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What to do with loads of tomatoes?

[Moderator Note: This thread was split from a Best Summer Recipes thread at http://www.chowhound.com/topics/show/...

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That looks fantastic! I'm going to have to look up your tomato posts - my outlaws just went on vacation leaving us to housesit - count 'em - 50 heirloom tomato plants that are hitting their peak yield this weekend. Let the panic ensue!

As for my best dish this summer, I would have to say a couple...a bacon and onion tart from CI - RAVE reviews from the fam and a "quicker" cannelloni recipe. Can attach the recipes if anyone is interested.

My biggest culinary AHA moment was in making the cannelloni, the recipe suggested that the tomatoes be quickly buzzed in a blender. This is my new "cheat" step when using crummy canned tomatoes - even the cheapest taste fantastic when buzzed!

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  1. Wow, 50 plants--that's even more than I grew...do take photos, please! (If you type in Beautiful at the search function on the Not About Food board, my tomato posts will surface.)

    1. Man, that's going to be a ton of tomatoes. I'd just eat them with good bread, sea salt, and good olive oil.

      Or make a tomato tart--puff paste base, blind baked for a few minutes, topped with sliced tomatoes, salt, pepper, olive oil, and maybe some chevre for good measure. Sprinkle with Thyme or fresh basil when it comes out of the oven. Yum. Good hot or room temp.

      3 Replies
      1. re: gorboduc

        Great suggestions, and we will definitely enjoy them at every meal, but I need to also think on a larger-yield scale....we will need to use about 15-20 a day over the next 10 days because this year's crop are exceptionally large and meaty, so only last about 2 days once ripe before they start to spoil - already done a gorgeous tomato soup for Thanksgiving, sauce with fresh basil to freeze, etc. Think I need to learn how to can, and quick!

        1. re: AmandaEd

          suggestion for a meal that will consume tomatoes while you are there: is roasted heirlooms over pasta (my favorite of the last 2 weeks since I can't keep up with my tomatoes). best with the "just about beyond ripe" tomatoes so you get delicious juice from roasting to use as a "sauce" along with good finishing olive oil & grated parmesean. don't forget fresh herbs, garlic, s&p, and olive oil while roasting.

          as for canning. best resource is the classic book "putting food by". all about preserving fresh yummy flavors.

        2. pappa al pomodoro is one of my favorite things. look for a recipe by giuliano bugialli. it's simple -- bread and tomato soup but it transforms into something so unbelievably delicious when you have good tomatoes... and good olive oil drizzled on top!

          1. Now that the subject has been divided:
            Here is a nice caprese-type salad:
            http://i38.photobucket.com/albums/e10...
            Close-up of Salad:
            http://i38.photobucket.com/albums/e10...
            Some FwF Garden Tomatoes:
            http://i38.photobucket.com/albums/e10...

            1. I have a recipe (doing it right now) for slow roasting tomato halves - you can freeze them for up to six months. Let me know if you want it - I'll post.

              4 Replies
                1. re: MMRuth

                  I have about 70 tomato plants, can I have the recipe for roasting tomatoes?? they sound delicious!

                  1. re: janrjbsm91

                    Cut tomatoes in half. Put cut side up in a baking sheet. Brush with olive oil. Sprinkle with salt and pepper (optional). Roast in a 250 oven for several hours, until the tomatoes look shriveled and are starting to brown/blacken on the edges a bit. The time will depend on the size of the tomatoes.

                    1. re: TorontoJo

                      And then freeze them, will last as long as you need them to.