I need some help again. I’ve got a boatload of fresh tomatoes that I have no idea how to use. They are a couple of days away from rotting here, so I need to use them soon. Any ideas? Leave in the comments.
Some other posts you might enjoy:
Some other posts you might enjoy:
August 22nd, 2007 at 1:28 pm
I’m a big fan of Red Onion Tomato Jam from Alton Brown’s sensational I’m Just Here For The Food cookbook. If you have some romas, they’re sensational if you roast them on a grill first, before making the Jam. It’s fantastic on burgers, meatloaf, and on some nice, crusty bread.
It’s always nice, too, to make up some tomato sauce and can it. Everyone has a recipe and favorite style. 101 Cookbooks had a great one that would probably can well.
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August 22nd, 2007 at 2:30 pm
tomato sauce. You can use it or freeze it for use all winter. You can also skin and freeze the tomatoes themselves. They won’t hold up for salads, but they’ll be great in stews, soups, sauces, etc. To skin them easily, drop them in boiling water for about 30 seconds. The skin will slide right off.
BTW: I’m envious. My sad tomato plant is still struggling to produce it’s third tomato.
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August 22nd, 2007 at 6:00 pm
Boil a big pot of water.
Drop tomatoes in, one at a time, let them sit for about 10 seconds, pull out with a slotted spoon.
Run under cold water, the skin should practically fall off.
Throw all the ‘maters into some cheapy disposable tupperware, coat with a splash of olive oil, and freeze them.
They’ll keep for a couple of months, and will make great red sauce later.
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August 23rd, 2007 at 3:09 am
last summer i did slow roasted tomatoes and made sauce with them…
http://www.stephencooks.com/2005/09/roasted_tomato_.html
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August 25th, 2007 at 4:29 pm
Blanche the tomatoes to remove skins. Drop them in the blender with garlic, salt, pepper, ahsllots. Puree. You can eat it cold for gazpacho or heat it up and simmer for a minute or two only for fresh tomato soup. After its cooked, you could probably freeze it for winter enjoyment.
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August 28th, 2007 at 6:29 am
confit them! slice, put some fresh thyme on top, some good olive oil on top of that and bake them until they are fully succulent. then cool them off and they are a refreshing summer treat or good in a salad. booyakasha!
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August 28th, 2007 at 10:40 am
[...] want to thank everyone that write in on my previous post regarding the boatload of tomatoes I had to deal with recently. Unfortunately, I didn’t [...]