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What to do with excess tomatoes??

I have a big package of campari tomatoes (tomatoes on the vine) left over from a party last week as well as a large Costco size container of grape tomatoes left over as well. Any suggestions of what I can do with these before they go bad??? I don't think they're good for a raw tomato sauce for pasta but I'm open to suggestions. Thanks!

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  1. Camparis are great for sauce, tomato soup or slow roasting in the oven.

      1. Ditto the roasting. Roast and freeze, then they are always there for you!

        1. I like to keep them in a shallow bowl on the countertop and just pop some in my mouth during the day for a sweet savory bite. But, since it's been a week and you still have lots, I suggest:

          Roasting, as someone suggested, in the oven (at 350 for almost an hour) after tossing with some oil, salt and pepper. Cool, and place in sealed contained. Add roasted tomatoes to other roasted veggies and eat. Make into a bread spread with pesto sauce.

          Add to pasta with garlic, basil leaves and a splash of oil, maybe some Parmesan garnish. Eat right away, or place in fidge in container and have a pasta salad.

          Or, what about Gaspacho (sp?)?

          Or, give them to some neighbors. I love it when my neighbors grow extra and gift me.

          1 Reply
          1. re: kc girl

            Give the tomatoes to me ;)! For real, I agree with the suggestions to roast them, and while you're at it, roast some garlic cloves, serranos and/or jalepenos, and white onion quarters. Blend them all up with some lime juice and s & p, and you've got salsa. I'd roast for longer than an hour, but that's just me.

            Gazpacho is also a nice idea.

          2. coming from someone who can eat a punnet of tomatoes as a snack, one of my favorite simple tomato dishes is diced tomatoes, diced red onions, and TJ's (fat free) balsamic vinegarette (or your favorite brand), let sit to marry and marinate... so refreshing in the summer!

            you could also used them to make ratatouille.

            i add grape tomatoes to stirfries as well

            an omelet filled with diced tomatoes, buffalo mozzarella and basil.

            roast a head of garlic drizzled with olive oil. split the camparis in half, spread with mashed roasted garlic and grated parmesan, then broil.

            1. Wash and lay in a single layer on a cookie sheet. Freeze and bag them. They will be great to use in cooked sauces during the winter.

              1 Reply
              1. re: 512window

                I'd second this suggestion. I did this with my surplus garden tomatoes last summer and enjoyed the bounty all winter.

              2. i slow roasted tomatoes, but wished i had peeled them first.

                1. Weird but true.
                  In a pinch one day, I had some grape tomatoes that had started to shrivel but were all I had in the house when I was making a sandwich - just for me. I cut some in half to try and, dang, if they didn't taste good. Actually, really good. Almost more intensely tomato-y.
                  I never throw the shriveled ones out any more. They last longer than you think.
                  Cut them open to make sure that they don't have black spoiled spots inside but they're fine, even more than fine, to eat or use for cooking.

                  1. W hen I slow roast tomatoes It's in a 400* oven for 4 or 5 hours, depending on their sizes. Sea Salt, FGBlack Pepper, herbes de provence, EVOO. Let cool, pack in a bowl with a drizzle of EVOO. Use as you would for sun-dried. We usually manage to deplete them within the week....

                    1. Grape tomatoes are really good roasted. The basic techinque is just drizzle with olive oil, salt and fresh black pepper on a baking sheet and bake at 400 degrees for 15 minutes or until the are soft. I usually add garlic before roasting and toss in some fresh herbs at the end. It is a great side dish, especially with steak. Other variations are to add a chopped onion prior to cooking (or other veggies) and/or topping with parm. cheese at the end. Can also be roasted on the grill in the pan with indirect heat.

                      For a quick dinner for two:
                      2 boneless chicken breasts
                      1 lemon
                      olive oil
                      salt & pepper

                      1 pt. cherry or grape tomatoes
                      one zucchini
                      one yellow squash
                      medium onion, coursely chopped
                      3 or 4 cloves garlic crushed & coursely chopped
                      fresh thyme sprigs or dried thyme
                      (optional canned artichoke hearts drained and/or a few tablespoons of capers)
                      fresh parsley and/or basil

                      Preheat oven to 400. Drizzle some olive oil in the bottom of a casserole pan. Rinse and pat chicken dry. Put chicken breasts in the pan, drizzle with oil and juice from 1/2 lemon. Sprinkle with salt & pepper and some dried thyme. Flip chicken over a few times to coat with the oil and lemon juice.

                      Slice the other 1/2 lemon into thin slices. Cut the zucchini and yellow squash in half lengthwise and than chop across about an inch apart so you end up with cubes that are about the same size as the grape tomatoes.

                      Scatter the tomatoes, squash pieces, onions and garlic in pan around chicken breasts and stir to coat with the olive oil. Spread out so they form a single layer in pan. Top with lemon slices, sprinkle with salt and pepper and add fresh thyme sprigs.

                      Put in oven and roast for 20 to 25 minutes or until chicken is cooked through. (Add artichoke hearts and capers the last 5 minutes of roasting). Sprinkle with fresh basil and/or parsley. Serve with small pasta shape, like orzo, tossed with butter and parm cheese.

                      1. I love those campari tomatoes. I slice them up and eat them with mozzarella rounds, both drizzled with olive oil and fresh cracked black pepper. They are also wonderful stuffed, scoop out the innards, and mix up fresh cracked black pepper, goat cheese, grated romano and whatever herbs tweak your fancy, then bake in the oven until the cheese is bubbly. It's gooey and rich, you don't need a huge tomato. :)

                        1. Most fabulous roasted tomato sauce (we freeze gallons of it for winter use):