The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Boudicca on July 19, 2011, 04:50:56 PM
-
Awhile back, hubby planted three tomato bushes. They're producing a bumper crop. I went out this afternoon and harvested 14 tomatoes of varying sizes. Short of canning them, which I prefer not to do, have any of you got a favorite recipe that uses alot of tomatoes? I can cut some up for recipes like my jambalaya, spaghetti, BLT's, etc., but of course none of those solutions will help me use up a vast quantity of tomatoes. Hubby can give some away at work, and I can try the neighbors, BUT most of them are retired and have their own gardens. So, I'm left contemplating the 14 tomatoes perched on my counter and knowing that outside their little buddies are multiplying worse than rabbits. There have got to be over 60 tomatoes out there, and more buds on the plants every day.
Obviously I can consult recipe books, online cooking sites and so forth and so on, but before I do that, I'd love to hear from any of you who have some beloved recipes that call for lots of tomatoes, or heck, even just one or two.
Thanks.
-
What Do I Do With All These Tomatoes?
Is Obama going to be in the area , and do you have a good throwing arm? :-)
-
Is Obama going to be in the area , and do you have a good throwing arm? :-)
:rotf:
I hope to heaven the big ol' Dumbo Ears stays far, far away from Arizona.
-
Awhile back, hubby planted three tomato bushes. They're producing a bumper crop. I went out this afternoon and harvested 14 tomatoes of varying sizes. Short of canning them, which I prefer not to do, have any of you got a favorite recipe that uses alot of tomatoes? I can cut some up for recipes like my jambalaya, spaghetti, BLT's, etc., but of course none of those solutions will help me use up a vast quantity of tomatoes. Hubby can give some away at work, and I can try the neighbors, BUT most of them are retired and have their own gardens. So, I'm left contemplating the 14 tomatoes perched on my counter and knowing that outside their little buddies are multiplying worse than rabbits. There have got to be over 60 tomatoes out there, and more buds on the plants every day.
Obviously I can consult recipe books, online cooking sites and so forth and so on, but before I do that, I'd love to hear from any of you who have some beloved recipes that call for lots of tomatoes, or heck, even just one or two.
Thanks.
Why can't the North Koreans figure this stuff out? For cryin' out loud they're eating wallpaper. :mental:
-
If you have a vacuum sealer they are easy to freeze and will taste just like they do today next year!
-
Vacuum sealer, dehydrator or can them...
-
Have you ever tried deep frying battered sliced green tomatoes? Ripe doesn't work very well, but the greener and firmer, the better.I slice 'em about ¼ to ½ inch thick, and do 'em in a beer batter. (http://members.socket.net/~mcruzan/avatars/yum.gif)
-
Daggum Bou! You suck! Not really, but it is so dang hot here, all I have is 6 feet tall plants. With NOTHING! I would suggest drying them. Takes up alot less room, and they taste really good.
-
Why can't the North Koreans figure this stuff out? For cryin' out loud they're eating wallpaper. :mental:
NOKOs have wallpaper????
-
Well, if you want to put the tomatoes to good use, there isn't anything wrong with having bacon-lettuce-tomato sandwiches (with real mayonnaise, of course) for breakfast, dinner, supper, and as in-between snacks until they're all gone. There's nothing wrong with dining on the same thing over and over again.
That's what I'd do.
-
Is Obama going to be in the area , and do you have a good throwing arm? :-)
:lmao:
-
If you have a vacuum sealer they are easy to freeze and will taste just like they do today next year!
Well, I have Ziploc, but that probably isn't the same thing. Still, for a few months' duration, freezing would most likely work. Thanks!
-
Have you ever tried deep frying battered sliced green tomatoes? Ripe doesn't work very well, but the greener and firmer, the better.I slice 'em about ¼ to ½ inch thick, and do 'em in a beer batter. (http://members.socket.net/~mcruzan/avatars/yum.gif)
Sound yummy, thanks!
I know hubby can use the little green ones in his homemade salsa, along with the serrano and jalapeno peppers he planted.
-
Vacuum sealer, dehydrator or can them...
Maybe I should get a vacuum sealer. Too lazy to do canning when I can buy the on sale for about 50 cents a can. :whistling:
-
Daggum Bou! You suck! Not really, but it is so dang hot here, all I have is 6 feet tall plants. With NOTHING! I would suggest drying them. Takes up alot less room, and they taste really good.
Hon, it's hot as hades here too. But, we are getting good soaking rains most afternoons since right after the poor firefighters worked their asses off putting out our Monument(al) Fire.Mother Nature has a sense of humor, I suppose.
If it makes you feel any better, our cherry trees have produced a grand total of TWO cherries in three years. :argh: OTOH, the pear tree should be producing later this year and it's only been in the ground a few months.
-
Well, if you want to put the tomatoes to good use, there isn't anything wrong with having bacon-lettuce-tomato sandwiches (with real mayonnaise, of course) for breakfast, dinner, supper, and as in-between snacks until they're all gone. There's nothing wrong with dining on the same thing over and over again.
That's what I'd do.
:drool:
I love me somne bacon. On a BLT, the lettuce is totally optional, but the mayo must be full fat and flavorful.
Tonight we ate several tomatoes as a side to our green salads and glasses of iced tea.
-
Sliced tomatoes, sliced buffalo mozzarella, several fresh basil leaves cut into slivers (I use kitchen shears)....drizzle with olive oil, could use a bit of balsamic or red wine vinegar, salt and pepper to taste. You do not want to refrigerate as the oil will congeal.
-
Well, if you want to put the tomatoes to good use, there isn't anything wrong with having bacon-lettuce-tomato sandwiches (with real mayonnaise, of course) for breakfast, dinner, supper, and as in-between snacks until they're all gone. There's nothing wrong with dining on the same thing over and over again.
That's what I'd do.
No sour cream? This may a case of identity theft.
-
TOMATO JAM
Chop about 5 cups of tomatoes, put into blender to get 4 1/2 cups liquid. Put 5 cups of sugar into a pan and mix well with the 4 1/2 cups liquid. Boil this for 20 to 25 minutes. Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well. Fill jars and top with 1/2" paraffin. Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam.
-
Going with Frank's idea. I love a tomato sandwich. White bread, mayo, and sharp Cheddar cheese.
-
No sour cream? This may a case of identity theft.
In this instance, sour cream is a side dish all by itself. Like a bowl of ice cream, and eaten as if ice cream.
Seriously, I have no idea why I dine so much on sour cream.....but since it seems an utterly natural and instinctive thing, something that one is compelled to consume--in other words, it's not the taste buds, but my body, demanding it--I think it's simply because there might be some sort of chemical or nutritional imbalance (a natural one) that the sour cream "corrects."
And because it does me no harm (i.e., added weight, blood cholesterol, whatnot), that further solidifies this notion that probably perhaps it's wholly natural, and correcting some sort of imbalance.
-
Sliced tomatoes, sliced buffalo mozzarella, several fresh basil leaves cut into slivers (I use kitchen shears)....drizzle with olive oil, could use a bit of balsamic or red wine vinegar, salt and pepper to taste. You do not want to refrigerate as the oil will congeal.
Sounds good, deb, as an appetizer before Italian!
-
TOMATO JAM
Chop about 5 cups of tomatoes, put into blender to get 4 1/2 cups liquid. Put 5 cups of sugar into a pan and mix well with the 4 1/2 cups liquid. Boil this for 20 to 25 minutes. Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well. Fill jars and top with 1/2" paraffin. Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam.
Sounds good, rich, thanks for the recipe!
-
Daggum Bou! You suck! Not really, but it is so dang hot here, all I have is 6 feet tall plants. With NOTHING! I would suggest drying them. Takes up alot less room, and they taste really good.
You don't want to see ours then. Only about 4 feet tall, but I've got some tomatoes almost ripe on a couple of them that are nearly the size of softballs.
-
You don't want to see ours then. Only about 4 feet tall, but I've got some tomatoes almost ripe on a couple of them that are nearly the size of softballs.
What kind? Our Black Krim's are softball plus sized. They've got a slightly creamy taste and are less tangy than our Early Girls.
-
To be completely honest, I have no idea. Just bought a 3-pack of them (beefsteak) and one grape tomato plant. We're gonna eat GOOOOOOOOD.
Oh, and spaghetti sauce or lasagna sauce. Or Caprese Salad if you happen to have some basil and mozzerella.
-
To be completely honest, I have no idea. Just bought a 3-pack of them (beefsteak) and one grape tomato plant. We're gonna eat GOOOOOOOOD.
Oh, and spaghetti sauce or lasagna sauce. Or Caprese Salad if you happen to have some basil and mozzerella.
The only reason I know what kinds we have is because my husband stuck the little tags in the ground. He does that for all our flowers, trees, vegetables, etc. He's the Minnie Pearl of gardeners.
-
A favorite recipe of mine, pollo al funghi, I make with 6-8 diced tomato's. Great stuff.
-
Sliced tomatoes, sliced buffalo mozzarella, several fresh basil leaves cut into slivers (I use kitchen shears)....drizzle with olive oil, could use a bit of balsamic or red wine vinegar, salt and pepper to taste. You do not want to refrigerate as the oil will congeal.
While I was at Safeway this morning I saw buffalo mozzarella on sale so I purchased a ball and some fresh basil. Already have the tomatoes. O-)
-
While I was at Safeway this morning I saw buffalo mozzarella on sale so I purchased a ball and some fresh basil. Already have the tomatoes. O-)
:drool:
Caprese salad is a summertime favorite of mine. Actually, I like it anytime, just can't get the best tomatoes the rest of the year. Soggy mushy tomatoes suck.
-
:drool:
Caprese salad is a summertime favorite of mine. Actually, I like it anytime, just can't get the best tomatoes the rest of the year. Soggy mushy tomatoes suck.
I've got olive oil always on hand, it's a staple every bit as much as vegetable oil. I also bought something called Como bread from their bakery this morning, and a heavily discounted bottle of Ruffino Chianti Riserva (and it was still $20 :o). Still have some leftover, made from scratch spaghetti sauce so I'm going to make another batch of pasta and serve up dinnah! My grandson can have some grape juice instead of the wine, but otherwise it's past time he learned to appreciate fine dining. O-)
-
A favorite recipe of mine, pollo al funghi, I make with 6-8 diced tomato's. Great stuff.
Chicken with mushrooms?
-
Chicken with mushrooms?
Yup. But the whole thing gets covered with the tomatoes.
-
Is Obama going to be in the area , and do you have a good throwing arm? :-)
Ummm see siggy :panic:
-
Yup. But the whole thing gets covered with the tomatoes.
:drool:
It sounds a little bit like chicken cacciatore. Anyway, thanks for the tip, I will look up the recipe.
-
:drool:
It sounds a little bit like chicken cacciatore. Anyway, thanks for the tip, I will look up the recipe.
I may have posted it before. But I can't remember how long ago............... :old:
-
Tomato bread is a good way of getting rid of extra tomatoes. I forgot what it's supposed to be called... some French or Spanish bullshit.
It's basically garlic bread topped with sliced tomatoes and dried spices sprinkled on top (basil, oregano) and toasted. Layer a lot of thin slices before you toast the bread... thick slices will soak through. Serve it with dinner. You'll go through a tomato a day.
There's always lasagna and pasta. :yum:
-
ok bearing that in mind, you can send some my way Boudicea!! :-)
-
Tomato bread is a good way of getting rid of extra tomatoes. It's basically garlic bread with sliced tomatoes and dried spices sprinkled on top (basil, oregano) and toasted. Serve it with dinner. You'll go through a tomato a day.
:yum:
Heh, right now I have more than a dozen of the little suckahs sitting on my windowsill, begging to be used...........................
LOL, we do eat quite a few in a day but they multiply faster than we can consume them. Hubby asked his co-workers, but no takers, alas, as they all have their own prolific gardens. :(
Just think of how healthy those inner city welfare recipients could eat if they expended a smidgen of effort and planted a mini garden, heck, container gardens are enough, as is a TINY growing space.
Off topic a little, but my latest Better Homes and Garden issue showed up with Moochelle on the cover. 2012 can't arrive soon enough. After her husband is defeated, I am looking forward to a real lady gracing the cover of magazines again.
-
If you have a mixer, whip some butter and a bit of roasted garlic for cheap garlic bread. If you toss in a bit of red wine, it's great for sandwiches.
-
Just think of how healthy those inner city welfare recipients could eat if they expended a smidgen of effort and planted a mini garden, heck, container gardens are enough, as is a TINY growing space.
I need to try growing basil again. You can never have too much pesto.
-
Heh, right now I have more than a dozen of the little suckahs sitting on my windowsill, begging to be used...........................
LOL, we do eat quite a few in a day but they multiply faster than we can consume them. Hubby asked his co-workers, but no takers, alas, as they all have their own prolific gardens.
Tomatoes are the yin and yang of domestic gardening. It's either "I have too many!" or "They all died!".
-
If you have a mixer, whip some butter and a bit of roasted garlic for cheap garlic bread. If you toss in a bit of red wine, it's great for sandwiches.
:drool:
Luv my wine, with or without accompanying dishes.
Butter and garlic sounds almost, but not quite, as good as butter and brown sugar. My mother used to toast white bread slathered in brown sugar and butter in the oven until the sugar melded into the butter.
Sure fire way to shut the grandson up mornings when he does some serious whining. :-)
-
I'm not big on sweet stuff unless it's dessert.
I use roasted garlic and red wine with mayo. It's excellent for lunch sandwiches. Makes your brown bag turkey taste like a million bucks, but it's best with roast beef.
-
Heh, right now I have more than a dozen of the little suckahs sitting on my windowsill, begging to be used...........................
LOL, we do eat quite a few in a day but they multiply faster than we can consume them. Hubby asked his co-workers, but no takers, alas, as they all have their own prolific gardens. :(
Just think of how healthy those inner city welfare recipients could eat if they expended a smidgen of effort and planted a mini garden, heck, container gardens are enough, as is a TINY growing space.
Off topic a little, but my latest Better Homes and Garden issue showed up with Moochelle on the cover. 2012 can't arrive soon enough. After her husband is defeated, I am looking forward to a real lady gracing the cover of magazines again.
I ripped the first page off before I brought it into the house. I didn't want the BF to see it. Dang thing fell apart.
-
I ripped the first page off before I brought it into the house. I didn't want the BF to see it. Dang thing fell apart.
:rofl: Did he ask you why the it was torn up?
-
:rofl: Did he ask you why the it was torn up?
Yep. And I told him why. He was happy I did it. :-) It's easier that way.
-
Yep. And I told him why. He was happy I did it. :-) It's easier that way.
It's easier to ask forgiveness than permission. :wink:
-
It's easier to ask forgiveness than permission. :wink:
Agreed, but no need for forgiveness. He ain't reading no Better Homes and Gardens anyway. :-)
-
Tomato bread is a good way of getting rid of extra tomatoes. I forgot what it's supposed to be called... some French or Spanish bullshit.
It's basically garlic bread topped with sliced tomatoes and dried spices sprinkled on top (basil, oregano) and toasted. Layer a lot of thin slices before you toast the bread... thick slices will soak through. Serve it with dinner. You'll go through a tomato a day.
There's always lasagna and pasta. :yum:
Bruschetta :drool:
http://www.foodnetwork.com/topics/bruschetta/index.html
-
ok bearing that in mind, you can send some my way Boudicea!! :-)
Sure! :-)
-
If you have a vacuum sealer they are easy to freeze.
I have vacuum frozen tomatoes now for several years, and they are perfect for cooking. The way I do it is just vacuum tomatoes fresh picked with skin and stem attached. When you want them after freezing, run them under hot tap water for a minute, and the skin just slips off easily. I have not tried to eat them raw in that state, but it's great for soup, chile, stew, etc. They retain all their water, so adjust for that.
We have 3 plants. The two on the back deck got beat up with winds and have just a few fruit each. But wow, the protected front deck plant is going crazy. They are still green yet, but we're looking forward to a really good BLT in the near future :cheersmate:
-
I had a nice bacon cheeseburger on toasted sourdough bread from Jack In The Box the other day. Lots of cheese and thick slices of tomato and you're in business.
-
Awhile back, hubby planted three tomato bushes. They're producing a bumper crop. I went out this afternoon and harvested 14 tomatoes of varying sizes. Short of canning them, which I prefer not to do, have any of you got a favorite recipe that uses alot of tomatoes? I can cut some up for recipes like my jambalaya, spaghetti, BLT's, etc., but of course none of those solutions will help me use up a vast quantity of tomatoes. Hubby can give some away at work, and I can try the neighbors, BUT most of them are retired and have their own gardens. So, I'm left contemplating the 14 tomatoes perched on my counter and knowing that outside their little buddies are multiplying worse than rabbits. There have got to be over 60 tomatoes out there, and more buds on the plants every day.
Obviously I can consult recipe books, online cooking sites and so forth and so on, but before I do that, I'd love to hear from any of you who have some beloved recipes that call for lots of tomatoes, or heck, even just one or two.
Thanks.
Now that our plants are producing fruit - I think I'll try this.
(http://simplyrecipes.com/photos/tomato-juice.jpg)
Homemade Tomato Juice Recipe
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.
What to do with the leftover tomato pulp? Try frying it up with some eggs for a tasty scramble.
Ingredients
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Method
1 Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
2 Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Makes about 1 quart.
http://simplyrecipes.com/recipes/homemade_tomato_juice/