Favorite recipes to get rid of tomatoes?

willow_girl · #1 07/29/12, 10:01 PM

I figure a lot of us are facing this predicament right now. LOL

One of the easiest (and simplest) dishes I fix is to cut the tomatoes into chunks (somewhat removing skins), salt them, leave in a strainer for 15 minutes or so to remove excess moisture, then place in a shallow baking dish, cover with mozzarella cheese, and broil until the cheese is brown and bubbly, and the tomatoes are warm.

Serve with chunks of good bread and a bowl of olive oil and spices for dipping ... (I like to put the bowl on the back burner while broiling the tomatoes to slightly warm and 'marry' the flavors).

Serve with wine ... mmm ...

Kazahleenah · #2 07/29/12, 10:23 PM

heh.... grill them, sprinkling with wine.

Spagetti sauce, canned

ooops sorry, I tend to can almost everything.lol

shish-ka-bobs (spelling???)

Stuffed fresh maters?

Awnry Abe · #3 07/29/12, 10:46 PM

Tomatoes+zucchini+onion+garlic+roasted red peppers+white wine+EVOO+everything else that sounds good.
Onions and garlic diced, everything else in chunks. 2 hours or so burbling, then into freezer bags for winter.

Paquebot · #4 07/30/12, 01:27 AM

Saw the title and figured that someone already had an overabundance! When I get done with canning all possible sauces and the tomatoes won't quit coming, I break out the 2-quart jars and start making juices. "Bloody Mary" batch, V-8+ batch, and just plain old salt 'n pepper. Nothing complicated but each a welcome breakfast waker-upper.

Martin

soulsurvivor · #5 07/30/12, 02:32 AM

Quote:

Originally Posted by willow_girl

I figure a lot of us are facing this predicament right now. LOL

One of the easiest (and simplest) dishes I fix is to cut the tomatoes into chunks (somewhat removing skins), salt them, leave in a strainer for 15 minutes or so to remove excess moisture, then place in a shallow baking dish, cover with mozzarella cheese, and broil until the cheese is brown and bubbly, and the tomatoes are warm.

Serve with chunks of good bread and a bowl of olive oil and spices for dipping ... (I like to put the bowl on the back burner while broiling the tomatoes to slightly warm and 'marry' the flavors).

Serve with wine ... mmm ...

I love that same recipe made with swiss cheese. Thanks for reminding me as I haven't yet made it this season.

suitcase_sally · #6 07/30/12, 09:43 AM

Peruvian Sauce. I can't get enough of this. It's in some of the older Ball guides also.

Cooks.com - Recipe - Peruvian Sauce

DWH Farm · #7 07/30/12, 11:57 AM

I needed to use up some stuff from the garden this weekend so I made this "garden salad" dish. Cut tomatoes and cucumbers into chunks (also threw in some whole cherry tomatoes), diced bell pepper and onion, fresh basil (lots), olive oil and season to your taste. I added parmesan cheese. We ate it as a side and have been using the leftovers on sandwiches, salads and in tabouli.

Fresh salsa and bruschetta are hits here as well. As are fried green tomatoes, which will help you not get overloaded with the ripe ones in the first place, lol.

I am definitely going to try your recipe for the baked dish (I have a similar recipe that is used as a topping for baked chicken breasts) and some of the others mentioned here!

Fair Light · #8 07/30/12, 02:41 PM

Quote:

Originally Posted by willow_girl

I figure a lot of us are facing this predicament right now. LOL

One of the easiest (and simplest) dishes I fix is to cut the tomatoes into chunks (somewhat removing skins), salt them, leave in a strainer for 15 minutes or so to remove excess moisture, then place in a shallow baking dish, cover with mozzarella cheese, and broil until the cheese is brown and bubbly, and the tomatoes are warm.

Serve with chunks of good bread and a bowl of olive oil and spices for dipping ... (I like to put the bowl on the back burner while broiling the tomatoes to slightly warm and 'marry' the flavors).

Serve with wine ... mmm ...

I do something similar...I slice fresh tomatoes and salt and drain them ...then I layer sliced tomatoes, mozzarella cheese and fresh basil in an un-baked pie shell....mix equal amounts of shredded cheese and mayonaise and spred it over top...bake until the top is golden...I can make a meal of this with that good bread and olive oil....and it's even better the next day...now I have to make one....

CherieOH · #9 07/30/12, 02:58 PM

It takes awhile for us to get sick of eating tomatoes around here, but when that happens and I've canned all I want to can, I start giving them away. If I can't get rid of them all, I just make juice, and freeze the pulp for casseroles.

where I want to · #10 07/30/12, 03:02 PM

Take one large cardboard box- ventilated. Layer shredded paper thickly on the bottom. Fill with tomatoes to within 2" of top. Put another layer of shredded paper on top, seal and mail to me asap.
All mine have bacterial rot from the non-stop wet weather. Waaaaaa..............

CherieOH · #11 07/30/12, 03:21 PM

Quote:

Originally Posted by where I want to

Take one large cardboard box- ventilated. Layer shredded paper thickly on the bottom. Fill with tomatoes to within 2" of top. Put another layer of shredded paper on top, seal and mail to me asap.
All mine have bacterial rot from the non-stop wet weather. Waaaaaa..............

I do that with green tomatoes at the end of the season, but not ripe ones.

Sonshine · #12 07/30/12, 03:43 PM

We usually have no problems using our tomatoes, since I use tomatoes in a lot of things I cook, plus we like to just slice them, add a bit of salt and eat them. Then there's green fried tomatoes. My son could live off of them. I make salsa, tomatoe sauce, stewed tomatoes, tomatoe juice, add it to my vegetable soup, make ketchup. Seems each year I'm always wishing I had more tomatoes.

DW · #13 07/30/12, 04:19 PM

uses lots of tomatoes...I usually cook mine down on lowest setting on crock pot overnight.

stamphappy · #14 07/30/12, 06:59 PM

tomatoe and liverwurst sandwich

julieq · #15 07/30/12, 10:57 PM

Unwelcome tomatoes here get canned up real quick in tomato sauce, right along with the extra zucchini!

Suburbanhmstedr · #16 07/31/12, 12:11 AM

Dehydrate them and use in baking bread and pizza crusts all winter.

Right now we are gorging on tomato-basil-mozzarella sandwiches. Can't afford fresh mozzarella right now, so we are making grilled sandwiches with shredded pizza cheese on the inside, sautéed onion and garlic, layer on the tomatoes and basil, butter the bread and sprinkle with Parmesan cheese and toast in a skillet until brown. Amazing!

Yvonne's hubby · #17 07/31/12, 12:50 AM

Frost in our zone is still a good way off... to get rid of excess maters this time of year I recommend a bushhog or a good solid ridin lawn mower.

soulsurvivor · #18 07/31/12, 02:35 AM

I just finished eating a big sliced tomato on a bun with a lot of Miracle Whip spread on it. There's no problem here with too many tomatoes, but if there was I'd make a good creamed tomato soup to eat with a grilled cheese sandwich.

**clovis** · #19 08/03/12, 12:48 AM

Quote:

Originally Posted by willow_girl

One of the easiest (and simplest) dishes I fix is to cut the tomatoes into chunks (somewhat removing skins), salt them, leave in a strainer for 15 minutes or so to remove excess moisture, then place in a shallow baking dish, cover with mozzarella cheese, and broil until the cheese is brown and bubbly, and the tomatoes are warm.

Serve with chunks of good bread and a bowl of olive oil and spices for dipping ... (I like to put the bowl on the back burner while broiling the tomatoes to slightly warm and 'marry' the flavors).

Serve with wine ... mmm ...

Hey WG, I think we are going to make this recipe over the weekend. Thanks so much!!!!!

Backfourty,MI. · #20 08/03/12, 02:39 AM

We Love tomatoes & it takes us a long time to get tired of them once they start coming in but I do can a lot of them for later use, make salsa, Love home made Bruschetta, tomato sandwiches.

I like to cut the grape tomatoes in half with cucumber slices & serve with Italian dressing like a salad in itself too.