Frozenrozie2 Posted January 16, 2016 Share Posted January 16, 2016 Hi all, I placed my weekly food order and didn't realize the 10 Roma tomatoes I ordered were actually 10 bags! No wonder it was so expensive So now I'm drowning in tomatoes, not a great cook and have to figure out what to do with them. I figure I'll try to make sun dried tomatoes in the oven but my oven isn't big enough to handle all of them and it takes a long, long time to make. Any recipes/ recommendations for stuff I can make than freeze? Thanks in advance! Lauren Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted January 16, 2016 Moderators Share Posted January 16, 2016 Tomato sauce!! Oh gosh! Blanch those guys up so you can get the skin off and then put them in a pot with some stock (not too much, just enough to get them going) some salt, pepper, garlic and fresh herbs... cook it all down and then hit it with an immersion blender... can it in 500ml mason jars (leave an inch of space from the top) and freeze it! That's all your tomato sauce needs (Mel joulwan's eggplant strata needs tomato sauce for instance) for a year! For actual instructions on how to make tomato sauce with roma tomatoes, I suggest googling... I'm not really a recipe kind of person so I would just wing it as above but if you're not comfortable with that, there's probably no less than 3million tomato sauce recipes online! Just make sure you don't put sugar or any weird oils in! Link to comment Share on other sites More sharing options...
Frozenrozie2 Posted January 16, 2016 Author Share Posted January 16, 2016 Thanks again SugarcubeOD- you've been so helpful. Which I could give you some of these tomatoes Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted January 16, 2016 Moderators Share Posted January 16, 2016 Oh no problem! If you're into soup (as a part of a template meal, not as a meal on its own), try making this roasted roma tomato and basil soup. The instructions are very clear, there are photos and it looks delicious. (obv don't make the cheesy croutons that go with it). You could make and freeze that too and I'd use bone broth instead of vegetable broth if you have it... you can pop a couple jars out of the freezer, reheat it, add some shredded chicken or pork, toss up a nice colorful salad with a handful of olives and you have lunch! Gosh, that's actually making me hungry! http://www.cookingclassy.com/2015/08/roasted-tomato-basil-soup/ Link to comment Share on other sites More sharing options...
Frozenrozie2 Posted January 16, 2016 Author Share Posted January 16, 2016 Sounds perfect- thank you so much! Link to comment Share on other sites More sharing options...
MTNan Posted January 16, 2016 Share Posted January 16, 2016 Tomatoes can also be frozen whole. Pop them in a freezer bag and forget them. When you thaw them, the texture will be similar to that of a stewed tomato (although a little more watery than that), and the skins slip right off. This is a very fast solution up front, but you have to spend more time on prep when you want to use them; typically I find they need a good straining to get rid of some of the excess water, and probably do best being cooked down to concentrate the flavors some. Oh, and can I say I'm jealous that you have fresh tomatoes? Montana in January... Not a decent tomato to be found! Link to comment Share on other sites More sharing options...
Frozenrozie2 Posted January 16, 2016 Author Share Posted January 16, 2016 Lol- MTNan. I'm in New York and luckily we have this awesome food delivery company called fresh direct. Order online and they bring it to you Thanks for the recommendation too. Didn't realize you could freeze in full state Link to comment Share on other sites More sharing options...
J9er Posted January 17, 2016 Share Posted January 17, 2016 Yes! I second the freezing of whole tomoatos. I would defiantly make sauce and freeze what I could but freeze some too. I used to do this a lot when I would be up to my ears in tomatos when I had a garden. I have even added them frozen to a spaghetti sauce as an after thought and dug the skin and stem out later lol. I too am jealous of your abundance of tomatos! Good luck. Link to comment Share on other sites More sharing options...
Georgia Kaye Posted January 18, 2016 Share Posted January 18, 2016 Roasted tomatoes are a delicious side dish. Cut them in half lengthwise, put on a sheet pan, cut side up. Drizzle with olive oil, salt and pepper, and roast them at 450 for 25-30 minutes. They get all caramelized and yummy. You can drizzle some balsamic vinegar over them after they're roasted, and/or some minced garlic. Link to comment Share on other sites More sharing options...
Frozenrozie2 Posted January 21, 2016 Author Share Posted January 21, 2016 Thanks Georgia- roasted tomatoes were so good! Link to comment Share on other sites More sharing options...
Georgia Kaye Posted January 21, 2016 Share Posted January 21, 2016 Thanks Georgia- roasted tomatoes were so good! Glad you liked them! Try using them as the base for a sunny-side-up egg for breakfast! And you can always freeze them after they're roasted, since you have such a bounty of tomatoes! Link to comment Share on other sites More sharing options...
Frozenrozie2 Posted January 23, 2016 Author Share Posted January 23, 2016 Lol- have been adding them to everything! Work really well with hard boiled eggs, chicken, beef... Yum! Link to comment Share on other sites More sharing options...
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