What to do with so many tomatoes?

[mrstim]

So I just counted and our 3 tomato plants now have 41 big ones on them (these plants are no kidding just shy of 7 feet tall!). I need some ideas of what I'm going to do with these things! They look like most will be ripe around the same time. I know I can give them away, but Id love to make something that I can put away with these things. So..can you freeze them, can them, recipe them, etc? HELP!

amy

[chefker]

They don't really freeze well, sadly. :( Really the best way to preserve them is through canning.

Lucky you with so many tomatoes! I don't have nearly as many. And, mine are still small and green. :)

[camberne]

Spaghetti Sauce freezes quite well and will get you through a long winter. Also, my BIL makes a Salsa that my husband adores. He's requested some for Christmas. I don't know if he'd give up the recipe though.

[Pineknot]

Amy,

I grow many tomato plants every year and I can mine.

You can either grind them down (I bought a tomato puree-r ) or just peel them and can them whole.
I grind mine down in the tomato pureer. It deseeds and deskins them. I then put the pulp in a big pot and boil it down till it reaches the consistency of tomato sauce. I then put it in pint jars and place those jars in a big water bath and boil it for about 25 minutes. It cans the sauce and they keep wonderfully in the cupboard for months.
I don't know if you want to do this or not, but if you want more guided directions, pm me and I'll give you websites for the pureer and more concise directions. :p

[tlew12778]

Actually, what type of tomatos are they? BC not all tomatos are used for sauce.

You can also dry them to be used like sun-dried tomatos.

[Hello Kitty]

Growing up, we would blanche them to peel them, and then freeze them on a tray. Pop them in freezer bags and store. Of course, it's helpful if you have a deep freeze.

There was a thread (cough cough) somewhere else ;) That had lots of good ideas on preserving tomatoes.

[ktdelsur]

Mmm...we're waiting on our tomatoes to be ripe. We've got some "regular" ones and some roma tomatoes too - I suggest canning them for future use or giving them away to neighbors, etc.

[greenbunny]

I freeze mine, they get fine.

Boil them, peel the skins, grind them in the tomato masher, and freeze the puree. When you defrost a bag, pour off the water before use.

[shopaholic]

mmm..cut some up and sprinkle on celery salt...yummy!

[Katy]

Thanks for posting this question. I picked up a Japanese tomato plant (and have it at my FIL's since we're in an apartment). Last he counted, there were 26 tomatoes. Sadly, they will all be ready about the same time. We do quite a bit of tomatoes in salads in the summer, and I'll try some salsa and maybe some sauce. I also have a yummy sounding recipe for summer tomato soup we'll probably try. But other than that, I'm at a loss. I guess the good thing, since it's at my FIL's my SIL will also take some.

[Twylla]

We had this "problem" once when I was growing up. My dad came up with the perfect solution: tomato soup. I don't have a recipe, but I can still remember how yummy it was!

[Noniitis]

I have 13 hierloom tomato plants and I have counted 60+ tomatoes Yay! and of course they will be readyat the same time.

I like making oven dried tomatoes and they at great as garnish or cut up in salads on home made pizza ect.

Herbed Oven-Dried Tomatoes
Ingredients
2 pounds (1 kg) ripe Roma (plum) tomatoes, halved
4 tablespoons sea salt
Freshly ground pepper
1 tablespoon dried marjoram
1 tablespoon dried basil
Bay leaves
Black peppercorns
2 cloves garlic, cut into slivers
Extra virgin olive oil


Instructions
Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppersorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months.

Yield: one 4-cup jar

[alienhost]

I've had good success with freezing sauce or roasted tomatoes. I have a Food Saver Vacuum Sealer which keeps the sauce good for at least a year to 18 months. I freeze a brick of sauce in tupperware and pop it out and seal it in the bag.

Anyway oven roasted tomatoes are wonderful. I use cherry tomatoes mainly, but it also works with sliced larger tomatoes.

Cut tomatoes into bite sized pieces, place in bowl and toss with some olive oil, salt and pepper.

Spread out on a cookie sheet in one layer.

Roast in the oven on low heat (250) for several hours, they will look slightly dry and have shrunk in size.

I then freeze them in batches and use them all winter. The tomato flavor is so concentrated and yummy. I put it in pasta (it is wonderful with goat cheese and pasta - just boil pasta and toss with the tomatoes and goat cheese and add a little pasta water and fresh basil).

This year my tomato plants look terrible! I hope I get an OK crop. I have very few tomatoes on the plants right now. :mad:

[fuzzy]

We have over 60 tomato plants -- I expect to be very busy shortly (none of our fruits are mature yet).

I can most of them -- if you are interested in canning, its really easy and I love having the taste of fresh veggies in the middle of winter.

But, I also make tomato and fresh mozarella salad (chunks of tomato and fresh mox tossed with garlic and balsamic vinagrette); stuff tomatoes; "sun" dried tomatoes (made in the oven); roasted tomato soup...

There's a thread in the cooking section with some recipes too!