Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Tomatoes!

8f7825b4 aff1 451a 9126 c0098abc2af9  roastedts

Finally the tomatoes are turning and I have made roasted tomatoes, which I turn into sauce or use them on a salad. What other ideas for a variety of small tomatoes? This is how they looked after roasting and they are SO tasty!

BerryBaby is trusted source on General Cooking

asked 4 months ago
28 answers 534 views
0022585b ac31 476f 99fb ddea69bdece6  fb avatar
added 4 months ago

I make salsa ranchero with roasted tomatoes: wonderful as huevos rancheros or as an enchilada sauce. To one large roasted tomato I add one broiled jalapeno or serrano pepper with skin removed: blend together. Saute one slice of diced onion and one clove diced garlic in a small amount of oil: add tomato mixture and cook for another 5 mins. Salt to taste. Sauce freezes very well; doesn't lose flavor. Adapt the number of your smaller tomatoes accordingly.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

my italian neighbor used to grow so many that she couldn't keep up with making sauce etc. to freeze. she had a second freezer in the garage for all of the yummy things she would make. anyway, she used to just freeze them whole if she was going to cook with them later as you can't tell once they break down in cooking. she used to strain out the seeds and skin later. she was a fabulous cook.

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

Thanks, Phil, I am going to try this! I have a ton of green tomatoes still on the garden vines (the pots went Ka-pooie!) We've had a number of 100+ days and hoping that will give them a boost to ripen. We still have a good month and a half of beautiful, warm days so just maybe they will start to turn. Fingers crossed!

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

This is great but let me understand, you place them in a freezer bag and do nothing to them? Like freezing blueberries?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

I freeze them whole all the time,especially when they are a little overripe to slice and eat. I keep them in a ziploc till I have a bunch. You can drop them in hot water and the skin peels right off when you are ready to use them, great way to save tomatoes that are overripe.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

This is my all time favorite ratatouille recipe. I make it and freeze lots for a fun taste of summer in February.

http://www.splendidtable...

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

I love ratatouille, my dad would make it with fresh vegetables from the garden. So recall the wonder aroma throughout the house. Looking forward to making it, it's on my fall lineup. Thank you for the link, I'll have to give this recipe a try.

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added 4 months ago

We've been making this delicious spread:
https://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

How about a fattoush? A little twist on a tomato salad https://food52.com/blog.... also on that same twist, a panzanella salad. Another idea is on a pizza, I like to slice them thin on top of a layer of fresh ricotta on the pizza. some fresh garlic and oregano.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
MMH
added 4 months ago

I cut tomatoes in half and roast in a rimmed sheet pan with sliced onions & garlic with olive oil & salt & pepper. It doesn't matter what they look like. I watch them carefully because their water content will determine how fast they cook. When they are done, I pour them in to a stock pot and cook off any liquid slowly. Then, I purée with an immersion blender. Then skins just purée in to the sauce. I leave it thick and freeze it in 2 cup freezer bags. Later on it can become soup or tomato sauce depending on my needs. If I'm really in a hurry, I core them & put them in freezer bags. When they thaw the skins just fall off.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

I forgot to mention, those look really good BerryBaby.

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

Thanks, Phil! I thought the colors and texture were so beautiful that I had to capture it on camera.

09ff52d9 2ffb 49d6 84b7 3a81c1edb2d7  image
added 4 months ago

If you have access to a dehydrator, halve and dry. If you dry bunches, toss a gallon of very dry toms into a food processor and powder. 1 to 1 with water = paste, 1 to 2 parts water = sauce. I keep a jar of the powder in my freezer.

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

Thanks, but no dehydrator. Never heard of tomato powder, sounds very interesting.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added 4 months ago

Chop roughly and cook down a little further with garlic and a glug of olive oil and use as bruschetta topping; serve as accompaniment to this fantastic green bean dish: https://smittenkitchen... add to pasta salads; use them to add depth to anything braised; I used them in my arroz con pollo last week; make them into a relish and serve with salmon or anything asking for a pop of sweet acidity; as other have mentioned they are a great addition to ratatouille; so many applications!

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added 4 months ago

Oops, green bean recipe link appears not to have worked. Trying again: https://smittenkitchen...

F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 4 months ago

I'm surprised no one has mentioned gazpacho yet. We keep a pitcher of it in the refrigerator during tomato season.

23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added 4 months ago

A recipe search on this site lists 5 Salmorejo recipes: I seem to recall one of them being featured last week. Haven't tried any of them, but worth a look.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added 4 months ago

Beside gazpacho there is a Spanish cold tomato soup called Salmorejo cordobés (originated from Cordoba) made with tomatoes, garlic, olive oil and bread. Just blend all together.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

Thank you SO much. This looks very different than the usual chunky style that I'm used to. Can't wait to try it.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

Do you have a good recipe you can post? I've been making Cooks Illustrated for years, or I just wing it, but in the mood to try something different

F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 4 months ago

Susan, I use Penelope Casa's recipe for Classic Andalusian Gazpacho. Here is a link http://www.epicurious.com... to a copy of the recipe. I do not use the pinch of sugar or the cumin, and my daughter plays around with the amounts of garlic and vinegar. Its our favorite though.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added 4 months ago

When tomatoes are plentiful, I make this soup - served as I posted it (an homage to a BLT,) or just on its own, with a grilled cheese sandwich. https://food52.com/recipes...

68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
Trena Heinrich

Trena is a trusted source on general cooking.

added 4 months ago

I just read this article and remembered this question on the Food52 hotline and wanted to post it for you. It's called tomato butter - sounds delicious!
http://www.thekitchn.com...

Fe388697 9a25 43bd 8be3 1d54b097849d  12122693 892669724151368 7180959896387914038 n
Em
added 4 months ago

New favorite thing to do with a glut of cherry tomatoes is make confit: drizzle with olive oil, sprinkle with rosemary, and roast. Tomato basil is a classic combination, but you should definitely give tomato and rosemary a try. You'll love it!
I keep the confit in a jar in the fridge and add for a serious savory punch for plain rice or pasta. You could also use it as a marinade for meat.

50e6ebd3 b4c9 4d51 bd5e 1163afa4ba06  2013wreath
BerryBaby

BerryBaby is trusted source on General Cooking

added 4 months ago

Note: The tomatoes in the photo are from the potted tomatoes, which are now finished for the year. Waiting patiently for garden varieties to ripen. They are larger tomatoes.

4e44c326 7cc2 42c2 8c1f e55e60b8bb30  image
added 4 months ago

Cherry tomatoes roasted until a sun dried tomato look then frozen. Then use in recipes calling for sun dried tomatoes . Love the concentrated flavor.

A0131936 b39a 442c a789 843f302d7473  image