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I acquired a Costco-size tray of "fresh" tomatoes. I'm not a snob about many things, but I don't like grocery store tomatoes. What can I do with them?

asked by Anna K. 9 months ago

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10 answers 1030 views
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cv
added 9 months ago

Sauce.

Won't be as good as sauce from true vine ripened tomatoes, but it's a low effort project. If you don't want to deal with them immediately, freeze for later.

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MMH
added 9 months ago

Would also roast them but then make salsa or sauce.

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4e44c326 7cc2 42c2 8c1f e55e60b8bb30  image
added 9 months ago

I agree with Marie, roast them!

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23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added 9 months ago

If they have any flavor at all roasting will help a little, but anything you make from them is likely to be disappointing. You don't need to be a snob to despise supermarket tomatoes, particularly in winter- really, they're pretty useless. Thinly sliced they can add a hit of moisture to a sandwich, and they can be chopped to add (mostly) texture to mixed rice dishes and the like, or to bulk up stews- uses where there's plenty of flavor without them- but mostly they're best avoided.

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0f6eeabd eaa6 4bb9 85c0 7c2339768d76  stringio
added 9 months ago

This is what I do, as well. You don't have to have a costco sized tray. When I have a few plums and/or cherry tomatoes, getting a little beyond what I'd use as fresh ,I toss them in the oven and roast them. It is a low effort project as cv says. Its nice to reach in the freezer for a small amount to add to your lunch soup or whatever.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 months ago

Did you taste them? Costco carries Campari tomatoes which are surprisingly tasty, all year around. If it's those, then you can use them up any way you like.
I either roast tomatoes, or I freeze them whole and use them in pasta sauce. I drop a couple of frozen ones in with the boiling pasta for a couple of minutes and then the skin will peel right off when I fish them out. I use them in whatever quick sauce I am making as they thaw the rest of the way while cooking down.

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added 9 months ago

Thanks for the feedback, y'all! Sorry to be slow to follow up. I roasted them and then included in a quinoa salad with roasted broccoli, capers, and garbanzo beans. It was seriously good! I have some more in the fridge to use another way. Thanks for the handy trick!

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Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added 9 months ago

Next time, make this dish. It's extremely easy and tasty. https://food52.com/recipes...

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Amy
added 9 months ago

Cut the stem end off and score the bottom. Freeze them (skin and all) in a single layer on a baking sheet til they are hard, like marbles (think IQF). I store mine in a Ziploc in the freezer and save them til winter when I can use them in soup. All you do is pull them out of the freezer, and while frozen, run them under warm/hot water for about 5 seconds. The skins slide right off and you can cut, chop or use whole as desired. Not as great as "out of the garden", but a wonderful addition to soups in the winter when your garden isn't producing.

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