ANy suggestions on what I could do in terms of long term use?.. other than oven dried tomatoes?
You lucky woman. I would make Marcella Hazan's tomato sauce and freeze it. I have been so happy to pull my stash out of the freezer and use it. If you have the time and the inclination, Jennifer Perillo's tomato jam is so delicious. I made a huge batch for last year's Food52 Book Party and gave away a ton of it for the holidays. It's a great relish or jam and goes with toast, sandwiches, barbecue, curries, and savory crackers. Have fun!
HalfPint is a trusted home cook.
Gilt Taste has instructions on making tomato concentrate (paste), http://www.gilttaste.com...
Wow thanks for this link. Unfortunately, these aren't the juicy variety, but I'm thinking of going thru with the part 2 of this article.. Oven dry some of them..
I, too, have made and frozen Marcella Hazan's tomato sauce and frozen it.
And tomato soup....
If you have a dehydrator, you could dry tomatoes. Good crumbled over salad in winter....
Generally I work with 60 - 80 pounds of roma's every year.
I make pasta sauce and can it - my favorite recipe is http://www.animalvegetablemiracle...
I make tomato paste http://food52.com/recipes... and freeze it
I dehydrate tomatoes and reconstitute them all winter in soups, for salads ...
Oven tomato sauce. It's what I do when I can't face canning any more. Fill a roasting pan one layer (overlapping) or so. Salt and pepper. Add a glug of olive oil. Whole garlic cloves are nice, as is an onion.
Put it in the oven on low heat, around 250, higher if you are in a hurry. But you shouldn't be. This can take 6 hours or more to melt down to a point where there is very little liquid in the pan. Put it through a food mill. Freeze it. I regularly made this when I was teaching full time and had to go back to school just as the tomato explosion hit (this being Maine). If you are overwhelmed with tomatoes and work, this recipe, such as it is, will save your life. In the winter, you can add basil or anything else to this to jazz it up, but right now, it should be, as Thoreau (who did not raise tomatoes) said, "Simplicity, simplicity, simplicity."
Wow, this sounds great! shd I slice the tomatoes? or just quarter them?
It may be that I just ordered 100lbs of tomatoes and therefore have canning on my brain....but, what about canned whole plum tomatoes. That way, you don't have to decide now if you want to turn it into sauce, or chopped into a soup, stew or braise.
Cut the tomatoes into quarters or halves, depending on size. I use mostly paste tomatoes, but stray regular tomatoes and cherry tomatoes get tossed in there too.
These are fabulous specimens.. perfectly ripe w/o blemishes.. I'll probably skin them and cook them down into the oven sauce.. Thanks much mainecooks61!
Don't skin them! Too much work! Do you have a food mill? That will take out skins and seeds at the end.
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
We've Got The Blues
A Lake Superior Cabin Tour
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.