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lots of fresh tomatoes

dimsumgirl Aug 28, 2011 10:57 AM

My garden has burped forth a bumper crop of fresh tomatoes-- what can I do with them before they go bad? I'm thinking maybe cream of tomato soup? But what else-- I have lots.

Bring on the ideas please! Thanks.

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  1. e
    escondido123 RE: dimsumgirl Aug 28, 2011 11:07 AM

    If you search tomatoes you will find many, many suggestions since this has been an ongoing question for the past month. Hope that helps.

    1. a
      acgold7 RE: dimsumgirl Aug 28, 2011 11:07 AM

      Freeze them or can them. Or dry them. This way you can have them all year.

      1. g
        gilintx RE: dimsumgirl Aug 28, 2011 11:55 AM

        Not sure what variety you have, but canning is probably your best option. Otherwise, you can just start integrating them into every meal. A tomato salad can be a beautiful thing.

        5 Replies
        1. re: gilintx
          JEN10 RE: gilintx Aug 28, 2011 12:31 PM

          We have been having tomato and cucumber salads, tomato sandwiches, gazpacho, adding them to stews, and soups, roasting them, and now I am starting to can them.

          1. re: JEN10
            AnneMarieDear RE: JEN10 Aug 28, 2011 06:36 PM

            Wow, how beautiful, JEN10! For the first time ever I didn't plant tomatoes. I figured I'd get them at the farmers market this year and not fool around with watering, etc. Bad idea, I miss the bounty. Your photos are inspiration for next year!

            1. re: AnneMarieDear
              JEN10 RE: AnneMarieDear Aug 28, 2011 06:45 PM

              Thank you AnneMarie, this is my first garden and I am really having fun with it. I put in 13 tomato plants, 12 survived. The 3 Brandywines will be the last to ripen, havent had one yet. The Black Krim are AMAZING!!!!!

              1. re: JEN10
                AnneMarieDear RE: JEN10 Aug 28, 2011 06:49 PM

                This is your first garden? You have done a wonderful job! Haven't tasted a Black Krim, must watch for it!

                1. re: AnneMarieDear
                  weezieduzzit RE: AnneMarieDear Sep 7, 2011 05:23 PM

                  Black tomatoes are by far my favorite- rich and smoky, they almost taste like they've already been salted.

                  Beautiful tomatoes! Yum!

        2. r
          Rick RE: dimsumgirl Aug 28, 2011 05:47 PM

          Marinara sauce is a great way to use up large quantities of tomatoes (and fresh herbs if you have them!). Put the sauce in quart jars and freeze, tastes even better in the middle of winter!

          1 Reply
          1. re: Rick
            Cathy RE: Rick Aug 31, 2011 08:05 PM

            or put the sauce into Zip Loc bags, freeze flat, then stack.

          2. Cynsa RE: dimsumgirl Aug 31, 2011 03:26 PM

            Lucky you! I gave up trying to grow tomatoes in this fog belt we call San Francisco. I dream of slices of a sun-warmed tomato with mayo, s&p on white bread — but, I'd enjoy it on multi-grain bread with cucumber and sprouts or fresh basil leaves, too.
            I like the canning, oven dried, and the marinara sauce suggestions. You'll be very happy when the winter doldrums hit.

            1. m
              magiesmom RE: dimsumgirl Aug 31, 2011 06:18 PM

              slow roast them halved and drizzled with olive oil for 4 hours at 225 and then keep in fridge in olive oil or freeze them. Delectable!

              1. l
                LisaPA RE: dimsumgirl Aug 31, 2011 08:03 PM

                I made a tomato tart last week that used up a bunch and homemade salsa that used the rest. Marinara sauce?

                I also made an awesome sandwich of tomato, avocado, mayo and basil leaves on rosemary bread a few weeks ago that made me very happy.

                1. c
                  cathyeats RE: dimsumgirl Sep 7, 2011 04:13 PM

                  If you are going to make tomato soup, I think this one without cream is actually better than the cream type:

                  Roasted Fresh Tomato Soup

                  4-5 pounds fresh ripe tomatoes, sliced in half (I like mixing plum and regular ones)
                  5 cloves garlic, peeled
                  3 large shallots, peeled and sliced in half lengthwise
                  2 tablespoons olive oil
                  ¼ teaspoon salt
                  ¼ teaspoon freshly ground black pepper
                  2 cups vegetable stock
                  2 cups water
                  1 teaspoon fresh thyme
                  1 large handful fresh basil leaves
                  1 teaspoon agave nectar

                  Preheat oven to 425. Toss the tomatoes, garlic and shallots with the olive oil. Place on a baking sheet, with the tomatoes cut side up. Bake for 45 minutes.

                  Transfer the tomatoes, garlic and shallots (along with any accumulated juices) to a large saucepan. Add the remaining ingredients.

                  Bring to a boil, then reduce heat and simmer for 20 minutes.

                  Puree in a blender or using an immersion blender. Add salt and pepper to taste.

                  Photo: http://www.whatwouldcathyeat.com/2011...

                  3 Replies
                  1. re: cathyeats
                    madeliner RE: cathyeats Sep 29, 2011 10:29 AM

                    any recipes for a fresh tomato pizza sauce (smooth not chunky)? When I use fresh tomatoes in a sauce it is very thin and watery. Thanks

                    1. re: madeliner
                      gourmanda RE: madeliner Sep 29, 2011 11:45 AM

                      I had very good luck with just slicing the tomatoes and laying them on the pizza before baking. Spread a very thin gloss of olive oil, tomatoes, whatever else you want and cheese. Baked at about 400 or over a hot grill on a grilling stone. Delicious! These were Black Russian variety tomatoes, not plum or paste,

                      1. re: gourmanda
                        madeliner RE: gourmanda Sep 29, 2011 05:33 PM

                        Thanks! that sounds fantastic, but not to be a pill but I like a smoother sauce, the texture of fresh tomatoes just isn't something I am crazy about-I know I know-sacrilege!

                        I found this but I think it would be better to cook the garlic in oil


                        * 6 to 8 Plum Tomatoes
                        * 2 Tbs Chopped, fresh Basil
                        * 2 Tbs Chopped, fresh Oregano
                        * 1 Clove Garlic, Minced
                        * 1/2 Tsp Cayenne Pepper
                        * 1 Tsp Salt
                        * 1/2 Tsp Pepper


                        1. Carefully put tomatoes into a pot of boiling water for 20 seconds.
                        2. Retrieve them with a slotted spoon and place them in a bowl of ice water to cool.
                        3. When cool enough to handle, use a paring knife to remove the core end of the tomato and peel away the skin.
                        4. Cut tomatoes length wise and seed tomatoes.
                        5. Coarsely chop tomatoes by hand or food processor and put into a sauce pan, adding remaining ingredients to the pan as well.
                        6. Simmer sauce for 30 minutes over low heat, stirring occasionally.

                        For a smoother sauce blend this best pizza sauce recipe in a food processor until the desired consistency is achieved. The sauce can be refrigerated in a tightly sealed container for a week or two, or frozen.

                  2. alkapal RE: dimsumgirl Mar 11, 2012 06:23 AM

                    i am anxious to try this recipe for tomato kibbeh balls from one of my favorite food bloggers, joumana accad ("taste of beirut"): http://www.tasteofbeirut.com/2012/02/...

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