So my garden is currently producing more tomatoes than I can handle. Any ideas what I can do with them?!
Answers:
You can pick them while green, wrap in newspaper, store in dark basement or garage where they will ripen slowly!.
Or, pick them green and make fried green tomatoes!.
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Or, pick them green and make fried green tomatoes!.
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I have the most incredible tomato soup recipe!! It's a favorite at my house!. The best thing about it is that it's best made with the tomatoes that are mushy and will go bad soon!. Firm, ripe tomatoes just don't taste good in this soup!. It has some odd ingredients, but I promise you, it is so good and so incredibly healthy!!! Not to mention, easy!.
Fresh Tomato Soup-
This version is chunky, but you can puree it if you like!. Garnishing ideas: fat free sour cream, fat free plain yogurt, lemon or lime wedges, chopped jalapeno peppers, or croutons!. For extra spice, add a dash of hot pepper sauce!.
1/4 cup all-purpose flour
2 cups vegetable stock, water, or chicken broth
5 large ripe tomatoes, coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery with leafy top, coarsely chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon packed brown sugar
juice of 1/2 lemon
salt (optional)
8 large fresh basil leaves, thinly sliced
1!. Place the flour in a large no-stick pot!. Gradually whisk in the stock or water until smooth!. Add the tomatoes, onions, celery, garlic, oregano, and brown sugar!.
2!. Cook over medium-high heat, stirring constantly, until the soup almost comes to a boil!. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes, or until the vegetables are soft!. Stir in the lemon juice and season to taste with the salt (if using)!. Sprinkly with the basil just before serving!.
(from the cookbook "Fabulous Fat Free Cooking" by Lynn Fischer
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Fresh Tomato Soup-
This version is chunky, but you can puree it if you like!. Garnishing ideas: fat free sour cream, fat free plain yogurt, lemon or lime wedges, chopped jalapeno peppers, or croutons!. For extra spice, add a dash of hot pepper sauce!.
1/4 cup all-purpose flour
2 cups vegetable stock, water, or chicken broth
5 large ripe tomatoes, coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery with leafy top, coarsely chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon packed brown sugar
juice of 1/2 lemon
salt (optional)
8 large fresh basil leaves, thinly sliced
1!. Place the flour in a large no-stick pot!. Gradually whisk in the stock or water until smooth!. Add the tomatoes, onions, celery, garlic, oregano, and brown sugar!.
2!. Cook over medium-high heat, stirring constantly, until the soup almost comes to a boil!. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes, or until the vegetables are soft!. Stir in the lemon juice and season to taste with the salt (if using)!. Sprinkly with the basil just before serving!.
(from the cookbook "Fabulous Fat Free Cooking" by Lynn Fischer
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How about some tomato ketchup!?
Ridiculous, you say!? I thought so too, until I made my first batch!. Much better than the stuff you can get in a store!. Healthier too, by far!.
Here goes:
(Makes about 1 1/2 lbs (600 grams) ketchup)
INGREDIENTS:
4 lbs ripe tomatoes
1 lbs red onion, peeled and diced
2 -3 celery sticks, diced
? chili pepper, sliced (more or less according to taste)
1 inch ginger root, peeled and diced
1 tablespoon coriander seeds
1 teaspoon ground cloves
Seeds from two cardamom pods
(You can usually get this in the ethnic foods aisle at your grocery store, and it adds a nice, special taste, but if you have difficulty finding it, just leave it out)
A pinch of freshly ground nutmeg
A pinch of ground cinnamon
1 teaspoon salt
1 ? cups cider vinegar
1 cup sugar (more or less according to taste)
PREPARATION:
Blanch the tomatoes in boiling water for a few seconds, and remove skin
Blend all the ingredients in a food processor
Transfer to suitably sized cooking pot and bring to a boil over medium heat, and then simmer on low heat, with no cover, for 45 - 60 minutes
Strain the ketchup into a separate bowl to get rid of all the lumpy bits
Return to cooking pot, re-heat and simmer over low heat, stirring
occasionally until the ketchup reaches the required consistency!. This should take about 2 hours, but can vary according to the size of the cooking pot and heat level!.
Transfer the ketchup to sterilized storage jars while it is still hot!.
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months!. Once opened, store in a refrigerator
Don't forget to let me know how you made out
DanWww@FoodAQ@Com
Ridiculous, you say!? I thought so too, until I made my first batch!. Much better than the stuff you can get in a store!. Healthier too, by far!.
Here goes:
(Makes about 1 1/2 lbs (600 grams) ketchup)
INGREDIENTS:
4 lbs ripe tomatoes
1 lbs red onion, peeled and diced
2 -3 celery sticks, diced
? chili pepper, sliced (more or less according to taste)
1 inch ginger root, peeled and diced
1 tablespoon coriander seeds
1 teaspoon ground cloves
Seeds from two cardamom pods
(You can usually get this in the ethnic foods aisle at your grocery store, and it adds a nice, special taste, but if you have difficulty finding it, just leave it out)
A pinch of freshly ground nutmeg
A pinch of ground cinnamon
1 teaspoon salt
1 ? cups cider vinegar
1 cup sugar (more or less according to taste)
PREPARATION:
Blanch the tomatoes in boiling water for a few seconds, and remove skin
Blend all the ingredients in a food processor
Transfer to suitably sized cooking pot and bring to a boil over medium heat, and then simmer on low heat, with no cover, for 45 - 60 minutes
Strain the ketchup into a separate bowl to get rid of all the lumpy bits
Return to cooking pot, re-heat and simmer over low heat, stirring
occasionally until the ketchup reaches the required consistency!. This should take about 2 hours, but can vary according to the size of the cooking pot and heat level!.
Transfer the ketchup to sterilized storage jars while it is still hot!.
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months!. Once opened, store in a refrigerator
Don't forget to let me know how you made out
DanWww@FoodAQ@Com
Well, you can do as I am doing, Canning them, make green tomato relish and can it, or make salsa and can it!. Or give tomatoes to your neighbors, and friends at work!. Oh!.!.and if you have little tommy toes tomatoes (salad tomatoes some call them) you can put them in a freezer bag and freeze them whole too!.!.they are great to thaw out and add to sauces, or soups!
We planted our garden late and its still doing great!
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We planted our garden late and its still doing great!
Www@FoodAQ@Com
STUFFED TOMATOES
4 beefsteak tomatoes
? cup breadcrumbs
? cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste
Preheat the oven to 375!. Cut the tomatoes horizontally near the top to create an opening!. With a teaspoon, scoop out the seeds!. Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain!. Mix all of the stuffing ingredients except the olive oil!. Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened!. Fill the tomatoes and place them in an oiled baking dish!. Drizzle additional oil on the tops of the tomatoes!. Bake for 5-10 minutes or until the filling is golden!.
http://www!.foodforthoughtonline!.net/
______________________________________!.!.!.Www@FoodAQ@Com
4 beefsteak tomatoes
? cup breadcrumbs
? cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste
Preheat the oven to 375!. Cut the tomatoes horizontally near the top to create an opening!. With a teaspoon, scoop out the seeds!. Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain!. Mix all of the stuffing ingredients except the olive oil!. Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened!. Fill the tomatoes and place them in an oiled baking dish!. Drizzle additional oil on the tops of the tomatoes!. Bake for 5-10 minutes or until the filling is golden!.
http://www!.foodforthoughtonline!.net/
______________________________________!.!.!.Www@FoodAQ@Com
Give some away to family and friends or neighbors!.Put some away to use later in the year!.I have included some links below on how to preserve them for later use!.
http://www!.uga!.edu/nchfp/how/freeze/toma!.!.!.
http://www!.ag!.ndsu!.edu/pubs/yf/foods/he1!.!.!.
http://homeparents!.about!.com/cs/recipesc!.!.!.Www@FoodAQ@Com
http://www!.uga!.edu/nchfp/how/freeze/toma!.!.!.
http://www!.ag!.ndsu!.edu/pubs/yf/foods/he1!.!.!.
http://homeparents!.about!.com/cs/recipesc!.!.!.Www@FoodAQ@Com
You could donate some to a homeless shelter!. They are always looking for great things like that!. Call first to see if they will take some!.
Caprese Salad is perfect with fresh tomatoes!.
Salsa Mexicana would be another option!. Make a double or triple batch and give some to your family and friends!. My recipe is at:
http://www!.cooking-is-easy-and-fun!.com/S!.!.!.Www@FoodAQ@Com
Caprese Salad is perfect with fresh tomatoes!.
Salsa Mexicana would be another option!. Make a double or triple batch and give some to your family and friends!. My recipe is at:
http://www!.cooking-is-easy-and-fun!.com/S!.!.!.Www@FoodAQ@Com
make a big batch of sauce and freeze it for up to 3-4 months
stuff them with crabmeat and breadcrumbs and bake them
slice them and make tomatos basil mozzerella salad
bruschetta - chop up and mix with onions and spices and serve on crusty breadWww@FoodAQ@Com
stuff them with crabmeat and breadcrumbs and bake them
slice them and make tomatos basil mozzerella salad
bruschetta - chop up and mix with onions and spices and serve on crusty breadWww@FoodAQ@Com
tomatoe sauce
tomatoe and red peper dip
tomatoe and basil soup
tomatoes stuffed with chesse and chive
try bbc food for idearsWww@FoodAQ@Com
tomatoe and red peper dip
tomatoe and basil soup
tomatoes stuffed with chesse and chive
try bbc food for idearsWww@FoodAQ@Com
you can make sauce, puree, salad,achar, chutney, & delicious soups of these fresh tomatoes!.try them &enjoy life!.Www@FoodAQ@Com
You got friends and family I assume!. Based on that assumption I say give them to friends and family!.
If no friends and family give them to the salvation army or a food bank!.Www@FoodAQ@Com
If no friends and family give them to the salvation army or a food bank!.Www@FoodAQ@Com
Make stuff with them for yourself or sell them!
I saw some tomatoe and chili chutney recently, maybe you could try that!?Www@FoodAQ@Com
I saw some tomatoe and chili chutney recently, maybe you could try that!?Www@FoodAQ@Com
TOMATOE FIGHT!!!!!!!!!Www@FoodAQ@Com
You could can them, make sauce with them or donate to your local food bank!.Www@FoodAQ@Com
Give some to family, neighbors and friends!.Www@FoodAQ@Com