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May 10, 2009 08:28 PM

How to use 5lbs fresh tomatoes?

The farmer's market had lovely little super-ripe tomatoes at 3lbs for a dollar this weekend, so I bought 6 pounds. I used up one pound making a tamale pie for dinner today, and that leaves 5lbs that MUST be dealt with tomorrow. But what to do with them? Storage space is very limited, but if I get enough good suggestions I can always go and get some more tomatoes while they're cheap...

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  1. How about oven roasting? In the Fall, when tomatoes are cheap, we make an oven roasted tomato sauce, which we freeze to enjoy over the winter. Basic premise is tomatoes, onions, and lots of garlic and fresh herbs tossed with olive oil, and roasted for hours. After thawing, we add some fresh olive oil and roast again to maximize the carmelization.

    6 Replies
    1. re: smtucker

      smtucker - do you then toss it with pasta and eat, or do you add more stuff when it comes out of the oven? Want to try this!

      1. re: bayoucook

        After years of making this, we now do three things with this sauce.

        One, topping for pizza. Oh yea!
        Two, Sauce for cheese ravioli
        Three, topping for bruschetta as part of a mezze/antipasto plate.

        The kid will just eat it in a spoon.

        It can be served as a pasta sauce, though it is a little thick to coat the pasta evenly. You would need to use a little pasta water to thin it out.

        1. re: bayoucook

          Actually found the inspiration recipe on my computer:

          • About 8 pounds, ripe tomatoes, any variety, cored and quartered
          • 10 medium onions, peeled and quartered
          • 10 cloves garlic, left whole
          • 5 cloves garlic, finely chopped
          • 1 cup chopped fresh herbs, rosemary, basil, thyme, oregano, parsley, chives or any combination
          • About ¼ (quarter) cup good olive oil
          • Salt and freshly ground black pepper

          Oven at 450º. Gently toss every 30 minutes or so until the tomatoes and onion have started to brown evenly and you achieve a texture that you like. [I don't bother with chopping any of the garlic. I just throw several heads of garlic, cloves separated and de-papered, into the roasting pan.] I view this recipe as a ratio guide, and use basil and fresh oregano.

          1. re: smtucker

            Thanks! Printed and ready for fresh tomatoes!

            1. re: smtucker

              Thanks for this recipe! It sounds suitably quick to prepare and easy... (hours in the oven is fine as long as I don't have to stand over it!) I don't have any fresh herbs but I've got plenty of dried...

              1. re: Kajikit

                And they're done... since I didn't have any fresh herbs I gave them a generous splashing with balsamic vinegar instead. Two hours in the oven and they were nicely thickened. I put some onto pita bread for dinner tonight and they were pretty awesome!

        2. Make a freshpasta sauce. Peel tomatos. Then in a large pan saute some garlic in some evoo then before it gets to brown add some white wine then add tomatos and salt and reduce when reduced add a good amount of fresh basil. This is a beautiful pasta sauce.

          1. also you could make fresh salsa ,pico de gallo ,or gazpacho

            1. Do an oven "sun dry." If small, halve them. Put them skin-side down on a cookie sheet, drizzle with oil (don't waste your good extra-virgin olive), salt and a sprinkle of sugar. Pop them in the oven at the lowest temperature yours allows. (Mine's 175 -- that's good.)

              Leave for at least 12 hours, until they're withered and leathery, but still retaining a bit of moisture.

              This method is very good with styrofoam winter romas. It's dynamite with good tomatoes. They're like store-bought sun-dried tomatoes time ten. Chop them and toss with good olive oil over pasta, or put on top of flatbread. Or just eat them out of the Gladware. :)

              1. Panzanella! I can't wait for good tomatoes. What a nice find!