Tomato Abundance

[CheaplyClever]

Fresh summer tomatoes are certainly a treat. BUT, what do you do with them when there are too many? I have been freezing them for later use. Is there something more exciting to do with them? I also have loads of cherry tomatoes.

[lynclarke]

Last year, a friend gave me a ton of cherry tomatoes. I served them at every meal and froze what I could not use. I make soup baggies. I freeze a sandwich bag (or snack bag)of any "extra" vegetable I have- I put it in a "soup" quart freezer bag- For example- a baggie of tomatoes, a baggie of assorted peppers, a baggie of onion, a baggie of carrot, a baggie of pre-cooked soup meat, a baggie of cooked beans etc until the big bag is full. When it is time to make soup, throw everything in a pot with whatever fluid- tomato juice, cheapo tomato sauce, onion soup mix, bouillon- whatever the coffer offers and you have instant soup.
I also froze a bunch of vegetable combinations like zucchini, yellow squash, tomatoes, peppers, etc with the Durkee Grill creations tomato garlic pesto. As long as you re-heat these combos CAREFULLY in the microwave- this is not something you want to put in a pot and stir about- they are HEAVEN in the middle of the winter. lynclarke

[contrary1]

You can halve, dry and store tomatoes.......as in the expensive sun dried tomatoes. I've done some in my dehydrator, but we're not as fond of these as having them frozen, or canned.
My favorite are canned tomatoes, with a couple sprigs of basil and a bit of onion added. Also did tomatoes and zuchinni this past year, that has been great to use for instant sauces, casseroles, spanish rice, you name it.

[PrincessPerky]

ooh I have always wanted sundried tomatoes...

I think if I had a ton I would make some spag sauce to freeze, I think it takes less room than the whole tomatoes (or sliced)

[contrary1]

One thing I've started doing when working with tomatoes, either canning them or freezing them..............is to squeeze the liquid out of them. At least to a certain extent.

I just hold the tomato over the compost bucket and give a squeeze........aiming to get the liquid and some/most of the seeds out. This cuts down on the time it needs to cook when making sauce, as the liquid doesn't have to cook out..... Also they take up less space.

This doesn't make for a beautiful looking jar of product, certainly wouldn't win any prizes at our fair, but it works for me.

[flash]

A few tips from the pros...(Mom, sorry)

If you want to remove the seeds, just slice the top end off and scoop it right out. Slice, chop, whatever you want, no goo or seeds in your final dish.

To sun dry tomatoes in a dehydrator, slice them thinnly first. They don't become rocks, but tender concentrated tomato flavor. No reconstitution is required.

Freeze, then take out and add to any dish. I love to chop them into bruschetta type meals, throw in some chopped olives, feta, a touch of fresh chopped spinach, sprinkle with parmesan, a nice open face meal.


Of course, you all know to peel tomatoes before you freeze them, just put in boiling water for two minutes, remove, the skins slide right off.

Now if I could just GROW tasty ones out here...I think it's the humidity. Contrary1?

[jodi]

Originally Posted by flash

Of course, you all know to peel tomatoes before you freeze them, just put in boiling water for two minutes, remove, the skins slide right off.

Or...freeze them whole without peeling. When you are ready to use them, take them out of the freezer run them under hot water - the skins slip right off. I have found this quicker and easier for me, personally.

[contrary1]

Flash...........I have no idea why you can't come up with tasty tomatoes. I didn't think that was possible if you grew your own. I'll ask around & see if I come up with any thoughts on it.

What variety of plants have you used that didn't turn out well??

[lynclarke]

Flash- where is "out here"? We are in St Louis the temperature is 74 degrees this morning and the humidity is 98%!! We grow great tomatoes in this area. I think blight problems and those hard patches - I can't think of the name of those- are cause by cold too early in the growing cycle- it is somethng about the magnesium is blocked- Tell us more. lynclarke

[dshep]

Perhaps its the kind Flash is growing... that isnt good for the region and that is why there is no taste.. .I grow Sungold cherry tomatoes and they are the sweetest thing you have ever tasted... I also grow Sweet 100's and for the first time, I dont think they have a lot of taste this year, but I think is because the Sungolds are so much sweeter, that I just like them more! My bigger tomatoes havent come in yet.. but I have never had a problem with no taste, we have humidity and salty ocean breezes. I cant grow brandwines to save my life and tried for several years.

[CheaplyClever]

Flash, I think location (where-ever that is) could be a factor.

My tomatoes stink this year. I think the temps and humidity played a big factor. Plus, I always grow beautiful Beefsteak tomatoes and am now wondering if the tag got mis-matched at Lowes this Spring.

Thanks for the tips though! I have already frozen some sweet little-grape tomatoes to put in our soups this summer.

[CheaplyClever]

Oh-
I don't know what to do with a sun-dried tomato but will get the dehydrator out and start another thread if it works!
Thanks

[contrary1]

I've been talking to some older than me gardeners (which I am running out of as I get older!!!) and didn't come up with much re; the not so tasty tomatoes out of Flash's garden.

Probably the best suggestion is to save your own seeds, when you taste a tomato that IS to your liking.....save a couple & harvest your own seed for next years crop.

The more sun ours get here in the Pacific NW, the sweeter the tomato ends up. This year, I can't imagine what they're going to taste like with our heat wave we've had.

I'm anxiously awaiting a ripe tomato here in my garden......Perhaps sitting there waiting for it to turn red is slowing down the ripening process??

[JBinKC]

Buy some canning jars, a water bath canner and preserve them. Usually I preserve some tomatoes for later use in chili or creole and I also can a large batch of salsa and make a batch of green salsa with the green tomatoes after the first frost.

[crazyBMB]

This may sound wierd but once in awhile I make tomato sandwiches. Nice bread, a smear of mayo on each side, a sprinkle of salt and pepper. If you like tomatoes, try it.

[contrary1]

I'm just now harvesting the first of the tomatoes here ..........and I didn't even share them. I had them in a tomato sandwich! Absolutely yummy. Next one I'll share!

[Bluezy]

Preserve them all and cook with them later. Cherry tomatos cook down brilliantly into pasta sauce, or chop the cherry tomatos with cilantro, onions, garlic and some chile to make salsa. Fried green tomatos are one of the finest southern US cuisine delicacies I've ever eaten.

Congratulations on a successful harvest!

[shelbylovesmelby]

Why do you have to peel the tomatos before freezing them???

I sliced some & put them in zippy bags to add to store bought sauce.

[GardenDiva]

I try new varieties each year. A few years ago I tried the heirloom varieties from seed. The Brandywine and Black Russian are so good. 1 silce of those wonderful Brandywine covers the sandwhich. I am trying a high-tunnel growing techniques next year to begin and extend the season.

[trillium]

I was exposed to the art of canning tomato juice and whole tomatoes this past season. Not to difficult (it was my dad that taught me so I'm going to take a stab at it this yea with my own maters). The nice thing is the stuff out of the home made jars tastes so much better then anything out of a can!