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Topic: tomato recipes  (Read 1164 times)
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cinnamon teal
« on: August 15, 2008 11:52:11 AM »

Well, it's peak tomato season here and I'm getting more tomatoes in my CSA box than I know what to do with.  So far I've used them in salads, on pasta, on pizza, and I've slow roasted them. 

What else can I use my plethora of tomatoes for?
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GenaG
« Reply #1 on: August 15, 2008 01:05:58 PM »

I recieved a 5 gallon bucket of tomatos the other day. I have been canning Ketchup, Salsa, and whole tomatos for 3 days now.....whew, I am whooped. There is a local small "country" grocery store close to my home that carries the tomato canning mixes which are pretty inexpensive and make some pretty impressive salsas and ketchup! I tried my hand at canning whole tomatos last night and when I get to post up photos, I will post up some of my canning experiance.

Here are some things I like that have tomatos featured that may give you some ideas.

I enjoy eating them alone with blue cheese dressing
tomato slices and cheese
Tomato Potato soup (very cheap to make and makes a lot consisit of cooked tomatos/puree and potatos, you can also add in green peas and corn and anything else you like)

Here is the tomato canning mix I like to use
http://mrswages.stores.yahoo.net/tomsaucmix.html

Using these mixes you can can your tomatos in a boiling water bath; however if you want to can your tomatoes whole I suggest using a pressure canner.
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LeesaLove
« Reply #2 on: August 16, 2008 09:45:54 AM »

I made these the other day ... Very good!!

http://crockpot365.blogspot.com/2008/08/crockpot-stewed-tomatoes.html
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« Reply #3 on: August 17, 2008 12:59:54 PM »

I made a beautiful tomato soup last night!

1 onion
2/3 cloves of garlic
olive oil
cumin
chopped cilantro
cream
chicken or veggie broth
a bunch of tomatoes, cut in 1/4 or so, depending on size

chop the onion and garlic and sautee in a pot until the onions are soft. Add the tomatoes and cook until the skins fall off and they are soft and liquidy. Add cumin to taste.
Add broth to thin as desired.
throw in some chopped cilatro.
Whiz with a hand blender until smooth.
Add as much cream as desired and whizz a bit more.

Eat or freeze for later!

There are no real rules about amounts, I just eyeball it depending on what I have on hand, it's pretty hard to mess up. You can definitely use different herbs/spices, as well! Broccolli is nice in it, as is basil, black pepper, oregano. You can leave out the cream, or use cream cheese instead. I love the flexibility of soup!
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GenaG
« Reply #4 on: August 17, 2008 08:23:41 PM »

I like to make soups and freeze them for lunches or dinners later. Minestrone would be a good one to try. Also you can make marinara sauce and freeze it, you can also freeze your tomatos for cooking in soups and stuff for later.

I was checking out some of my recipe books today when I found one that you might like using fresh tomatos. It is for use with a pressure cooker but you could probably cook it in a crock pot or oven for a little longer than you would the pressure cooker and still be ok.

Stuffed Tomatoes
6 ripe tomatoes
2 cups low sodium beef broth
2 teaspoons garlic
1 teaspoon salt
2 teaspoons parsley
1 teaspoon dill
1 large onion, minced
1/3 cup chopped parsley
1 pound ground lamb (I would use ground beef)
1 cup white rice (long grain)
1 cup bread crumbs

Cut and remove the top of each tomato; scoop out pulp and juice, leaving tomato shells. Mash pulp and add garlic, salt, parsley, and dill. Set aside

In the pressure cooker, saute onions in oil for 1 1/2 minutes. Crumble ground meat and add it to the pressure cooker with the rice and tomato mixture. Stir.

Close lid, bring to high pressure, then lower and cook for 8 minutes. Release pressure using the cold water release method and open lid.

Spoon mixture into tomato shells that have been place in a baking pan. Top with breadcrumbs, and drizzle butter over top. Place tomato shells in a prehaeated broiler and bake until tops are browned, approximately 1 1/2 minutes.

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« Reply #5 on: August 17, 2008 08:39:57 PM »

Ratatouille is another good one to freeze!
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« Reply #6 on: August 18, 2008 12:50:34 PM »

You can mix them with a small amount of crushed cumin seeds. Pour it in glasses. Let it set in the fridge and eat.

You could also make a tart with tomato and goat cheese.

Or make some tomato fritters, they sell them at the market here and it's delicious though quite full of calories.
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« Reply #7 on: August 22, 2008 08:59:13 AM »

I've had an abundance of tomatoes, too since my boss has been bringing in bushels to the office.

I've been making this: http://www.foodnetwork.com/recipes/tomato-and-fennel-soup-recipe/index.html

I use 4 lbs of tomatoes instead of 3.

King Arthur Flour also has a tomato and basil tart recipe that is divine.

We had such an abundance of tomatoes at work that we had a mater samwich party and everyone feasted on M&M samwhich and BLT's.
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« Reply #8 on: August 22, 2008 09:59:51 AM »

MMMM - Love that tomato fennel dish - make it all the time.
let's see...salsa has already been said, soups too, and marinara.

Here's another tomato sauce that's good over pasta:
Pomodoro Sauce:

2 cloves garlic, minced
1 small onion, finely chopped
2 teaspoons extra virgin olive oil
about 4 large tomatoes - chopped
3 tablespoons tomato paste
1 teaspoon white wine vinegar
1 teaspoon dried or 1 T fresh oregano
1 teaspoon dried or 1T fresh basil
1/2 teaspoon red pepper flakes
fresh basil (for garnish)

1. Saute garlic & onion in oil over med heat for about 5 minutes.

2. Add remaining ingredients except fresh basil & cook, stirring occasionally, for 30 minutes. Lower the heat if sauce begins to boil.

3. Pour sauce over pasta or spaghetti squash & garnish with basil.

we love it here...

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littlemeganlee
« Reply #9 on: August 23, 2008 01:39:49 PM »

http://thepioneerwoman.com/cooking/2008/07/roasted-ricotta-roma-tomatoes/

I tried these the other day.
They are totally delish!
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