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What to do with 10lbs of tomatoes?

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balabanian Nov 2, 2010 09:00 PM

I'm sure there's an old thread about this but I couldn't find it, so I'm going to ask: any ideas for what I should do with 10 lbs of fresh tomatoes, other than roast them and make sauce or soup? Those would be good, but I'd like to do something different if anyone has any great ideas. Thanks in advance.

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  1. CapreseStacy RE: balabanian Nov 2, 2010 09:06 PM

    Have a caprese party. Buy some wine, buy some soft mozz, buy some basil. I like to drizzle mine with chopped garlic, a little balsamic, a few drops of good olive oil, and kosher salt and cracked pepper. <sigh> I didn't get enough before my tomato and basil plants gave up the ghost this month. <sigh again>.

    1. b
      baseballfan RE: balabanian Nov 2, 2010 09:09 PM

      Check the Martha Stewart website, Over the summer they had a feature showing 50 ways to prepare tomatoes. It was pretty good. Unfortunately my computer is acting up and I am unable to access the link.

      1. l
        lidia RE: balabanian Nov 3, 2010 04:58 AM

        The Fannie Farmer cookbook has a great recipe for homemade ketchup that uses just that amount of tomatoes, I believe. It's got a very nice spicy flavor (I normally dislike ketchup but this is actually yummy!).

        The recipe can be found here:
        http://thefieldandtable.wordpress.com...

        1. Casalbordino RE: balabanian Nov 3, 2010 06:37 AM

          About making deliciousmarinara sauce which you can freeze or place in fridge for future use.

          Tomato Sauce:

          • 1/4 cup extra-virgin olive oil

          • 1 onion, cut into 1/4-inch dice

          • 2 garlic cloves, thinly sliced

          • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

          • Parsley sprigs

          • Basil sprigs

          • Salt and black pepper

          In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the tomatoes and their juice, parsley and basil and bring to a boil, stirring often. Lower the heat and simmer about 30 minutes. Season with salt and pepper, to taste.

           
          1. m
            michelleats RE: balabanian Nov 3, 2010 06:42 AM

            Tomato jam: http://www.nytimes.com/2008/08/20/din...
            Tomato bread: http://www.cookingbread.com/classes/c...

            1 Reply
            1. re: michelleats
              m
              michelleats RE: michelleats Nov 3, 2010 02:04 PM

              One more, which I'm making at my house, tonight: http://www.epicurious.com/recipes/foo...

              I'm hoping to replicate a beautiful version I had at Sol Bar in Calistoga, CA, recently. It sounds simple, but their version, at least, tasted like liquid summer.

            2. ipsedixit RE: balabanian Nov 3, 2010 10:55 AM

              Is 10 lbs. of tomatoes really that much? I'd just eat about 1 or 2 a day, sliced with some drizzled EVOO or toasted sesame oil and sprinkled with some sea salt.

              They'd be easily gone in a week in my kitchen.

              1 Reply
              1. re: ipsedixit
                boyzoma RE: ipsedixit Nov 3, 2010 06:34 PM

                +1 - Stuff them as well. Yum!

              2. biondanonima RE: balabanian Nov 3, 2010 11:12 AM

                It depends on if they're good or not. If they are, caprese or another raw, fresh application is good. If they're pale orange tasteless rocks, you have to roast or something!

                1. mattstolz RE: balabanian Nov 3, 2010 06:09 PM

                  so many great things to do with them!

                  homemade ketchup
                  tomato jam
                  ovendry them

                  honestly though i feel like 10lbs isnt THAT much tomato. just invite a bunch people over for a pasta party!

                  1. c
                    cocktailhour RE: balabanian Nov 3, 2010 07:22 PM

                    salsa. also freezes well.

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