I have too many tomatoes. I get a batch like this 1-2x a week. A terrible problem to have, I know.
I don't have the necessary tools for canning. I assume freezing them whole will rob them of that magic summer tomato taste. Any ideas are appreciated!
by strawberry123454321
38 Comments
Canning tomatoes is a $1.50 jar and pot to boil water in.
I usually give away what I can until my neighbors block my number.
Oh the tomato sauce and salsa I’d make.
i made a winters supply of marinara sauce with my ungoldy huge tomato, garlic and basil harvest
Just send them to my house
Your cat wants some.
Id just eat em
Cherry tomato and feta pasta
Get a baking tray line it with parchment paper, throw those tomatoes on there with garlic,add some olive oil, fresh herbs, thyme or basil and salt and Pepper at 375f.
Nice little treat to add to a snack or meal
Cut in half and freeze in a singlelayer on a baking sheet, then put in zip lock in freezer.
I add them to stews and curry
those are good to dry. typically lots of flavor
I routinely freeze tomatoes – put them in a zip lock back use a straw to get the air out. Put them in cold water when you’re ready to use them and the skins just fall off. A little harder with cherry toms but still work.
They’re as good as new.
I put a big handful out for the chipmunks every day while supplies last.
You can put them in the blender, buzz them up, strain if you want, then freeze in ice cube trays. Then you can add them to soups, stews, sauces for the rest of the year
Give them to me… But really, I used to just put them in a plastic bag, throw it in the chest freezer and make spaghetti sauce, etc.
If I have too many cherry tomatoes, they just get tossed whole into the freezer. Later, I make a quick tomato sauce with them: Cooked down with onions/garlic/herbs, add in al dente pasta and a ladle-full of the pasta water, cook it all together for another minute or so.
Roast them on a sheet pan with some onion and garlic. Put in blender, add some herbs if you like, and blend until smooth. Works best with a high powered blender to get it real smooth but you can strain if the skins don’t totally break down. The sweetness of these cherry tomatoes will make such a sweet marinara base that’s great for any number of things where that’s desirable – we do a lot of this and mostly use it for pizza sauce, soup bases, pasta e fagioli, etc.
Flash freeze first. Then bag them up and they’ll be perfect for sauce.
Look up a cherry tomato, basil and burrata blended sauce
There’s a popular cherry tomato and feta baked sauce that’s popular, too.
Roast them in the oven with some garlic. Add some basil. Blend. Freeze.
Tomato chutney
I’d make a sourdough focaccia fulllll of tomatoes both inside and on top. And I love bread with hummus spread on it and tomatoes on that for breakfast.
You could always send them over to me for a quality control assessment?
Looks like the cat has some ideas.
Roast them on a sheet pan with a little olive oil and garlic.
eat them
Definitely tomato sauce. My wife’s sauce from our garden tomatoes makes Rao’s taste like crap.
Dry them and then turn into powder! Add a spoon full into salad dressing, risotto, any sauce that needs a bit a pizzazz!
Freeze them and used for spaghetti sauce.
Kitty would like to roll a few under your washing machine if you don’t mind. Might put one under the fridge.
Cherry tomatoes make some of the most delicious shakshuka.
I freeze them.
Put on a cookie sheet. Pop in the freezer then pack into a bag and put in the freezer. Using a cookie sheet first helps so they don’t stick together and become one massive blob.
Spaghetti sauce.
Roast them. Wash, add EVOO , salt, a couple garlic cloves in 400 degree oven for 20’ or so. Then transfer them to a jar, cover completely with more EVOO, remove air bubbles cover and refrigerate. You’ll have tomatoes for sandwiches, pizza, etc. If using some and leaving tomatoes in the jar, top with oil again. Prevents spoilage. And the oil I repurpose in other dishes. It’s tasty and adds a lot of flavor.
Confit in olive oil with garlic cloves.
That quantity is like… 1 1/2 salads. Just cut in half, add oil, balsamic vinegar, basil, salt, and toss around
Roast, season, eat like that or add other ingredients and blend to make salsa or pasta sauce.
https://preview.redd.it/tsoituzusduf1.png?width=942&format=png&auto=webp&s=1368d94f6a239aca49720751e69dcc06096625d9
Make sheet pans of roast tomatoes like this. Then smush into ziplock baggies or souper cubes in whatever portion size makes sense for your family. Reheat and toss with pasta for a super quick meal with a chunky sauce. Blend and make a smoother sauce or as the start for tomato bisque.
Freeze a couple of handfuls in a bag and toss in when you are doing anything tomato-y. They burst and disappear leaving nummy nummy noises.
I upvote because cat