
The type of tomato you use often affects the quality of salsas. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes.

Canning is not a good way to use overripe or spoiling tomatoes. Use only high quality tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa and may spoil.

Where recipes call for peeled or skinned tomatoes, remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores and seeds. You may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.

Answer 3

Make tomato sauce. You can freeze it or can it:


1 1/2 lb tomatoes, coarsely chopped
1/3 cup water
2 teaspoons chopped garlic
3 tablespoons chopped white onion
1 large fresh green serrano chile, coarsely chopped (including seeds)
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste



Blend all ingredients in a blender until very smooth, 1 to 2 minutes. Pour through a medium-mesh sieve into a 1 1/2- to 2-quart heavy saucepan, pressing hard on and then discarding solids. Gently simmer sauce, uncovered, stirring occasionally and skimming froth, until sauce is slightly thickened and reduced to about 2 cups, 10 to 15 minutes

Answer 4

Hello, I'm Italian and as you know we do love pasta. This is a very fast recipe and I hope I'll try to write down something understandable. You need garlic, courgettes (2-3 four 4 people) oil salt and pepper saute garlic in olive oil and add the courgettes grated or cut into small cubes. When they are cooked add salt and pepper and generous parmigiano or another kind of cheese you like. Cook spaghetti or pasta and put it into the pan with the sauce you've made before. We like it very much. Forgive my English

Answer 5

Not So Hot Chile Salsa
(makes 3 pints )

3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped mild long green chiles
3/4 cup chopped onions
1 Jalapeno pepper, seeded, finely chopped
6 cloves garlic, finely chopped
1-1/2 cups vinegar
1/2 teaspoon ground cumin
2 teaspoons oregano leaves
1-1/2 teaspoons salt

1. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally.
2. Ladle into hot pint jars, leaving l/2 inch headspace. Adjust lids and process in a boiling water bath for 15 minutes.

Answer 6

Tomato Chutney
Chef: Gabriel Gate


Message from Gabriel Gate: "Please adapt this recipe to your taste by using more or less of some of the spices. I adapted this one myself some years ago from a friend’s recipe."

You need:
about 1 kg tomatoes
1 tsp sea salt
1/2 tbsp finely grated fresh ginger
2 tbsp honey (orange blossom is great)
4 tbsp caster sugar
a small clove garlic, chopped
1/6 red chilli, finely chopped
100 ml red wine vinegar
100 ml white vinegar
a 6 cm piece of cinnamon stick
1 star anis
6 coriander seeds, crushed
1 tsp cumin seeds

Method:
Wash and core tomatoes and cut each in four lengthwise. Using a small knife, remove the seeds. Cut tomato pieces in half and place in a saucepan with the salt, ginger, honey, sugar, garlic, chilli, the two types of vinegar, cinnamon stick, star anis, coriander and cumin seeds,

Bring to a simmer and cook on low heat for about 1-1/2 hours or until you obtain a thick consistency.

source: ABC Radio, Melbourne Australia

Answer 7

Try doing this

OVEN-DRIED TOMATOES:
20 firm-ripe Roma tomatoes (or better yet, use your homegrown variety)
1/4 cup extra-virgin olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons finely chopped flat-leafed parsley
Coarse or sea salt
Freshly ground pepper

Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds. Place in a large, nonmetallic bowl and add the olive oil, vinegar, parsley, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 200*F (95*C).
Place tomatoes in a single layer on a nonstick baking sheet.
Bake for 16 to 20 hours. Ideally, the best time to place them in the oven is around 7:00 in the evening and bake the tomatoes throughout the night. The next morning you'll have plump, juicy and intensely flavorful tomatoes. Cool completely before storing.
To store: Place dried tomatoes in sterilized glass jars and pour olive oil over to cover, seal tightly with lids. Store in the refrigerator for 2 to 3 weeks. Or, place tomatoes in a zipper-style bag and freeze for up to 3 months.
Makes 80.

Answer 8

Tomatoes on Toast
Tomato Chutney
Freeze them

Answer 9

If you aren't ready to use them right now, par boil them to remove the skins, then freeze them in plastic baggies. Next time you make a recipe that calls for canned tomatoes, you can use fresh!

Answer 10

clean them throw ,then in the blender with onion ,garlic ,a handful of fresh basil and about 1/4 cup of olive oil taste if necessary and 1 tbls. sugar pour over hot pasta and enjoy...also quick tomato soup by changing seasonings and cooking down .experiment!