Need recipe to use up tomatoes

babygirlpriest

Got about 10 medium size tomatoes from a friend's garden yesterday. They are right on the verge of being too ripe. Need to be used up asap.

So, give me your tomato-heavy recipes. And just so ya know:

1. Anything requiring advanced baking skills - I'm out (this girl does not make her own pie shells, etc.)
2. As I said, very ripe so a baking, cooking dish is best. They will work in a tom/smoked moz. salad tonight but won't last more than a few days in the fridge.
3. I also have chicken sausage, chicken breast, greek yogurt, celery, onions, an assload of prov. cheese and tons of frozen bread and veggies so anything using that up get's bonus points.
4. I DON"T CAN (and yes, freezing is the same as canning)

Thanks all!

leneae10

quick thoughts are chicken parm with homemade pasta sauce, or a pasta fagioli soup with the chicken sausage.  I don't have specific recipes, but check out allrecipes.com and use the Ingredient Search.  Good stuff.

TrickyLittleMinx

Id love to see the answers to this because i need to use up alot too... my parents gave us a bunch and they are very ripe as well...

I usually make a tomatoe salad with them and just use salt, pepper, oil and balsamic vinegar with them..

If i bake chicken in the oven i cut them up and place them on top with some onions. If i wasn't lazy i could try to make a lasagna with them, but im lazy.

KK1109

10 tomatoes will make a quart's worth of marinara sauce.  I usually can it, but you can eat it for dinner tonight and leftovers later.  

Here is my recipe:

Core the stem area and then put an X in the bottom then boil tomatoes for about 2 minutes.  Put in cold water then Remove the skin.   

Chop up the tomatoes.  

In a larger sized pot (i use a dutch oven) heat olive oil and cook ONE chopped onion (salt and pepper).  When onion is almost cooked, add 3 minced garlic cloves.  Saute about a minute or two.  Add the tomatoes (salt).  Bring to a boil.  Reduce to medium.  I add my chopped herbs here...basil, oregano, and parsley if you have it (I don't grow it, so I don't add it).  Let simmer for about 30 minutes.  Taste it to see if it needs more salt.  If you like it thicker, add 2 T tomato paste.  

babygirlpriest

KK1109:

10 tomatoes will make a quart's worth of marinara sauce.  I usually can it, but you can eat it for dinner tonight and leftovers later.  

Here is my recipe:

Core the stem area and then put an X in the bottom then boil tomatoes for about 2 minutes.  Put in cold water then Remove the skin.   

Chop up the tomatoes.  

In a larger sized pot (i use a dutch oven) heat olive oil and cook ONE chopped onion (salt and pepper).  When onion is almost cooked, add 3 minced garlic cloves.  Saute about a minute or two.  Add the tomatoes (salt).  Bring to a boil.  Reduce to medium.  I add my chopped herbs here...basil, oregano, and parsley if you have it (I don't grow it, so I don't add it).  Let simmer for about 30 minutes.  Taste it to see if it needs more salt.  If you like it thicker, add 2 T tomato paste.  

Awesome!! I have all this at home right now. Thanks.

mlmtgg

If you can get 2 days out of them for salad (tom/moz one day and a greek salad with the chicken on top another - that would be good. I have a marinade/dressing recipe for both the tom/moz (a balsamic) and a greek dressing recipe if you need either.

for the rest that are going quickly:

*salsa (for mine I just coarse chop toms, a little red onion, cilantro, a garlic clove, dash of cumin, red pepper, jalapeno, dash of salt, and squeeze of  lemon or lime. - you can also add chopped peach to this (skinned) -sooo good. OR you can throw all above into food processor so you don't have to chop at all, just know it will be a bit runny.

*with your chicken sausage: make Pasta Vodka -- my sausage version - it's a chunky sauce version:

-saute sausage, drain, set aside. In deep saute pan - saute 1/2 onion in thin slices in butter and olive oil (yes, both), add one chopped garlic clove, saute. Add coarse chopped tomatoes (works well with canned too) - you can even keep skins on, will cook way down) - with juices. let simmer (not boil) about 15 minutes, add sausage, then simmer until greatly reduced. add vodka shot or two, a few tblspoons of butter,  chopped basil or rosemary, ground pepper. simmer until vodka is evaporated. add light cream until pink color you want.

I could go on and on.  .. 

AND FREEZING IS NOT CANNING!! The above vodka sauce freezes really well!!!

Zed58

Take some of that frozen bread and melt some prov on top.  Then dice up some tomatoes with some onions and some herbs toss with a little evoo and a couple drops of balsamic vin.  Top the bread with the tomatoe mixture and you have yourself a little bruschetta snack/appie...yummmm

jamilynn9

I just made BLT stuffed tomatoes and they were delicious.  I'm not a huge tomato fan and I loved it. DH ate all 3 of his in a row. 

You hollow out 4 tomatoes, season the inside w/salt & pepper & put them upside-down to drain more.  As they do, you fry up 2 pieces of bacon w/a clove of garlic (minced would work too) and cut it up into small pieces.  Then you combine 1/2 cup of stale bread pieces -- I just put 2 slices in the fridge for 15 minutes to make it hard -- 2 tablespoons of mayo, 1/2 cup of chopped lettuce, the bacon, and salt & pepper.  Stuff the tomatoes - 2 of mine wouldn't stand and they were fine baking on their side.  Then you bake at 425 for 20-25 minutes.  The recipe said to drizzle bacon grease on outside of tomato but I didn't bc it's gross, lol.  I made a bacon-free one for me and it still was delicious.

mommy411

Bruchetta YUM

elisbu

EASY!!!

Olive oil, garlic, some italian spices, your tomatoes(peeled)

Put them in a pot and simmer for about 45 minutes to an hour. Then mash with a potatoe masher and put over a pasta of your choice!

It's so good, DH and I do this with canned tomatoes about once a week!