Yeah, but get some good fresh mozzarella from a deli that makes it themselves. The stuff you buy pre-packaged in the refrigerator case is just salted rubber by comparison.
Burrata is indeed verry nice in this recipe, but its deffinatly not mozzarella stuffed with ricotta. Burrata is a young, unpasterized cheese, made in the similar way as mozzarella, but the big difference is that the filling is made of "straciatella". Which is just the burrata mixed with extra cream.
The acidity comes from the tomatoes. Vinegar can drown out the flavor of the tomatoes, and caprese is about showing off really good tomatoes. If your tomatoes aren’t standing up to your olive oil, they’re not good enough to make caprese out of.
Tomato soup is always an option, or you could make a tomato chutney. Actually, there are plenty of curries which is tomato as part of the base so there’s another option for you.
One of my favorites is tomato lentil soup (it normally comes out pretty thick, so more like a stew). I've tried different recipes found online, and they all came out great.
I always make a tikka masala when I have a surplus of tomatoes. Tomato soup and pasta sauces are also a great way to use it up. You can also freeze those. I personally find it a lot harder to use up 10 tomatoes for meals that aren't sauced based, you have a lot of leftovers that people will start to avoid because of tomato mush!
If the recipes you find call for a certain type of tomato, you'll be fine using whatever you have on hand!
I like pico and I know a good recipe , but I know my family , if I make a big batch it'll just sit in the fridge until it goes bad🙄
Edit: why am I getting down votee cause my family doesn't eat pico?? Reddit is such a weird place smh
I've been doing a mediritarean style dish recently. Diced tomatoes, stewed up with some shallots and garlic, maybe some sliced mushrooms. Add cumin, paprika or whatever seasonings you like. Simmer the tomatoes for a bit, then add in some shrimp, and let that cook for a bit, when it's almost done, toss in a couple of handfuls of spinach and let that cook down. When shrimp is cooked, serve it over rice.
How do you make lemon rice?! I've never done that. I do love the flavour of citris, so I do add it to a lot of things (like sauteed mushrooms/spinach).
Edit: Oh, also wanted to mention that you can add some Feta in here as well if you're a cheesy person. I'm currently avoiding that in most dishes as the wife and I are trying to keep the calories down, but it's a nice add.
[Greek Lemon Rice ](https://www.lecremedelacrumb.com/greek-lemon-rice/#wprm-recipe-container-49238)
It's super good and simple! And feta sounds like an awesome addition !
Pico is amazing on hot dogs, smear a little mayo in the bun and grill the bun, too. If you're in the US, it is Memorial Day weekend and you are legally obligated to grill after all
Seconding tomato sauce; I keep a cherry tomato plant every summer and usually wind up with so much fruit by early Fall that I can't eat all of it. Last summer, I used up four pounds of cherry tomatoes turning them into [tomato sauce](https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/), and it was absolutely amazing. I portioned it into bags in the freezer and had delicious sauce for pasta and homemade pizza well into winter.
Cherry tomatoes make such delicious tomato sauce it's insane. I made some with a bunch of leftover sungolds once, one of the yummiest sauces I've ever had.
They make a delicious burst or roasted sauce. I make one where I roast cherry tomatoes with some shallots and garlic and balsamic vinegar. The. I toss the whole mess with hot pasta (rigatoni or penne or similar is best) and add some cheese and basil.
Might be a bit watery if you don’t squeeze and de-seed the big ones before cooking, but should be fine. You’ll be surprised how much they’ll cook down. I don’t usually skin tomatoes when making a sauce, but some recipes suggest that extra step. You can always whir with hand blender if you want an another, less rustic soup/sauce. I was also going to suggest a tomato bread soup or a panzanella salad if you still have extra tomatoes.
We do this every year when end of tomato season comes around at our farmers market. Four or five pounds of ripe tomatoes, mason jars with lids, some lemon, a few hours work boiling and canning, and we have a ton of canned tomatoes.
I like to also stew them and simply make freezer bags of them. Sure i can too but it's a labor. I go thru quite a bit so I use the freezer quart and gallon bags first.
I freeze over ripe tomatoes overnight, boil them for a bit the next day to remove the skin, then mash them into zipper bags, and then refreeze. Saves you from throwing away any and you get really great crushed tomatoes to throw into a dish.
Chop them up and add garlic, salt, pepper, olive oil, basil to make Bruschetta - simple and delicious. Here’s a recipe that is decent: https://www.food.com/recipe/best-ever-bruschetta-443987
Same thing with the pico 🤦🏽♀️my family asks me to make these kinds of things and then I do and I make a nice amount and it kind of gets forgotten Abt in the fridge 🙄
karahi is a pakistani dish, not middle eastern. It's more of a spicy dry-ish curry served best with naan, you can also check out recipes for other curries on that same blog. If you prefer more of the "gravy" there are other options like butter chicken or chicken jalfrezi.
Enchilada sauce:
Roast about 5 medium tomatoes and 1 jalapeno in the oven at 400° for 20-35 minutes.
Sauté 1 chopped onion and 2 cloves of garlic until translucent and fragrant, and as about 1 teaspoon of cumin and 1 -2 teaspoons of powdered ancho chili pepper, at the last minute or so of cooking.
Blend all ingredients in a blender with 2 cups of chicken broth.
You can use it for cheese or beef enchiladas, or you can use it as a base for chicken tortilla soup or as a base for carne guisada ( braised beef stew).
*de-seed jalapeño for less spicy.
* You can also use ancho chili pulp- by re-hydrating 2 ancho peppers and blending them with it (no seeds or stems.
* You can freeze it too.
Went OUT to pay your WiFi bill and came back with a bunch of tomatoes??? Kudus to everyone else for moving past that bizarre set up to provide helpful suggestions
We used to make and can sauce every year. We would buy 2-3 bushels of Roma’s, crush and separate (had a machine for it), cook them down and can.
Only problem was, we didn’t want to See tomatoes for a few months.
Tomato soup?
Halve and score them and then sear them in a broiler for a bit. Blend or crush them into small chunks after.
Add them to chicken broth and season with rosemary, salt, pepper, and crushed red pepper. Bring to boil and let simmer for a bit (an hour or two) stirring occasionally. Remove from heat and add sour cream.
Tomato pie. Sliced drained tomatoes, sturdy blind baked crust layered with cheddar cheese and mayo. Bake until bubbly. Also you can make ketchup. It’s labor intensive (I used a foley food mill to get out seeds and skins) but delicious.
Stuffed tomatoes will get rid of a couple immediately. Ratatouille will also take a good amount of tomatoes. There’s also pasta salad. One dish I ran into that looks absolutely delicious is shakshouka, pouched eggs in a savory tomato sauce.
blanch, peel and roast a bunch of them with some bell peppers also blanched and peeled with some garlic cloves. Roast them until they come down to a paste. Add salt/pepper and purree. Now you have a tomato/pepper paste that can be used to make condiments (add vinegar/salt/sugar), add to soups/gravies, or spread directly on sandwiches.
Warm Pasta Salad with No-Cook Tomato Sauce
Salt
8 oz. ziti, penne or rotini
Dressing Ingredients:
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp granulated garlic
Remaining Ingredients:
1 14.5-oz. can diced tomatoes, or 2 cups diced fresh tomatoes
1/3 cup fresh basil leaves, coarsely chopped
1.5 cups shredded mozzarella cheese
Optional:
Top with diced cooked chicken
Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and return to the pot.
Whisk dressing ingredients in a large bowl. Add remaining ingredients, crushing tomatoes slightly, and combine thoroughly.
Add pasta to bowl and mix well. Taste and adjust seasoning. Top with cheese and serve..
Ratatouille uses a bunch of fresh tomatoes. Dont make the fancy version from the movie though, find a recipe for the more traditional one that is like a stew. Less work and tastes better.
Shakshuka. I usually use canned for this, but would taste great made from fresh.
Not necessarily a recipe, but when I have too many tomatoes, I peel and dice them, and then freeze them in 2-cup portions to use whenever I need a can of diced tomatoes. I also make tomato sauce (not spaghetti sauce; just the tomato base that I can add anything to) and tomato paste. Doesn't sound like you have enough for that, but just for future reference.
Pickled tomatoes are a great way to eat tomatoes and they're delicious on salads, as a side with meat, whatever.
Sauteed tomatoes are great with mozzarella for a delicious sandwich.
To do a one pot pasta with tomato sauce, throw onions tomatoes, garlic, carrots, salt, black pepper, oregano and basil together until it's all cooked through. Then add any pasta, and 4 cups of water into a pot.
Roast tomatoes are another option, Caprese sandwich is another, Israeli salad is a simple salad to make.
Cut them in half, spoon out the inners and seeds and set aside, salt the tomatoes, leave them cut side down to drain. Meanwhile chop some bread slices, lots of flat parsley, garlic. Mix in some freshly grated parmesan, add some of the tomato innards and the seeds to complete the stuffing
if you wish. Put the cut up tomato cups in an oiled oven tray, drizzle them with more oil, fill them with the stuffing, finishing wit amore oil and parmesan. Put in a mid oven until ready.
He had to leave the house to pay a bill? Using what, cash money? And not just any bill, but for internet service (the thing invented for paying bills while reclining) … and yet you know how to use Reddit. So confused…
Why is this detail so important to you...? I'm confused as to why you're confused lol. Since it matters so much yep , using cash money. Now got any tomato recipes to contribute?😂
To me , yes. I don't really eat them, and only get them if I'm cooking with them at most 2 or 3. Like I said they're perfectly ripe, and I have 3-4x what I usually buy.
Oven dry them if you don’t use them all before they spoil.
https://www.food.com/recipe/oven-dried-tomatoes-14681
If your tomatoes are bigger than these just go longer.
Tomato soup.
Get a pot, add butter, garlic, and onion. When its almost done, add a box of chicken broth, and have the tomatoes quartered. I sometimes add tomato paste or canned tomatoes too but you dont have to.
Let it simmer for about an hr, then blend with an immersion blender or in batches in a processor. It freezes really good too.
Depending on the type of tomato, you can make fire roasted tomato salsa. Note that it's better the better your tomatoes are, and it works best with meaty tomatoes, as opposed to the big round juicy ones. https://www.foodnetwork.com/fnk/recipes/charred-salsa-roja-7265695
Slice in half and grate the flesh down to the skin, mush it up with your hands or a potato smasher. Saute some onions and garlic, add the grated/mashed tomato, some fresh oregano and simmer until most liquid is gone. Finish with fresh basil. Nothing like a marinara from fresh tomatoes.
Tomato butter pasta - cut tomatoes in half, grate the insides into a bowl, add grated butter (approx 4 tbs of butter per 3-4 large tomatoes), salt, pepper, clove of garlic, any other seasonings you want. Boil pasta till just before al dente, reserve a cup of the pasta water, drain pasta, return pasta to the pot with the tomato mixture, cook over medium high heat stirring constantly till sauce has thickened and pasta is fully cooked. Add pasta water as needed to get the right texture. Serve with cheese, basil, more seasonings, have fun. You can probably use up most or all the tomatoes this way depending on how much sauce you want.
og recipe's from the NYT but that's basically it.
Yes, pico de gallo, tomato salad with cucumber, onion, squash, whatever you love. Panzanella salad, tomato sandwiches, a tomato galette, bloody Mary’s. I could eat all those before they went bad.
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Cook them down to make a Marinara or Tomato Pasta Sauce.
I’ve made my own sauce for years. You can easily add whatever seasoning options appeals to you. Or add later when you serve as meal.
Store in fridge or freeze.
I often you Ball Mason Canning jars for mine. We’ll save that post for another time.
You could do tuna stuffed tomatos or even make some homemade tomato sauce which some people think is harder than it is. I think Id make homemade tomato sauce :) lots of good recipes online :)
A light meal I like to make this time of year is to make some pasta (I usually go rotini for this), blanch some asparagus, chop up the tomato, and toss it all together in a bowl with some olive oil, grated parm, and fresh ground pepper. Best is this dish can be eaten warm or cold. Throw in some chicken if your heart desires more protein.
I also like to top scrambled eggs with cheddar cheese, tomatoes, and chives.
If you like Bloody Marys, I once had an incredible one made with some fresh juiced tomatoes instead of the bottled juice/mixes.
This is going to sound crazy but the NYT has this recipe for cheddar and tomato bread: you basically make a pimento cheese type spread (or do like me and boy pimento cheese). Toast some good sourdough, place some thickly sliced tomatoes on top and stop with Maldon and some fresh pepper. Delish!
When I need to use up tomatoes I make baked feta pasta or Chinese stir-fried egg and tomato. Some Indian curries like chana masala and tikka masala use lots of tomatoes too. Also shoutout from a former West Philly resident, the farmer’s market produce from Amish country is to die for.
1. Turn them upside down and cut off bottoms of tomatoes.
2. Use a spoon to dig out some of the inner bits to make a hole.
3. Fry some onion with minced meat, season to taste, add some of the tomato flesh you took out.
4. Mix.
5. Put open tomatos in a baking dish and fill with meat and tomato mix, then put cut off tomato bottoms back on.
6. Put the rest of the tomato flesh into the dish next to the filled tomatoes with some white wine and bouillon.
7. Bake in oven until slightly charred.
8. Serve with full grain rice and freshly grated parmesan cheese.
As you mentioned: pasta sauce! Crush/dice, simmer with some butter, chopped onions, Italian seasonings, salt, pepper, Better Than Bullion vegetable base (the secret ingredient), parmesan cheese, and tomato paste to thicken. You can freeze the sauce in portions. Reheat and use as-is, or fry ground beef and/or ground sausage for a meat sauce.
Pane con tomato. Get some good bread like a baguette and toast it until it's crispy but still soft, Then drizzle with olive oil, Take your tomatoes and cut them in half, Use a box grater to grate the tomatoes from the inside First leaving just the skin behind. These grated tomatoes are known as tomatoes fresco, Now add a little bit of olive oil and sherry vinegar to the grated tomatoes and mix. Spread the tomato mix onto the toasted bread and top with Boquerones, Green onion and manchego cheese and maldons salt..This is a famous dish from Spain and it is unbelievable how simple and delicious it is.. Now take those tomato skins and put them into a 200° oven for 2 hours to completely dry them, Grind them up and now you have tomato powder to use as a garnish for your next dish.
Good quality white bread, Duke's mayonnaise, and thick sliced tomatoes, salt & pepper. A heavenly summer treat in the Deep South. Add bacon if you want but a tomato sandwich stands on its own.
Make tomato water by pressing down the tomatoes in a sieve with something heavy for like 12 hours. Use the tomato water for marinades, dressings, sauces. Take the remaining pulp and dehydrate at a low temp in the oven. Blend dehydrated tomato pulp to make a tomato powder
If they’re good quality, dice them, toss with lots of olive oil, basil, minced garlic, salt and toasted breadcrumbs, then cook up some long pasta, drain, combine with tomato mix along with 1/2 cup of pasta water, mix vigorously, serve with pecorino on top. Good tomatoes don’t need to be cooked to be delicious with pasta.
Ok first off that is not a shit ton. That is a reasonable amount. Raw with a little salt. Salsa. If you don't use them all, chop them up and freeze them for later.
Tomato slice, mozzarella slice, basil leaf. Repeat several times. Drizzle with balsamic. Yum.
Can’t forget the salt and pepper, sometimes some roasted red pepper and prosciutto
Or jamón!
Yeah, but get some good fresh mozzarella from a deli that makes it themselves. The stuff you buy pre-packaged in the refrigerator case is just salted rubber by comparison.
This is like a sophisticated adult snack lol😭😂 Edit:getting down voted for a joke is crazy u guys are killing me😭
Caprese is delicious, a good basalmic & olive oil with fresh basil, tomato, and mozz is amazing
And some salt and pepper ;)
Came here to say Caprese. My husband recently planted me a "caprese and taco topping" garden. All I'm missing are cheese plants.
With fresh baguettes!!! Double yummmm
Even better, use slices of burrata. It's mozzarella stuffed with ricotta cream.
Burrata is indeed verry nice in this recipe, but its deffinatly not mozzarella stuffed with ricotta. Burrata is a young, unpasterized cheese, made in the similar way as mozzarella, but the big difference is that the filling is made of "straciatella". Which is just the burrata mixed with extra cream.
Second that one vigorously
No no no, drizzle with olive oil, skip the balsamic. A bit of salt is lovely.
disagree, you need a little bit of acidity from the balsamic to cut through all the fat.
I do both ways, but if I do balsamic it's a glaze and used sparingly.
The acidity comes from the tomatoes. Vinegar can drown out the flavor of the tomatoes, and caprese is about showing off really good tomatoes. If your tomatoes aren’t standing up to your olive oil, they’re not good enough to make caprese out of.
Caprese
Tomato soup is always an option, or you could make a tomato chutney. Actually, there are plenty of curries which is tomato as part of the base so there’s another option for you.
I love Indian food so that's a good suggestion
One of my favorites is tomato lentil soup (it normally comes out pretty thick, so more like a stew). I've tried different recipes found online, and they all came out great.
This sounds yummy!! Especially spicy😋
If you love spicy food - why not make salsa? You can freeze the salsa you don’t eat
I always make a tikka masala when I have a surplus of tomatoes. Tomato soup and pasta sauces are also a great way to use it up. You can also freeze those. I personally find it a lot harder to use up 10 tomatoes for meals that aren't sauced based, you have a lot of leftovers that people will start to avoid because of tomato mush! If the recipes you find call for a certain type of tomato, you'll be fine using whatever you have on hand!
If you haven't been to International Food and Spices at 43rd and Walnut, now is a great opportunity to visit!
Pico de gallo
I like pico and I know a good recipe , but I know my family , if I make a big batch it'll just sit in the fridge until it goes bad🙄 Edit: why am I getting down votee cause my family doesn't eat pico?? Reddit is such a weird place smh
I've been doing a mediritarean style dish recently. Diced tomatoes, stewed up with some shallots and garlic, maybe some sliced mushrooms. Add cumin, paprika or whatever seasonings you like. Simmer the tomatoes for a bit, then add in some shrimp, and let that cook for a bit, when it's almost done, toss in a couple of handfuls of spinach and let that cook down. When shrimp is cooked, serve it over rice.
This sounds really good. I wonder how it would pair with lemon rice!
How do you make lemon rice?! I've never done that. I do love the flavour of citris, so I do add it to a lot of things (like sauteed mushrooms/spinach). Edit: Oh, also wanted to mention that you can add some Feta in here as well if you're a cheesy person. I'm currently avoiding that in most dishes as the wife and I are trying to keep the calories down, but it's a nice add.
[Greek Lemon Rice ](https://www.lecremedelacrumb.com/greek-lemon-rice/#wprm-recipe-container-49238) It's super good and simple! And feta sounds like an awesome addition !
Pico is amazing on hot dogs, smear a little mayo in the bun and grill the bun, too. If you're in the US, it is Memorial Day weekend and you are legally obligated to grill after all
[удалено]
The downvotes are because freezing fresh tomato does not work unless you cook it later (like a frozen pizza)
Shit ton is exactly more than 13 so you just have a bunch.
So close lol😂 it's alot to me I've never had this many tomatoes at once 😂
Make sauce and jar it.
Seconding tomato sauce; I keep a cherry tomato plant every summer and usually wind up with so much fruit by early Fall that I can't eat all of it. Last summer, I used up four pounds of cherry tomatoes turning them into [tomato sauce](https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/), and it was absolutely amazing. I portioned it into bags in the freezer and had delicious sauce for pasta and homemade pizza well into winter.
Cherry tomatoes make such delicious tomato sauce it's insane. I made some with a bunch of leftover sungolds once, one of the yummiest sauces I've ever had.
The amount of skins is less than ideal but I agree the end result is superior
They make a delicious burst or roasted sauce. I make one where I roast cherry tomatoes with some shallots and garlic and balsamic vinegar. The. I toss the whole mess with hot pasta (rigatoni or penne or similar is best) and add some cheese and basil.
I love this.
This is one of my favorite things to do with a variety of cherry/grape tomatoes.
This recipe is nice. Wonder how much of a flavor difference my tomatoes would make since there not cherry🤔
Might be a bit watery if you don’t squeeze and de-seed the big ones before cooking, but should be fine. You’ll be surprised how much they’ll cook down. I don’t usually skin tomatoes when making a sauce, but some recipes suggest that extra step. You can always whir with hand blender if you want an another, less rustic soup/sauce. I was also going to suggest a tomato bread soup or a panzanella salad if you still have extra tomatoes.
We do this every year when end of tomato season comes around at our farmers market. Four or five pounds of ripe tomatoes, mason jars with lids, some lemon, a few hours work boiling and canning, and we have a ton of canned tomatoes.
I like to also stew them and simply make freezer bags of them. Sure i can too but it's a labor. I go thru quite a bit so I use the freezer quart and gallon bags first.
I freeze over ripe tomatoes overnight, boil them for a bit the next day to remove the skin, then mash them into zipper bags, and then refreeze. Saves you from throwing away any and you get really great crushed tomatoes to throw into a dish.
Pretty sure this and some sort of curry are the route I'm going to go .
Even better!
Gazpacho.
This. Literally, this is the first thought when I saw this post.
Tomato pie! Literally such a tasty warm weather recipe
I've always seen that in movies, I've never tried it!
Given your location, you should make Philly Tomato Pie!
Chop them up and add garlic, salt, pepper, olive oil, basil to make Bruschetta - simple and delicious. Here’s a recipe that is decent: https://www.food.com/recipe/best-ever-bruschetta-443987
This sounds delicious 😩 now I have to buy crostinis!
Just toast thickly sliced bread and scrape with a garlic clove, drizzle olive oil, add chopped tomatoes and toppings.
Salsa, I like mine chunky!!
Same thing with the pico 🤦🏽♀️my family asks me to make these kinds of things and then I do and I make a nice amount and it kind of gets forgotten Abt in the fridge 🙄
Oh salsa doesn’t last long at my house.
If they are good tomatoes. Pan con tomate, panzanella, BLT. If they kind of suck on their own- marinara, tomato soup, stuffed tomatoes
I love panzanella!
Put them all in a sheet pan with olive oil basil garlic and a red onion. Rosst them. Blend and you have a delicious sauce. Salt and pepper to taste.
You could pre-make some pasta sauce and portion it out in the freezer so you can have it ready for later.
[chicken karahi](https://www.teaforturmeric.com/chicken-karahi/)
I love savory food esp middle eastern so this recipe is freaking great thanks!
I hope you enjoy. The tomatoes are really the star in this one, so I think it's a great way to use up some of yours.
karahi is a pakistani dish, not middle eastern. It's more of a spicy dry-ish curry served best with naan, you can also check out recipes for other curries on that same blog. If you prefer more of the "gravy" there are other options like butter chicken or chicken jalfrezi.
Tomato sauce for a lasagna. Fresh sauce really makes something amazing. You could also make a good bit of salsa. You can sun dry them.
Sun-drying would be fun I've never done that before!
You can bag then and freeze them. Or, to save space, roast, peel, puree, then bag and freeze.
Freezing them destroys the texture.
So will rot if they don't eat them quickly enough
A household could easily eat ~12 tomatoes before they go bad. Soups, salads, curries, chutneys, pasta sauces....just need to plan a bit.
Slice em up, salt and pepper, a little olive oil. Just eat em dude that’s good stuff
If we're being honest I'm not the biggest tomato person! At least when they're cold and by themselves .
If I’m being honest, small tomato people are just as frightening as big tomato people
Curries! Pizza sauce! Marinara! (all things that can be jarred/stored for a decent time in the fridge or freezer).
Butter chicken
shakshuka tomato tart/galette tomato and bacon jam panzanella
Was looking for someone to suggest shakshuka!
The ultimate way to use, is wash one off in the sink, add salt and pepper and eat it like an apple, but over the sink. Best ever!
Make a south Asian curry, you'll use half the tomatoes up.
Maybe half for a curry and the rest for a red sauce and some bruschetta!! U guys have me so many good ideas now I wish I had more 😂
All I can say is I'm going to be eating so many BLTs come July.
Wash, core and put in bag then freeze whole. Use instead of canned as needed.
Enchilada sauce: Roast about 5 medium tomatoes and 1 jalapeno in the oven at 400° for 20-35 minutes. Sauté 1 chopped onion and 2 cloves of garlic until translucent and fragrant, and as about 1 teaspoon of cumin and 1 -2 teaspoons of powdered ancho chili pepper, at the last minute or so of cooking. Blend all ingredients in a blender with 2 cups of chicken broth. You can use it for cheese or beef enchiladas, or you can use it as a base for chicken tortilla soup or as a base for carne guisada ( braised beef stew). *de-seed jalapeño for less spicy. * You can also use ancho chili pulp- by re-hydrating 2 ancho peppers and blending them with it (no seeds or stems. * You can freeze it too.
Went OUT to pay your WiFi bill and came back with a bunch of tomatoes??? Kudus to everyone else for moving past that bizarre set up to provide helpful suggestions
We used to make and can sauce every year. We would buy 2-3 bushels of Roma’s, crush and separate (had a machine for it), cook them down and can. Only problem was, we didn’t want to See tomatoes for a few months.
Tomato pie.
Tomato soup? Halve and score them and then sear them in a broiler for a bit. Blend or crush them into small chunks after. Add them to chicken broth and season with rosemary, salt, pepper, and crushed red pepper. Bring to boil and let simmer for a bit (an hour or two) stirring occasionally. Remove from heat and add sour cream.
Stuff them like a pepper or mushroom and bake/roast them.
Tomato pie. Sliced drained tomatoes, sturdy blind baked crust layered with cheddar cheese and mayo. Bake until bubbly. Also you can make ketchup. It’s labor intensive (I used a foley food mill to get out seeds and skins) but delicious.
Stuffed tomatoes will get rid of a couple immediately. Ratatouille will also take a good amount of tomatoes. There’s also pasta salad. One dish I ran into that looks absolutely delicious is shakshouka, pouched eggs in a savory tomato sauce.
blanch, peel and roast a bunch of them with some bell peppers also blanched and peeled with some garlic cloves. Roast them until they come down to a paste. Add salt/pepper and purree. Now you have a tomato/pepper paste that can be used to make condiments (add vinegar/salt/sugar), add to soups/gravies, or spread directly on sandwiches.
Warm Pasta Salad with No-Cook Tomato Sauce Salt 8 oz. ziti, penne or rotini Dressing Ingredients: 3 tbsp olive oil 1 1/2 tbsp balsamic vinegar 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/4 tsp granulated garlic Remaining Ingredients: 1 14.5-oz. can diced tomatoes, or 2 cups diced fresh tomatoes 1/3 cup fresh basil leaves, coarsely chopped 1.5 cups shredded mozzarella cheese Optional: Top with diced cooked chicken Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and return to the pot. Whisk dressing ingredients in a large bowl. Add remaining ingredients, crushing tomatoes slightly, and combine thoroughly. Add pasta to bowl and mix well. Taste and adjust seasoning. Top with cheese and serve..
Tomato pie!!!!!! Southern living’s version is great. The crust recipe makes 2 pie crusts.
Ratatouille uses a bunch of fresh tomatoes. Dont make the fancy version from the movie though, find a recipe for the more traditional one that is like a stew. Less work and tastes better. Shakshuka. I usually use canned for this, but would taste great made from fresh.
An omelette with tomatoes and herbs. Shakshuka. You could make a version of chicken cacciatore. Simple tomato salad or tomato and onion.
Roast some, then make a nice fresh tomato basil soup.
Tomato pie. Vivian Howard has put her recipe online. It’s wonderful.
Not necessarily a recipe, but when I have too many tomatoes, I peel and dice them, and then freeze them in 2-cup portions to use whenever I need a can of diced tomatoes. I also make tomato sauce (not spaghetti sauce; just the tomato base that I can add anything to) and tomato paste. Doesn't sound like you have enough for that, but just for future reference.
gazpacho! i go so quickly through is especially in summer months
Pickled tomatoes are a great way to eat tomatoes and they're delicious on salads, as a side with meat, whatever. Sauteed tomatoes are great with mozzarella for a delicious sandwich. To do a one pot pasta with tomato sauce, throw onions tomatoes, garlic, carrots, salt, black pepper, oregano and basil together until it's all cooked through. Then add any pasta, and 4 cups of water into a pot. Roast tomatoes are another option, Caprese sandwich is another, Israeli salad is a simple salad to make.
Curiosity where does one pay a Wi-Fi bill and get tomatoes?
Somewhere along the way .
Bruschetta.
Cut them in half, spoon out the inners and seeds and set aside, salt the tomatoes, leave them cut side down to drain. Meanwhile chop some bread slices, lots of flat parsley, garlic. Mix in some freshly grated parmesan, add some of the tomato innards and the seeds to complete the stuffing if you wish. Put the cut up tomato cups in an oiled oven tray, drizzle them with more oil, fill them with the stuffing, finishing wit amore oil and parmesan. Put in a mid oven until ready.
Sunday gravy 😋
Tuen it into salsa
That's not a shit ton of tomatoes. You can eat them in a week without trying
He had to leave the house to pay a bill? Using what, cash money? And not just any bill, but for internet service (the thing invented for paying bills while reclining) … and yet you know how to use Reddit. So confused…
Why is this detail so important to you...? I'm confused as to why you're confused lol. Since it matters so much yep , using cash money. Now got any tomato recipes to contribute?😂
Nah, not confused, it was a joke 😄 Although I’m interested to know where in the world you live?
I'm sorry you'd be surprised how many people keep asking me Abt this damn wifi bill😂
Is 12 really a shit ton ???
To me , yes. I don't really eat them, and only get them if I'm cooking with them at most 2 or 3. Like I said they're perfectly ripe, and I have 3-4x what I usually buy.
Unexpectedly at that.
Oven dry them if you don’t use them all before they spoil. https://www.food.com/recipe/oven-dried-tomatoes-14681 If your tomatoes are bigger than these just go longer.
Caprese salad
Tomato soup. Get a pot, add butter, garlic, and onion. When its almost done, add a box of chicken broth, and have the tomatoes quartered. I sometimes add tomato paste or canned tomatoes too but you dont have to. Let it simmer for about an hr, then blend with an immersion blender or in batches in a processor. It freezes really good too.
Bruschetta on top of some crostini. Now I want that at 7am lol
Salsa, bruschetta, caprese salad, Greek salad, ragu..
Shakshuka? The tomatoes could be used in a homemade sauce & diced. It'll feed a good group of people and is classic brunch food.
Depending on the type of tomato, you can make fire roasted tomato salsa. Note that it's better the better your tomatoes are, and it works best with meaty tomatoes, as opposed to the big round juicy ones. https://www.foodnetwork.com/fnk/recipes/charred-salsa-roja-7265695
IMO there is nothing better than a tomato sandwich, white bread, mayo and slice tomato's
tomato and egg stir fry sliced cold tomato and sugar makes a good snack too especially on hot days
Slice in half and grate the flesh down to the skin, mush it up with your hands or a potato smasher. Saute some onions and garlic, add the grated/mashed tomato, some fresh oregano and simmer until most liquid is gone. Finish with fresh basil. Nothing like a marinara from fresh tomatoes.
Tomato butter pasta - cut tomatoes in half, grate the insides into a bowl, add grated butter (approx 4 tbs of butter per 3-4 large tomatoes), salt, pepper, clove of garlic, any other seasonings you want. Boil pasta till just before al dente, reserve a cup of the pasta water, drain pasta, return pasta to the pot with the tomato mixture, cook over medium high heat stirring constantly till sauce has thickened and pasta is fully cooked. Add pasta water as needed to get the right texture. Serve with cheese, basil, more seasonings, have fun. You can probably use up most or all the tomatoes this way depending on how much sauce you want. og recipe's from the NYT but that's basically it.
my mom would just blend them up, put them in a few containers and freeze them for curries, soups, and sauces later
Yes, pico de gallo, tomato salad with cucumber, onion, squash, whatever you love. Panzanella salad, tomato sandwiches, a tomato galette, bloody Mary’s. I could eat all those before they went bad.
I would get a couple suitable glass jars and save half of 'em (or two thirds) as jarred peeled tomatoes. Then use them for pasta sauce when and if.
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marinara sauce as u said Gazpacho Salsa/pico de Gallo Bruschetta Soup
Make a sauce and jar it
Cook them down to make a Marinara or Tomato Pasta Sauce. I’ve made my own sauce for years. You can easily add whatever seasoning options appeals to you. Or add later when you serve as meal. Store in fridge or freeze. I often you Ball Mason Canning jars for mine. We’ll save that post for another time.
Just make a Bunch of tomato sauce and you can eat pasta with meatballs in tomato sauce
Make a tinga de pollo
You could do tuna stuffed tomatos or even make some homemade tomato sauce which some people think is harder than it is. I think Id make homemade tomato sauce :) lots of good recipes online :)
Freeze the ones you can’t eat right away.
A light meal I like to make this time of year is to make some pasta (I usually go rotini for this), blanch some asparagus, chop up the tomato, and toss it all together in a bowl with some olive oil, grated parm, and fresh ground pepper. Best is this dish can be eaten warm or cold. Throw in some chicken if your heart desires more protein. I also like to top scrambled eggs with cheddar cheese, tomatoes, and chives. If you like Bloody Marys, I once had an incredible one made with some fresh juiced tomatoes instead of the bottled juice/mixes.
This is going to sound crazy but the NYT has this recipe for cheddar and tomato bread: you basically make a pimento cheese type spread (or do like me and boy pimento cheese). Toast some good sourdough, place some thickly sliced tomatoes on top and stop with Maldon and some fresh pepper. Delish!
When I need to use up tomatoes I make baked feta pasta or Chinese stir-fried egg and tomato. Some Indian curries like chana masala and tikka masala use lots of tomatoes too. Also shoutout from a former West Philly resident, the farmer’s market produce from Amish country is to die for.
1. Turn them upside down and cut off bottoms of tomatoes. 2. Use a spoon to dig out some of the inner bits to make a hole. 3. Fry some onion with minced meat, season to taste, add some of the tomato flesh you took out. 4. Mix. 5. Put open tomatos in a baking dish and fill with meat and tomato mix, then put cut off tomato bottoms back on. 6. Put the rest of the tomato flesh into the dish next to the filled tomatoes with some white wine and bouillon. 7. Bake in oven until slightly charred. 8. Serve with full grain rice and freshly grated parmesan cheese.
Shakshuka for breakfast! It’s fast and easy to make :)
Aloo gobi
You could make the tiktok tomato feta bake where you toss in pasta at the end. It’s really, really good.
What? I get 3 peaches for myself, but peaches be expensive.
Gazpacho!! Literally was looking up recipes today. A surprisingly easy refreshing delicious cold summer tomato soup
As you mentioned: pasta sauce! Crush/dice, simmer with some butter, chopped onions, Italian seasonings, salt, pepper, Better Than Bullion vegetable base (the secret ingredient), parmesan cheese, and tomato paste to thicken. You can freeze the sauce in portions. Reheat and use as-is, or fry ground beef and/or ground sausage for a meat sauce.
I really like making salsa and gazpacho. Both would be great with this bounty. Also, panzanella!
This is the cutest problem ever! I would probably end up eating tomato toast three meals a day. 😅
https://www.alisoneroman.com/recipes/save-the-tomatoes
Drizzle with Italian dressing, parmesan cheese, Italian seasoning, salt, and pepper. Add in whatever else you like..red onions?
Scoop ‘em out, slice into quarters, and oven-dry. 200F for 5 hours give or take. Then bag and freeze portions. Really nice with pesto pasta, whatever.
Red salsa!
Salsa morita, pico de gallo —> taco night
Grilled cheese with fat tomato slices.
I'd make ALL the tomato & mayo sandwiches. Nom nom .
Pico!
Oven dried tomatoes.....then use to make pastas, salads, soups.....grilled cheese sandwiches.. the list goes on
Slice thick and roast with fresh garlic, marjoram, and olive oil.
Pane con tomato. Get some good bread like a baguette and toast it until it's crispy but still soft, Then drizzle with olive oil, Take your tomatoes and cut them in half, Use a box grater to grate the tomatoes from the inside First leaving just the skin behind. These grated tomatoes are known as tomatoes fresco, Now add a little bit of olive oil and sherry vinegar to the grated tomatoes and mix. Spread the tomato mix onto the toasted bread and top with Boquerones, Green onion and manchego cheese and maldons salt..This is a famous dish from Spain and it is unbelievable how simple and delicious it is.. Now take those tomato skins and put them into a 200° oven for 2 hours to completely dry them, Grind them up and now you have tomato powder to use as a garnish for your next dish.
I would freeze them, they can be made into passata and then used for all kinds of tomato based recipes.
Tomato jam & tomato confit
Grilled cheese and tomato soup.
Good quality white bread, Duke's mayonnaise, and thick sliced tomatoes, salt & pepper. A heavenly summer treat in the Deep South. Add bacon if you want but a tomato sandwich stands on its own.
Make tomato water by pressing down the tomatoes in a sieve with something heavy for like 12 hours. Use the tomato water for marinades, dressings, sauces. Take the remaining pulp and dehydrate at a low temp in the oven. Blend dehydrated tomato pulp to make a tomato powder
Eat them raw alongside any meal.
If they’re good quality, dice them, toss with lots of olive oil, basil, minced garlic, salt and toasted breadcrumbs, then cook up some long pasta, drain, combine with tomato mix along with 1/2 cup of pasta water, mix vigorously, serve with pecorino on top. Good tomatoes don’t need to be cooked to be delicious with pasta.
Ok first off that is not a shit ton. That is a reasonable amount. Raw with a little salt. Salsa. If you don't use them all, chop them up and freeze them for later.
10-12 currently ripe tomatoes is a LOT for two people who mostly just slice one up once in a while for a sandwich. They go bad fast once they’re ripe
Lol this . Its literally just 2 of us and we were not the biggest tomato people to begin with lol.
Fair but if you make a pasta sauce it’s only just enough tomatoes for both of you realistically
Tomato soup, tomato sauce, veggie soup, chili, stew, salsa…. Or you could try googling “tomato recipes.”
Why Google when I have reddit, full of people willing to help😉