Post # 1
I harvested my tomatoes as we are expecting frost shortly. I’ve run out of people to donate tomatoes to.
I have about 150 tomatoes.
Does anyone have any great tomatoes/sauce/something recepies.
Also my husband does not eat tomatoes, so I need to transform them in some way.
Post # 3
Does he eat tomato sauce or other things that use tomato ssauce/paste?
I would make homemade spaghetti, pizza sauce, salsa, or tomato paste and freeze them. It takes a lot of tomatoes to make tomato paste so that would be an easy way to use them.
I would just google some recipes.
Here is one for tomato paste, you need a food mill though, if you don’t have one they’re about $30-$50. Spaghetti or pizza sauce are really easy to make and don’t require that many extra ingredients.
Post # 4
I just chop them up and freeze them in quart bags. That way I can just pull one out and make a nice sized portion of whatever – pasta sauce, salsa, veggie soup, etc. I feel your pain though; I have many extras that just won’t fit and have run out of donees!
Post # 5
@Fluffmallow: this is what i would do.
freeze them until you know what you want to do with them or until you have the time to cook them off.
Post # 6
I am SO jealous of your tomatoes right now! I make a pretty awesome tomato sauce (helps if you have a food mill; if not, you need to get the seeds out of the tomatoes before you start). My basic recipe involves about 10 pounds of tomatoes, about 2-3 lbs of onions, garlic, basil, oregano, parsley, cayenne pepper, salt, and pepper. Roughly quarter the tomatoes, then, in a really big pot, saute the onions and garlic in a few tablespoons of olive oil. Dump the tomatoes in with the onions and garlic, add the spices to taste, and let simmer until it’s getting close to your desired thickness. For me, that’s about 3 hours. Make sure to stir periodically or it will burn on the bottom!
Next step is to get rid of those seeds. Place the food mill over a large bowl or pot and process the sauce in batches. The food mill will remove both the seeds and the skins, so you’ll need to clean the mill out periodically.
Put back on the stove, boil till it reaches your optimal thickness, and adjust spices.
I can this recipe with a water-bath canner, but if you’re not canning it (and therefore don’t have to worry about losing acidity), you can add whatever veggies you want!
Post # 7
oven dried sundried tomatoes.
The usual suspects already mentioned (sauces etc)
Could also make some homemade ketchup
Can your own tomatoes, salsa. BBQ sauce (from the ketchup you previously made)
And I love Gazpacho! I never tried to freeze it, but it uses a lot of tomatoes in one recipe.
Post # 8
@PoppyH: I made a really good tomato soup with roasted tomatoes. I’m not a huge tomato fan myself and really enjoyed the soup.
here’s the recipe: http://www.twopeasandtheirpod.com/roasted-tomato-basil-soup/
Post # 9
@PoppyH: My friend had the same issue. He made sauce, ketchup and tomato jam. The jam was good on toast (slightly sweet). I also added some ginger and onion and used it as a marinade for pork. So good.