Garden tomatoes?

Question

I have a bunch of tomatoes from the garden. I'm looking for a recipe I may not have already thought of for them. I know how about salsa, pasta sauce, and bruchetta. Any thing else creative and good you like to do with your tomatoes?

Answer 1

One of our favorite things to do with tomatoes fresh out of the garden is to use them for toasted tomato sandwiches. Toast two slices of bread, spread them with mayonnaise or miracle whip, slice the tomatoes and put on the bread (add a little salt and pepper if you like), top with other slice of bread and enjoy.

BAKED TOMATO SAUCE
20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Answer 2

My future in-laws live on a farm with a huge garden. Every year toward the end of the season, we start putting up tomatos in the freezer for use all year round. I just blanch the tomatos in boiling water for about 3 minutes, cool slightly, then peel. Chop into a big bowl & add fresh chopped onions & minced garlic. Measure out into 2-cup portions & pour into freezer bags......Goes great with homemade soup, stew, spagetti sauce, etc all winter long!! In some of the bags, I go ahead & freeze leftover corn cut from the cob, carrots, broccoli......whatever is on hand - makes a great starter for soups & stews!!

Answer 3

fried green tomatoes. you can cover them in flour or make your own batter and toss them in a frying pan! my parents have a rather large garden and tomotoes seem to be their most abundant crop. Also if you have cherry tomatoes you can mix mozarella(sorry bought the spelling) cheese, some pasta and the tomatoes and you have a very yummy treat! they found the recipe in cooking mag... taste of home.

Answer 4

We love shrimp/artichoke/bacon stuffed tomatoes!

Here's the recipe:
1 can (approx. 15 ounces) artichoke hearts, chopped
1/2 cup chopped celery
1/2 cup chopped green onions, with most of green
1 cup mayonnaise, approximately
8 medium to large tomatoes
1 1/2 cups cooked shrimp, shelled, deveined (coarsely chopped if large shrimp are used)
10 slices bacon, cooked, drained, and crumbled

Combine the artichoke hearts with celery, green onions, and enough mayonnaise to moisten to your taste. Just before serving, add shrimp to stuffing. Peel and scoop out the tomatoes; stuff with the shrimp mixture. Sprinkle the bacon on top.

Answer 5

If they are fresh, and not refridgerated I just lake to slice th tomatoes up into regular circular slices, put some spices on them, and some salt and pepper, and just eat them like that. Also, you can put them on some bread, and eat only the fresh tomatoes on a sandwhich. It is very good!

Answer 6

Luckie!
Our tomatos Havent Grown Much!

Salsa
http://www.recipezaar.com/140503

Pasta Sauce
http://allrecipes.com/Recipe/Quick-Spaghetti-Sauce/Detail.aspx

Bruschetta <- Looks yummy!
http://allrecipes.com/Recipe/Bruschetta-I/Detail.aspx

here is a LOAD of recipies to make with tomatos!
http://aggie-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html

Answer 7

Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store. Of course unless you live is a very hot sunny climate they are not technically going to be “sun” dried. Instead I am going to give you instructions on drying tomatoes in your food dehydrator or oven, this method is actually easier and more consistent than actual sun-drying.

The first thing is to pick the correct tomatoes, you want small meaty tomatoes for drying. The traditional drying variety is Principe Borghese, but you can also use plum or Roma tomatoes, which are much more readily available to those that do not grow their own tomatoes or start their own plants from seed.

Next you will need to prepare your tomatoes for drying, cut the smaller fruits, such as cherry type tomatoes and the smaller Italian varieties in half. The larger tomatoes will need to be cut into ½ inch slices. Drain your tomatoes slightly on paper towels and then place on the racks of your dehydrator, leaving enough space between the pieces for the air to circulate. To dry tomatoes in your dehydrator may take from 8 to 16 hours, depending on the thickness of your slices. It may help to rotate the trays if you have more than one in the dehydrator. To oven dry, place your tomatoes by putting them in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours, again if need be rotate your cookie sheets or racks.

When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.

To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to 6 months. If wanting longer storage, put them in the freezer.

To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.

To store your tomatoes in oil, you will first need to rehydrate your tomatoes slightly, just until plump but still chewy. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.

Answer 8

Make and bottle your own tomato juice. You will NEVER go back to buying at the grocery store. We used to put up 200 Quarts every summer.

Bert

Answer 9

You can stew them, or can them...either way you can use them for any of the above from a stewed or canned state!

Answer 10

Stuff them with crab salad. Or any kinda of dense salad.