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What to do with a load of canned tomatoes?

diablo Dec 9, 2007 06:03 AM

I opened a restaurant sized can of plum tomatoes last night for tomato sauce and I have ALOT leftover. Anyone have any ideas for what I can do with the remainder besides use it to make more tomato sauce? Thanks!

  1. Quine Dec 10, 2007 09:28 PM

    Besides "What inspired you to open a #10 can of tomatoes for a home use recipe???!?" comment. I would comment as such:
    a) if you opened a can of whole tomatoes in juice, freeze half in home recipe amounts.
    b)For the other half, blend, food process into a smooth liquid. Of that portion some into 1 cup amounts and freeze. And also make "ice cubes" of it. After the "ice cubes" have frozen, store in the freezer in a zip-sealed thingie.

    Use any of these to add a zing to a recipe! Or even in the recipe that you make next time that you opened this huge can for. :)

    3 Replies
    1. re: Quine
      diablo Dec 11, 2007 07:21 AM

      LOL! My husband brought them home from a restaurant he works at that closes for the winter season. I wanted some tomato sauce and I was too lazy to go to the supermarket......

      1. re: diablo
        b
        bear Dec 11, 2007 11:11 AM

        So, what'd you make?

        1. re: bear
          diablo Dec 11, 2007 12:14 PM

          So far I've made beef stew and the roasted potatoes/tomatoes from the recipe above (delish!). Soup's next after I (finally) get to the supermarket today. I also want to try Tom P's suggestion of slow roasting them. I'll freeze any I have left. I love tomatoes, but I'll probably be all tomatoed out after that :) Thanks for all the suggestions!

    2. j
      josie888 Dec 10, 2007 09:20 PM

      tomato soup
      salsa
      ketchup

      1. Tom P Dec 10, 2007 06:13 AM

        You can slow roast them - drain them, toss them with salt, pepper, EVOO and herbs, slow roast them in the oven (on a large baking sheet or in a baking dish) about 3 hours on 250. They are then wonderful many ways: on pizzas, in sandwiches, in eggs, etc etc. You can cover them with olive oil and they keep a while in the fridge. I usually have a bowl of these in my fridge. I love to just eat them with bread as a snack.

        1 Reply
        1. re: Tom P
          m
          MaggieRSN Dec 11, 2007 12:29 AM

          Hear, hear.

          To everything you said.

          Plus just plopped by themselves on some pasta with some really good quality, fresh-grated or shaved Reggiano or Pecorino and an extra tiny drizzle of a robust EVOO.

        2. t
          thekitchensink Dec 10, 2007 06:04 AM

          I really like Ina Garten's Roasted Tomato soup and it calls for a large amount of canned tomatoes. It also freezes really well, if you're looking for a way to freeze the tomatoes in a ready-to-use way (i.e. not just freezing the tomatoes themselves, as suggested by Tay). Recipe on foodnetwork.com.

          1. mamaciita Dec 9, 2007 05:28 PM

            (Almost) instant salsa:

            Roast up some red onions, garlic cloves, and a jalapeno or two until they're a little bit charred, chop, stir in to the tomatoes, add salt, red wine vinegar, and chopped cilantro.

            We go through gallons of canned tomatoes (Muir Glen fire-roasted are our favorites) making this salsa. If I don't have fresh jalapenos, I use canned chipotles in adobo.

            1. y
              ymushi Dec 9, 2007 04:06 PM

              agree to everybody !
              some for freeze , some for tomato soup, maybe home made pizza sauce,too.
              beef stew ? salsa ?

              I like this baked eggs,too.
              http://www.bbcgoodfood.com/recipes/42...

              tomatoes are never too much !

              1. speyerer Dec 9, 2007 03:36 PM

                http://www.chowhound.com/topics/467807

                1. p
                  piccola Dec 9, 2007 10:21 AM

                  I would freeze a great deal, then use the rest for soup - probably cabbage soup, which I've been eating like crazy for the past two weeks (no, not on a diet, I just love this stuff).

                  1. speyerer Dec 9, 2007 09:46 AM

                    http://www.chowhound.com/topics/467807

                    1. b
                      bear Dec 9, 2007 07:37 AM

                      Cream of tomato soup with one of the grilled cheese sandwiches from that thread might be good comfort food this time of year.

                      Here are a couple of links that I haven't tried.

                      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16474,00.html

                      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37470,00.html

                      http://www.chowhound.com/topics/442868

                      1. t
                        Tay Dec 9, 2007 06:54 AM

                        As with leftover stock, you can freeze some in ice cube trays (Plastic) and zip loc for use in future meals. Great and very cost effective for when you just want a 'touch' of tomato

                        1. NYchowcook Dec 9, 2007 06:46 AM

                          Chicken cacciatore
                          Lentil soup w/ tomatoes
                          Pot roast or other braised meat
                          Marcella Hazan's roasted potatoes w/ tomatoes (yum!)
                          You can probably freeze some.

                          3 Replies
                          1. re: NYchowcook
                            diablo Dec 9, 2007 09:46 AM

                            Can you elaborate a little on the roasted potatoes w/tomatoes recipe? Thanks for the feedback!

                            1. re: diablo
                              NYchowcook Dec 10, 2007 05:47 AM

                              2 pounds potatoes, peeled and sliced 1/4 inch thick
                              2 c onions, sliced thin
                              1 lb tomatoes (I tear up canned tomatoes)
                              3/4 c grated romano
                              3/4 t dried oregano
                              1/3 c. olive oil

                              Preheat oven to 400 degrees
                              Mix potatoes w/ onion, tomato, cheese, oregano, S&P and 1/2 c. water. Mix well.
                              Put 1 T olive oil in baking dish and rub around to cover bottom. Put potato mixture into baking dish and pour in remaining olive oil. Bake about 1 hour on top of oven until potatoes are soft, turning potatoes every 20 minutes or so.
                              Let sit to cool a little and serve warm, not hot.

                              1. re: NYchowcook
                                diablo Dec 10, 2007 07:44 AM

                                Thank you :)

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