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Aug 11, 2011 01:44 PM

What to do with with awesome tomatoes - going on a trip in a few days

I was given a bounty of very sweet ripe tomatoes, and they are very very good. unfortunately, i still have around 15-20 lbs left in my basket and we are going away for the next 4 days.

What do you think i should do with it? I can make a sauce, but which one would do its justice? seems like a waste to cook them into a pot o'sauce no? (i don't have a food mill to deal with the seeds, so i can only hand pulp...)

I gotta pack, won't have enough time to can.. yikes.

So far we've been eating tomato salads left and right, still good... yum!

Or you think this is better shared? My camping buddies would probably eat a few...

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  1. If you're going camping why not take them with you and have something nice to eat while sleeping on the cold hard ground? And you can share.

    1. I'm one of those people who has a hard time cooking really perfect and delicious ripe fruit, so I personally would share. :)

      1. If you do end up leaving some at home...put them in a cool dark place, but not the fridge!
        Maybe a dark closet somewhere.
        Store them stem end down (upside down). They should keep pretty well for 4 days.

        If you do take some with you to eat and share, try planting the seeds. Maybe you won't need to bring any for next years trip! LOL

        2 Replies
        1. re: Novelli

          I know foodie purists will howl, but if the choice is between putting them in the fridge and throwing them out... I vote for the fridge.

          1. re: acgold7

            You don't like the sharing option?

        2. I vote for sharing. Definitely.

          1. Sorry if this offends (I know it's kind of a sin to cook such beauties but this is a quick solution), last summer, which was my first year of gardening, I'd go through times of too many tomatoes to use at once. When that happened, I'd just cut a batch into halves or wedges, toss with a little olive oil and roast until they just started to carmelize. Then, once cooled, the whole thing got scraped into a freezer bag. I know you don't have a food mill, but we enjoyed the last batch, milled, simmered and over pasta, part way thru a particularly snowy winter. It was like a bit of summer in the dead of winter!

            4 Replies
            1. re: imsohungry

              Nice, ish! This would be my second best solution. :)

              1. re: inaplasticcup

                That's what I was going to say. Slow-roast them. You can store them in the fridge in a sealed container if they're topped off with oil. They'll keep for a while and are awesome in almost application, but when you get home from your trip and don't have dinner, boil some pasta, toss with some of the chopped slow-roasted tomatoes, throw in some fresh basil, and LOVE your dinner.

                1. re: katecm

                  sounds great! i saw that a mag, and need to do it with the WAY TOO MANY tomatoes I have right now. I keep hording them, wanting to eat them fresh, but then I waste them.

                  Also, sliced very thin and dried in a slow oven is nice too....but best with romas.

                2. re: inaplasticcup

                  I have done this before. It really brightens up February. My favorite solution (sharing is good too!).