Comments on: Too Many Tomatoes!!!

By: Eatingcleveland.com: A Cleveland Food Blog - Cleveland Restaurant Reviews - Kitchen Product Reviews - Recipes » Blog Archive » Too Many Tomatoes 2

Tue, 28 Aug 2007 18:40:51 +0000

[...] 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 [...]

By: benny z

benny z — Tue, 28 Aug 2007 14:29:09 +0000

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!

By: Kat

Kat — Sun, 26 Aug 2007 00:29:15 +0000

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.

By: holly_44109

holly_44109 — Thu, 23 Aug 2007 11:09:54 +0000

last summer i did slow roasted tomatoes and made sauce with them…

http://www.stephencooks.com/2005/09/roasted_tomato_.html

By: Michael Barrett

Michael Barrett — Thu, 23 Aug 2007 02:00:17 +0000

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.

By: Sandy

Sandy — Wed, 22 Aug 2007 22:30:06 +0000

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.

By: Pete

Pete — Wed, 22 Aug 2007 21:28:48 +0000

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.