Um.. what do I do? Salsa? Omelette? Over abundance of tomatoes
Um.. what do I do? Salsa? Omelette? Over abundance of tomatoes
by Used-Cartoonist-2981
31 Comments
TraneingIn
I just slice them, lightly salt, and eat them raw. Maybe in nice bread with some mayo.
Omelette seems like a recipe for a soggy mess
mvgreco
When there are too many to eat, something we have done is freeze them whole and use them for sauces and cooking in the winter. 🙂
McBuck2
I started putting them in the freezer whole to make some sauce in the months to come. Also roasted some with onions, garlic, fresh herbs and olive oil, then blended and frozen the sauce. Also dehydrated some cherry tomatoes and froze. It’s my first time for all so just googled how to do it. Better than letting the tomatoes go off because they are ripening faster than we can eat them.
NuancedBoulder
Tomato jam is delish if you’ve never tried it.
I put up sauce every year — it reduces the volume and keeps nicely in the freezer.
Or a tomato-watermelon salad is lovely.
You can also freeze gazpacho for the dead of winter when you crave something bright and sunny.
dudeman5790
Gazpacho?
megs-benedict
Were you planning on eating them? How many were you planning on harvesting?
cynicalcatlady
I made the bon appetit tomato galette this week and it used up like 6 heirloom tomatoes and was fantastic. The pastry is the most time consuming part but you can skip and buy premade I’m sure. Highly recommend the recipe.
There’s also a sungold tomato pasta recipe out there that’s on my list but my sungolds stopped producing so I didn’t get a chance to make it.
BLTs are popular (haven’t made one though tbh)
Otherwise I’ve been making salsa with all my tomatoes (and poblano peppers).
And bruschetta (fresh bread, sliced and toasted, rub a clove of garlic on both sides. Serve alongside chopped tomato, basil, balsamic vinegar glaze salt and pepper, which I mix up a couple hrs in advance. Sometimes break a ball of burrata on top too)
We just made a pasta sauce. HOLY CRAP, we were blown away by the flavor. Now it’s our go to meal when in a pinch, we’ll get fresh ravioli with sausage and our sauce….its out of this world. And it’s super easy, just a little labor getting the tomatoes skin off.
Vegetable-Bit-4287
Hey, tomato abundance is both a headache *and* a gift. I feel you. Here’s what i would do with all those tomatoes
Roast a bunch and use as a sauce base for pasta or pizza.IIMake fresh salsa to brighten up meals : 2nd freeze portioned tomato sauce so you’ve got ready-to-go dinner helpers. Turn some into jam or chutney to mix things up. Gift that’s your favorite tomato dish?
Maybe I can suggest something you haven’t tried yet.
pookabilly
Shakshuka! The NYT recipe with feta is great and super easy.
Extension_Nobody_738
I have been dehydrating my sungolds, and I can’t keep them more than two days because everyone eats them.
I split them in half and season them with a little salt and pepper first, and they’re delicious.
mnm39
We do various tomato sauces! If you have larger ones (or cherry and don’t care about skin), Marcella Hazan’s tomato sauce with onion and butter freezes great in a pint freezer bag. We’ve also done roasted tomato sauce (roast 2-3lbs tomatoes for ~45 min, chop and sautee and onion to your preferred level of fineness, add tomatoes and herbs of your choice, simmer for 30+ min, blend) and frozen that too! It makes more than a pint so we freeze it in gallon bags (maybe quart would work? Idk)
We also have basil, so we do constant caprese salads or caprese- inspired salads.
Scrambled eggs (too lazy for an omelette) are also great- I prefer to cook down the tomatoes a bit first to get rid of some of the water and then add eggs!
ssushi-speakers
Cut them up, olive oil, salt and pepper and rat them. Best way to taste them imho. In
Orrrrr
Get your spouse to give them all to your MiL, as I discovered this morning 🤣. Thankfully I’ve a load more ripening.
camprn
Roast them first
GroundbreakingAct885
Roast in oven with basil and or other seasoning and freeze flat! Its like having a fresh can of tomatoes for a dish only better!
I made tomatoes confit with a bunch of my cherry tomatoes and it is delicious! Great on toast, in a pasta, or my current favorite- mix with Trader Joe’s canned calamari, top with parsley and a squeeze of lemon. Yum!
IndependentPrior5719
Slice , dehydrator or oven on warm until dry ( chewy not crisp) put in a jar with olive oil and enjoy on the darkest days of winter
cheezweiner
Same issue here!! To get rid of some tomatoes in my recent meals I’ve sliced/diced the tomato, let them drain for 10-15 minutes in a sieve, re-drain and then put them in a bowl with apple cider or white wine vinegar for 5-10 mins. (I prefer to keep them fresh vs cooked). “Pickled tomatoes” or “tomato vinaigrette” I guess ?
It does very well in any Mexican food, Mediterranean food, or even just on rice with some chicken or shrimp.
Supahfly87
I made ragu bolognese, passata and tomato ketchup with mine. Als gave some trusses to family.
moneycashdane
Tomato pie Tomato potato leek gratin Fresh sauce
sazuauju
Stew them and then can them, enjoy all winter.
engagedmind
Toss the cherry tomatoes with added garlic cloves, in olive oil and Italian herbs. Roast either slow at 325 degrees for a few hours or at 400 degrees for 20-30 minutes and serve over fresh hot pasta. Toss with Parmesan and you’ve got a fabulous easy dinner!
31 Comments
I just slice them, lightly salt, and eat them raw. Maybe in nice bread with some mayo.
Omelette seems like a recipe for a soggy mess
When there are too many to eat, something we have done is freeze them whole and use them for sauces and cooking in the winter. 🙂
I started putting them in the freezer whole to make some sauce in the months to come. Also roasted some with onions, garlic, fresh herbs and olive oil, then blended and frozen the sauce. Also dehydrated some cherry tomatoes and froze. It’s my first time for all so just googled how to do it. Better than letting the tomatoes go off because they are ripening faster than we can eat them.
Tomato jam is delish if you’ve never tried it.
I put up sauce every year — it reduces the volume and keeps nicely in the freezer.
Or a tomato-watermelon salad is lovely.
You can also freeze gazpacho for the dead of winter when you crave something bright and sunny.
Gazpacho?
Were you planning on eating them? How many were you planning on harvesting?
I made the bon appetit tomato galette this week and it used up like 6 heirloom tomatoes and was fantastic. The pastry is the most time consuming part but you can skip and buy premade I’m sure. Highly recommend the recipe.
There’s also a sungold tomato pasta recipe out there that’s on my list but my sungolds stopped producing so I didn’t get a chance to make it.
BLTs are popular (haven’t made one though tbh)
Otherwise I’ve been making salsa with all my tomatoes (and poblano peppers).
And bruschetta (fresh bread, sliced and toasted, rub a clove of garlic on both sides. Serve alongside chopped tomato, basil, balsamic vinegar glaze salt and pepper, which I mix up a couple hrs in advance. Sometimes break a ball of burrata on top too)
I also make home made Tikka Masala sauce. I use it right away or freeze it for later. https://www.madhuseverydayindian.com/tikka-masala-sauce-recipe/
Salsa! Marinara! Bruschetta!
We just made a pasta sauce. HOLY CRAP, we were blown away by the flavor. Now it’s our go to meal when in a pinch, we’ll get fresh ravioli with sausage and our sauce….its out of this world. And it’s super easy, just a little labor getting the tomatoes skin off.
Hey, tomato abundance is both a headache *and* a gift. I feel you. Here’s what i would do with all those tomatoes
Roast a bunch and use as a sauce base for pasta or pizza.IIMake fresh salsa to brighten up meals : 2nd freeze portioned tomato sauce so you’ve got ready-to-go dinner helpers.
Turn some into jam or chutney to mix things up. Gift that’s your favorite tomato dish?
Maybe I can suggest something you haven’t tried yet.
Shakshuka! The NYT recipe with feta is great and super easy.
I have been dehydrating my sungolds, and I can’t keep them more than two days because everyone eats them.
I split them in half and season them with a little salt and pepper first, and they’re delicious.
We do various tomato sauces! If you have larger ones (or cherry and don’t care about skin), Marcella Hazan’s tomato sauce with onion and butter freezes great in a pint freezer bag. We’ve also done roasted tomato sauce (roast 2-3lbs tomatoes for ~45 min, chop and sautee and onion to your preferred level of fineness, add tomatoes and herbs of your choice, simmer for 30+ min, blend) and frozen that too! It makes more than a pint so we freeze it in gallon bags (maybe quart would work? Idk)
We also have basil, so we do constant caprese salads or caprese- inspired salads.
Scrambled eggs (too lazy for an omelette) are also great- I prefer to cook down the tomatoes a bit first to get rid of some of the water and then add eggs!
Cut them up, olive oil, salt and pepper and rat them. Best way to taste them imho. In
Orrrrr
Get your spouse to give them all to your MiL, as I discovered this morning 🤣. Thankfully I’ve a load more ripening.
Roast them first
Roast in oven with basil and or other seasoning and freeze flat! Its like having a fresh can of tomatoes for a dish only better!
Tomatoes, serrano peppers, onion, cilantro, salt…salsa!!
Make tomato paste or powder
Slow roast them , then freeze. Remove as much water first.
Tomato soup or shaksouka
Tomato tart or quiche is a fave of mine! Also, blistered balsamic tomatoes as a warm dressing over greens.
We make an enormous batch of tortilla soup when we have too many. If there’s enough, I freeze some of the soup in vacuum bags too.
This soup is simple and delicious: https://smittenkitchen.com/2024/03/weeknight-tomato-soup/
I made tomatoes confit with a bunch of my cherry tomatoes and it is delicious! Great on toast, in a pasta, or my current favorite- mix with Trader Joe’s canned calamari, top with parsley and a squeeze of lemon. Yum!
Slice , dehydrator or oven on warm until dry ( chewy not crisp) put in a jar with olive oil and enjoy on the darkest days of winter
Same issue here!! To get rid of some tomatoes in my recent meals I’ve sliced/diced the tomato, let them drain for 10-15 minutes in a sieve, re-drain and then put them in a bowl with apple cider or white wine vinegar for 5-10 mins. (I prefer to keep them fresh vs cooked). “Pickled tomatoes” or “tomato vinaigrette” I guess ?
It does very well in any Mexican food, Mediterranean food, or even just on rice with some chicken or shrimp.
I made ragu bolognese, passata and tomato ketchup with mine. Als gave some trusses to family.
Tomato pie
Tomato potato leek gratin
Fresh sauce
Stew them and then can them, enjoy all winter.
Toss the cherry tomatoes with added garlic cloves, in olive oil and Italian herbs. Roast either slow at 325 degrees for a few hours or at 400 degrees for 20-30 minutes and serve over fresh hot pasta. Toss with Parmesan and you’ve got a fabulous easy dinner!