What should I do with a sack-load of fresh garden tomatoes?

My landlords left on a trip and are letting me pick all the ripe tomatoes from their garden. I already have a Wal-Mart bag full. Anyone have any good ideas for a homemade pizza sauce, or salsa, or tips on freezing them? Thanks!

What should I do with a sack-load of fresh garden tomatoes?
The best thing to do is perserve them.

Put tomatoes in boiling water for about

1/2 minute to loosen skins. Than dip them

into cold water and drain. Than remove

skins and core and trim, cut into quarters

or leave them whole. Your ready to

either can or freeze them.
Reply:Just slice them up put a little salt on them and enjoy! Or, if you want you could make this.....



Summertime Tomato Salad

2 red beefsteak tomatoes sliced



2 yellow beefsteak tomatoes sliced



2 plum tomatoes sliced



1 pint red teardrop tomatoes cut in half



1 pint yellow teardrop tomatoes cut in half



1/2 C. red onions peeled, julienne cut



3 large leaves basil fresh, cut in thin strips



1/4 lbs. Gorgonzola Cheese crumbled



1 head baby frisee cored and cleaned



1/2 C. Citronette Dressing see recipe below



1/4 C. basil oil see recipe below



salt and pepper to taste





Citron Dressing



1 lemon juiced



1/2 C. extra virgin olive oil



1 t. garlic minced



salt and pepper to taste



Whisk together all the ingredients and set aside.



Basil Oil



2 large leaves basil fresh



1/4 C. extra virgin olive oil



Place ingredients into blender and puree for 15 seconds. Let stand for 30 minutes to extract the basil flavor. Strain through a fine sieve.



Preparation of the Salad



Arrange the salad on a large plate for family style service. Start with the larger beefsteak tomatoes around the edge of the platter. Place the frisee in the center. Arrange the remaining tomatoes around the platter. Arrange the red onions, gorgonzola and fresh basil on top of the salad. Drizzle the citron dressing and the basil oil over the salad. Season with salt and pepper to taste.



yummmm
Reply:allrecipes.com

type in tomato sauce or salsa or pizza sauce or you could do a ingredient search
Reply:Homemade Salsa for dipping Tortilla chips:

2 tomatoes, diced

4 sprigs cilantro, chopped

1-2 jalapeno peppers, diced

1/4 red onion, diced

1 mango, diced



Mix all ingredients together, squeeze 1 whole lime into mixture, chill for about 4 hours (let the flavors marinate together). Serve with tortilla chips.



Also, try this:



Slice a tomato, not too thin. Take a ball of mozzarella and put over the tomato slices. Chop up some fresh basil leaves (3-4 should do). Drizzle olive oil on top and eat with fresh Italian bread, from the deli!



For both recipes, I don't use salt, but you can, to taste. :)
Reply:Oh are you lucky!





Here's a great pizza sauce recipe that's common in Chicago.



Dip your tomatoes into a pot of boiling water just til the skins pop, then immediately dip into a sink full of ice water. It's the easiest way to peel tomatoes without bleaching your hands.



Pizza sauce is a great way to use the little ones BTW.



So after you blanch your tomatoes, the skins pop right off in your fingers. Cut out the core and squeeze to get the seeds and the gooey stuff around the seeds to pop out. The idea is to have the tomato meat without all the juice.



Slice the tomatoes into wedges and sprinkle with salt. Put them in a strainer and let all the water run out.



Then chop them up and put in a bowl with 2 tbsp olive oil, 2 tsp oregano, 2 tsp basil (or 4 basil leaves finely minced), 1 tsp onion powder, 2 T minced garlic, 1/2 tsp sugar and 1 tsp pepper. Mash gently with forks Add 1 small can tomato paste and 1 medium can of tomato sauce, mixing well.



Ladle over your pizza crust and top with your favorite toppings. It's awesome!
Reply:"Sun dry" them in an oven. You can keep them under oil:

http://www.jannekes.eu/canning/driedtoma...



Under vegetables you'll find lots of recipes with tomatoes
Reply:~BLT's

~eat fresh w/ kosher salt

~eat in salad of tom, cukes, EVOO, and a splash fo vinegar, S%26amp;P

~put a tomato on every sandwich, and just serve sliced as a side dish

~Tomato Sandwich (white bread, mayo, tomaot, salt)



You can freeze them whole, as-is. Then use one or two to add to bottled tomato sauce later for a fresh flavor. Just thaw a couple minutes, peel off skin (easy then), and chop.



Make tomato sauce or tomato soup and freeze in portions you will use. Recipes below.

_________________________________



Roasted Tomato Basil Soup



3 lbs. ripe plum tomatoes, cut in half

? cup plus 2 Tbsp.s good olive oil

1 Tbsp. kosher salt

1 ? tsp. freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 cloves, garlic minced

2 Tbsp.s unsalted butter

? tsp. crushed red pepper flakes

1 (28 oz.) can plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 tsp. fresh thyme leaves

1 quart chicken stock or water



Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.



In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



--Ina Garten

____________________________________



Mark Strausman’s Tomato Sauce



If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)



4 (28 oz) cans whole Italian plum tomatoes or FRESH TOMATOES

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 tsp. crushed red-pepper flakes

1 cup Chianti or dry red wine

1 Tbsp. dried oregano

8 leaves fresh basil

Salt and freshly ground black pepper to taste



Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month. --Makes about 9 cups

____________________________



Tomato Basil Pie



4-6 tomatoes, cut in chunks and set in a colander to drain

6-8 big leaves of fresh basil chiffonades

2 cloves garlic, chopped fine and mixed with tomatoes

a 9-inch pie crust, baked for 10 minutes in a 400o oven.

2 cups shredded mozzarella cheese

1/2 cup shredded parmesan

3/4 cups mayo



When crust comes out of the oven, sprinkle 1/2 cup mozzarella on it and let melt.



Put tomatoes with basil and garlic in pie crust. Sprinkle with salt and pepper.



Mix together rest of cheeses and mayo and spread all over tomatoes working it out to the edges.



Bake for about 40 to 50 minutes at 375o.
Reply:There are some recipes for tomato sauce here, but you have to stew your fresh tomatoes first. Then remove their skins. You can them use them like you would use a canned tomato.
Reply:throw them at fozzy, from muppet babbies, after he tells his jokes
Reply:Guaranteed to please!!!

Try this easy open-face sandwich





Toast a piece of bread, spread a thin layer of mayonnaise on it



add a big thick slice of home grown tomato on it, sprinkled with salt and pepper



add slices of cooked bacon on top of the tomato



cover with slices of velveeta cheese so it covers the whole sandwich



broil in the oven until cheese melts (not too long you will need to watch it carefully so it doesn't catch on fire)



then enjoy one of the best tasting sandwiches you'll ever eat!!!
Reply:Make frozen salsa. Pretty easy. Use Mrs. Wage's salsa mix. Comes in an envelope and you can get it at Walmart.

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