Friday, September 23, 2011
What to Do With All Those Tomatoes
Pick them green
If it's getting to be too late in the season, the vines are starting to rot and a frost is near, just pick them and bring them inside. The green ones will ripen eventually. One year I had tomatoes ripening in my kitchen until December.
Linda of The Gluten-Free Homemaker has a great post on how to "sun dry" your tomatoes in the oven. I did that last year with some tomatoes using her recipe.
I've heard that the simplest way to preserve tomatoes is to freeze tomatoes that you've de-stemmed and quartered. Sometimes I'm too lazy even for that. I just chuck them in a freezer bag and stick them in the freezer. When I thaw them out, I dip them in a bowl of warm water for a moment and the skin peels right off. Voila!
Make tomato sauce
It will take several hours, but making a tomato sauce is a simple way to use several pounds of tomatoes at once.
Use Them Fresh
Basically, just use them in everything. If you don't have quite enough for a tomato sauce, try one of these other recipes:
Beer-Braised Chicken in Orange Tomato Sauce
Sungold Tomato Salad