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Does anyone know what to do with extra tomatoes
Posted: Jul 19, 2013
All are ripening at the same time. Cherry, regular and roma. (Guess I over-planted.) Need to know some way to preserve some for later.
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A couple of years ago I had the same thing happen - Dinosaur
[ In Reply To ..]I don't have a lot of time so I needed something easy. I did a little research and found a very easy way to freeze them. I used them all winter long. Now I freeze some every year. Here is the link.
http://food.unl.edu/web/preservation/freezing-tomatoes
I froze mine, too. I had too many irons in the fire at the time - Backwards Typist
[ In Reply To ..]I did smoke a few first, then froze them whole, as I did regular ones (with the skins on). I also made spaghetti sauce and just plain tomato sauce/juice and froze them all.
Quick and easy. Some day I plan to find my food mill and be able to start canning again. It's MIA in our shed somewhere.
I left the skin on too - Dinosaur
[ In Reply To ..]I washed them, cut out the top of the core, placed them on a cookie sheet until they were frozen. I then placed them in freezer bags. All I had to do when I was ready to use them was run them under water and the skin peeled right off. Very easy.
Yep, that's the way I did mine, too. (no message) - Backwards Typist
[ In Reply To ..].
Tomato jam -- incredibly easy & tasty -- tomato sauce - Also, blanch & freeze
[ In Reply To ..]Nm
sun dried tomatoes - hot tomato
[ In Reply To ..]http://homecooking.about.com/od/howtocookvegetables/a/sundriedrecipe.htm
You could make tomato paste. I think you need about 5 pounds of tomatoes for only - 2-3 cups of paste
[ In Reply To ..]x
throw them at the politics board - nm
[ In Reply To ..]
Can them - They'll keep
[ In Reply To ..]--and are good for making pasta sauce, soup, etc.
They all make great spaghetti-type sauce - see msg
[ In Reply To ..]All those tomatoes make great tomato sauce. The cherry tomatoes make a sweeter sauce. You could combine them and make a big pot, along with some canned tomatoe puree. I would blanch them first then squish them (we have on of those little hand-held electric squishers you use right in the pot), then proceed to make the sauce. Then, you can freeze the sauce in smaller containers for spaghetti, chicken parmesan, eggplant paremsan...
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