Too Many Tomatoes...Need Help
- snix Jul 7, 2010 05:05 AM
My sweet husband bought me a box of tomatoes from a veggie guy who goes by his shop. Unfortunately he did not check the age too closely, the top ones were good and I have plans for them; however I have about 20 who are older... no real bad spots, but you can tell they are aging quickly. Do you have any great ideas so I can salvage them...I hate to toss them. I thought about canning, but was uncertain about them not being very fresh. Thanks for any ideas...
For the ones that are over ripe I suggest drying them in a slow - 200F oven. Here's what I do...
Halve the tomatoes, place on a baking sheet, drizzle a bit of olive oil over top, season with dried oregano, basil, thyme, S & P... sometimes I use herbes de Provence...
Roast for 3 - 4 hours, depending on size. Check after 2 1/2 hrs. You want them dry and shrivelled. Pack into a container and drizzle more EVOO over. Keep in fridge.
I love doing this, too. Since you have so many, you can pull some early (about half the time), so they're still a little juicy and puree. It's a great base for soup or tomato sauce. I also add garlic and onions to roasting, if I'm going to be pureeing it. And, as much as I plan to freeze, they taste so good out of the oven that I end up eating a lot of them.
You can make a batch of sauce with them and either can or freeze it for use later on. Saute some onion in EVOO, add some minced garlic, a bunch of chopped tomatoes, a bay leaf or two depending on the size of the pot and your herbs. Let simmer on low for a couple of hours until the tomatoes break down and are saucy the way you like it.