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Sep 15, 2006 07:20 PM

What to do with lots of ripe garden tomatoes?

I've been getting lots of nice garden tomatoes for the last month or so from relatives' gardens so I've been using them in lunch salads and just slicing them as a snack with a little salt and basil and maybe some EVOO. Now my mother happens to have a ton that all turned ripe around the same time and she wants to give me some.

Can anyone give some good recipes using these? I'm not sure what kind they are...not plum...maybe beefsteak? Whatever the normal kind is you find at the supermarket, except way more flavor. I don't usually cook with fresh whole tomatoes.

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  1. Caprese salads are one of my favorite things in the world. And BLTs!

    There's also raw tomato sauce, cooked tomato sauce, salsa, tomato soup... I'd try the raw tomato sauce first, as it's rare you have tomatoes good enough for it. Just peel and chop them, smash a garlic clove (not completely; enough so that it releases juices, but so that you can also remove it), add some chopped fresh basil, sea salt and pepper, cover it, and refrigerate for a few hours or so. Serve with piping-hot fresh pasta!

    1. Colette Rossant's tomato salad from her memoir, "Apricots on the Nile". She seduced the man who was to become her husband with it, apparently.

      Thickly sliced tomatoes spooned over with a mixture of:

      extra virgin olive oil
      minced chives
      minced tarragon
      minced shallot
      red wine vinegar
      salt & pepper
      beaten till emulsified

      Really delightful and unexpected change from the tomato/garlic/basil combination. The herb combo is pretty amazing.

      1. I'd can those puppies!

        Make salsa and freeze it....make "sundried tomatoes" and freeze. Greek that. I just eat them whole. I'd make tomato sauce and freeze some. Just google "home grown tomato recipes" and you'll get lots of ideas.

        BTW...I am very envious of you and your tomatoes!!!