All of our tomatoes are picked. I have a large sheet pan full of ripe tomatoes and not sure what to do with them. I don't can and have no more freezer space. Any suggestions? I know the usual spaghetti sauce which I have made and I make a mean roasted tomato sauce with garlic sauce. Anyone make tomato soup? Some kind of tomato casserole?
I also have a big box of green tomatoes that I am hoping will very slowly ripen so I can have them for at least a month or even better two months! Th box has a lid that I close 3/4 of the way. I have not done this before, so no idea how slowly they will ripen.
Well, the one year that we had a bumper crop of tomatoes:
Sauces
1. I made five different sauces, the Vodka sauce and the Florentine sauce with spinach were a huge hit, my favorite was a very fine, simmered for five hours Bolognese Sauce. Delish.
Soups
2. I don't remember which recipe I used for the tomato soup it called for whipping cream and Vodka.
Something like this Rachel Ray Creamy Tomato-Vodka Soup
https://www.rachaelraymag.com/recipe/creamy-tomato-vodka-soupI also tried a Tomato Puree Soup with lots of carrots which was excellent - strangely enough you couldn't taste the carrots at all. It was way more work than a soup should be:).
Don't forget about Minestrone - best with a quarter cup of wine:) - you can hide plenty of tomatoes in there along with your garden produce and white beans.
OR one of my favs - Tomato Barley Vegetable soup (you only need half a cup of barley and of course half a cup of red wine:) (Zucchini, Cauliflower, Onions)
I like Thyme and Chili Flakes in mine along with Celery seeds - but some recipes call for fennel seeds and cumin seeds if you prefer that.
3. Stuffed Tomatoes
Mozzarella and basil stuffed tomatoes
... or fill with sausage and rice ... plenty of recipes on google
pair with rice/beans and cucumber salad.
4. Tomato Frittata
The tomato frittata was so fun and colorful - it is essentially a big skillet omelet, the secret is that you add milk/cream to the eggs and sautee on medium then change to low heat and add a heavy well fitting lid.
Big tomato slices arranged in an eye-pleasing pattern as if it were a cake. Add anything you like, green onions, Italian seasoning or Herbs de Provence, even kernels of corn for color and sweetness and of course your favorite Italian cheese or Feta or goat cheese - your options are endless.
Serve with home made bread or on a bed of rice.
5. Instead of a casserole - consider a quiche!
You could keep it pure with just tomato and onion maybe with Ricotta
or use spinach or whatever is growing in your garden.
My old, beloved Quiche cookbook suggests a filling of:
6 large tomatoes
100g Mascarpone Cheese or Cream Cheese
3 eggs
50g Gruyere Cheese flakes
Key is that you slice the tomatoes in half and roast at 200 degrees for 40 min first - on a grate atop a cookie sheet. Then cool off a little and remove the skin. Cut each half in four slices.
The remaining ingredients are slowly beaten into the eggs. Fill your quiche and place the tomato slices on top. Bake for 20 minutes.
They suggest adding herbs to your quiche crust like garlic chives and parsley.
*** Personally, I am very fond of smoked gouda or smoked white cheddar which when slightly melted with tomato slices on toast -
is simply divine, quick and easy too. Love that paired with a special salad.
6. Bake your own - tomato-basil bread or add cheese/eggs and make breakfast muffins.
Garden fresh croissant with cream cheese, garlic chives, basil and tomato, cucumbers.
Then there is always the classic Balsamic Brushetta.
Salad - Pesto - Salsa
Pico de Gallo-Salsa or Caprese Salad
Of course a spicy tomato juice drink or an awesome home made Bloody Mary for Sunday Brunch at home is a winner in my book too:).
Hope that gives you some ideas - sorry, didn't mean to write a book, but hey, I like to cook.
