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Too Many Tomatoes/Cucumbers
We grow tomatoes and cucumbers and at some point usually have more than we can eat or give away. I can but do not have a pressure canner yet. I prefer fresh salsa, so not sure if I want to start trying out recipes for canning that yet. What do you do with extra tomatoes and cucumbers?
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i would love to live near you. for some tomatoes and cucumbers. its so hard to grow things here, have lots of salads, ,and tomatoe sandwichs, [with miracle whip and maybe a slice of cheese].
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I love my neighbor. He shares his tomatos, cucumbers, zuchinni, eggplant, etc. with me. I have pleanty of veggies to eat.
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We love tomatoes & cucumbers. Here is a recipe that works great for both. Unfortunately I don't have measurements but we just go by the taste. Slice & lay out on a dish. Dice a vidalia onion & sprinkle liberally. Start with a 1/2 cup of oil, (we use canola) & start adding red wine vinegar. I would suggest 2 tablespoons to start. Depending on your tastes, you can keep adding the vinegar. We also add just a little bit of sugar to this mixture. Drizzle over tomatoes/cucumbers. You want to cover them in the oil mixture. We then sprinkle parsley or basil over top & refrigerate for about 15 min.
Hope this helps you out! Sue |
Originally Posted by SueJ
(Post 5384938)
We love tomatoes & cucumbers. Here is a recipe that works great for both. Unfortunately I don't have measurements but we just go by the taste. Slice & lay out on a dish. Dice a vidalia onion & sprinkle liberally. Start with a 1/2 cup of oil, (we use canola) & start adding red wine vinegar. I would suggest 2 tablespoons to start. Depending on your tastes, you can keep adding the vinegar. We also add just a little bit of sugar to this mixture. Drizzle over tomatoes/cucumbers. You want to cover them in the oil mixture. We then sprinkle parsley or basil over top & refrigerate for about 15 min.
Hope this helps you out! Sue I have a creamed cucumbers recipe (I think I got on this site) that is really good, too. |
Is it salt that you liberally sprinkle on them? You left out what to sprinkle.
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When I get a surplus of tomatoes, I put them into freezer bags and freeze them solid for stewed tomatoes in the winter. When you want to use them, I put a pot of hot water to boil on the stove. I put the frozen tomato into the boiling water for about 5-10 seconds. I pick it out with my tongs and run the tomato under the tap and the skin peels right off. I do all the skins off the tomatoes and then dump out the water. I wait for the tomatoes to thaw a bit and core and cut them up and put them in the pot to cook.
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Originally Posted by Tartan
(Post 5385931)
When I get a surplus of tomatoes, I put them into freezer bags and freeze them solid for stewed tomatoes in the winter. When you want to use them, I put a pot of hot water to boil on the stove. I put the frozen tomato into the boiling water for about 5-10 seconds. I pick it out with my tongs and run the tomato under the tap and the skin peels right off. I do all the skins off the tomatoes and then dump out the water. I wait for the tomatoes to thaw a bit and core and cut them up and put them in the pot to cook.
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We love this recipe.
Parmesan Tomatoes 4 ripe tomatoes 4 Tablespoons Mayonnaise 4 Tablespoons parmesan 1 Tablespoon dijon mustard 1 teas. dried basil 1 teas. fresh parsley 1/4 cup mozzarella cheese Pre heat oven to 350. Put tomatoes on baking pan. Mix all ingredients except parsley and mozzarella. Put mix on tomateos and top with mozzarella and parsley mixed together. Bake 15 minutes or until golden brown. |
wish I lived closer to you as I can tomatoes and also make and can my own tomatoe soup have also made catsup
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I do mine up in the summer for the winter so.... about 6-9 months is about when I get them used up. You could probably keep them longer because they get like giant solid ice cubes. I usually try to use all my freezer supplies in the 6-9 month time frame. I know that the frozen food guide says to use up frozen stuff within a year to avoid freezer burn. I don't know that the tomatoes would get freezer burn because you are removing the skins when you take them out.
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oh canning is the way to preserve besides freezing.. We have done that for years ! although a friend swears by dehydrating as well .. so the choice is yours.
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Donate them to Personal Care Homes or places where they run a food bank, places where people can see them and use them.
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We wash and clean the tomatoes, cut them in 6 to 8 parts and freeze them in quart freezer bags. I then use them to make tomato sauce, tomato soup or just add them to dishes. From cucumbers and zuchini I used to make relish. I used to make my own ketchup too. To lazy now. We eat them in home made sushi and cucumber salads.
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I've made homemade tomato sauce for pasta and froze it in mason jars.
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I love homemade salsa too. I have learned to can my tomatos in a slight puree form(that the consistance I like) and go fresh from there. I have not found a homemade canned salsa that isn't mushed but that is because of the time it need in for the canning process.
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Last year I grew cucumbers to make pickles you don't have to have a pressure cooker for that.
we also ended up with a lot of green tomatoes in September and October so I made ChowChow which is a relish with green tomatoes, green peppers, onions and cabbage, spices, vinegar and sugar. |
Originally Posted by CindyA
(Post 5384763)
We grow tomatoes and cucumbers and at some point usually have more than we can eat or give away. I can but do not have a pressure canner yet. I prefer fresh salsa, so not sure if I want to start trying out recipes for canning that yet. What do you do with extra tomatoes and cucumbers?
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Oh We would EAT THEM. It is so hot here, ours died. We did have enough to satisfy our craving. Yummm. We live in the Dallas area.
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We make bean salad when our brother-in-law has an abundance of green beans, cukes, tomatoes, and onions. Cook the green beans in saucepot until color is set, but beans are still crisp. Drain and cool. Add cut up cukes, tomatoes and onion to taste for a cold salad. We prefer homemade dressing of cannola oil, red wine vinegar, salt, pepper, celery seed, garlic powder, parsley, Italian seasoning, and pinch of sugar. Allow to marinade, best if overnight! If you make enough, you'll have some "deli like" salad for a couple of days. It's a great contribution for a potluck dinner, too.
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Originally Posted by Handcraftsbyjen
(Post 5385740)
Is it salt that you liberally sprinkle on them? You left out what to sprinkle.
Sorry I should have used another word instead of sprinkle. I was referring to the onions & spreading them however much you like or dislike onions. We love onions so we always put lots on our tomatoes/cucumbers. Sue |
I just bought a cook book called Mexican street food. It has a recipe for salsa that can be canned and everyone who has tried it loves it. My son all but sits on the couch drinking it. It's call roasted tomatoe, chipotle salsa.
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i love fried green tomatoes. fried zuccini
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Originally Posted by Tartan
(Post 5385931)
When I get a surplus of tomatoes, I put them into freezer bags and freeze them solid for stewed tomatoes in the winter. When you want to use them, I put a pot of hot water to boil on the stove. I put the frozen tomato into the boiling water for about 5-10 seconds. I pick it out with my tongs and run the tomato under the tap and the skin peels right off. I do all the skins off the tomatoes and then dump out the water. I wait for the tomatoes to thaw a bit and core and cut them up and put them in the pot to cook.
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I like making a salad I learned from a Greek friend years ago: Combine cubed fresh cucs, diced sweet onion, and large cubed fresh tomatoes with olives (canned, or Greek style). Add some chopped fresh parsley, cilantro or basil or nothing - whatever pleases you. Sprinkle with salt, pepper, fresh squeezed lemon juice, and a drizzle of olive oil and mix her up. For special occasions, I top it off with crumbled Feta or Blue cheese. It is delish! Also can be served on a bed of fresh Romaine lettuce, if you're working on upping your "Greens intake" (I'm always trying to add more veggies to our diet, every way I can think of)
The other thing we like with the tomatoes is a simple cooked sauce over a 3 cheese ravioli with parmesan. It is so fine when made and eaten fresh like that. |
Hi Cindy, I'll be at Bella's on Wed afternoon to work on some embroidery if you want to drop some by I'd love some. Those are my favorite two veggies from the garden in the summer time. Give me some salt and pepper and I'm good to go. I also like the southern cucumber sandwiches as well. Caprese salad w/tomatoes, cucumbers and mozzerella cheese, basil and olive oil is fast and good. Do you ever fry green tomtoes; they are great. I also saw on Creat TV the other day that Peppin was cooking cucumbers and then putting fresh herbs on them. I love cucumber salad; slice them along with onions of any kind, sprinkle with salt and let them drain in colander for a short time and add red wine vinegar and dill. My mother in law also adds sour cream. You can make a small batch of pickles and keep them in your fridge for a shorter period of time if you don't want to can them. I miss canning; I use to do it all the time. How are your herbs doing this yr?
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Originally Posted by JoyjoyMarie
(Post 5389562)
I like making a salad I learned from a Greek friend years ago: Combine cubed fresh cucs, diced sweet onion, and large cubed fresh tomatoes with olives (canned, or Greek style). Add some chopped fresh parsley, cilantro or basil or nothing - whatever pleases you. Sprinkle with salt, pepper, fresh squeezed lemon juice, and a drizzle of olive oil and mix her up. For special occasions, I top it off with crumbled Feta or Blue cheese. It is delish! Also can be served on a bed of fresh Romaine lettuce, if you're working on upping your "Greens intake" (I'm always trying to add more veggies to our diet, every way I can think of)
The other thing we like with the tomatoes is a simple cooked sauce over a 3 cheese ravioli with parmesan. It is so fine when made and eaten fresh like that. |
put them on a stand up by the road, for 'donations'. you might be able to buy some more quilting material.
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When I have an more cucumbers than I can use I make Refrigerator Pickles, you can keep it going all summer.. You need a gallon jar The recipe is
4 cups sugar 4 cups white 5% vinegar 1/2 cup canning salt 1 1/2 teas turmeric, celery seed, mustard seed Slice onions in bottom of jar, as many as you like, slice unpeeled cucumber. Juice is poured over cold.Stir, put lid on and ref. let stand about 2 days before eating. stir every day. As you use add more cucumber and onion. They are very crisp. |
Originally Posted by CindyA
(Post 5384763)
We grow tomatoes and cucumbers and at some point usually have more than we can eat or give away. I can but do not have a pressure canner yet. I prefer fresh salsa, so not sure if I want to start trying out recipes for canning that yet. What do you do with extra tomatoes and cucumbers?
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I think the 'awkward' amount of vegetables is - too much to eat at once - and not enough to make it worth the effort of dragging out the canning equipment.
Like being able to eat four tomatoes, but there are eight ripe ones. This is the first time I've heard of just freezing fresh tomatoes whole. I have heard of peeling and quartering them and then freezing them. My Mom did that - I thought that spaghetti sauce or chili made from them seemed more watery than when using canned tomatoes. |
Originally Posted by CindyA
(Post 5384763)
We grow tomatoes and cucumbers and at some point usually have more than we can eat or give away. I can but do not have a pressure canner yet. I prefer fresh salsa, so not sure if I want to start trying out recipes for canning that yet. What do you do with extra tomatoes and cucumbers?
Worth looking forward to a hot day for!!!!! (Got that? That is Minnesota speak!!!!!) Edie |
A little dill is good with this also.
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I make pickles out of cucumbers and i freeze them I live where it is to hot to store so I follow what ever recipe i find and put them in tuperware and freeze them Start using them in a week and enjoy As for the tomatoes I would do the same Stewed tomatoes for spaghetti or marinara sauce or soup made by you with no preservatives would be great frozen and used as needed.
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Hungry for salad right now! I put diced cucumbers in my potato salad (along with granny smith apples) and Italian pasta salad. My son cans the best cucumbers and pickles, so I just send them to him to do for me.
I freeze tomatoes for chili and hot dishes. I blanch them, paper towel dry them, core them, and then place them on a cookie sheet and put in the freezer until frozen. Then I bag them up. I can take out of the bag what I need instead of using the whole bag as when frozen before bagging, they separate easily. I do use my Seal a Meal, but have also double bagged using freezer bags. |
LOL don't have an Idea for your Veg's But I have a Storie for You All: My Mom-inlaw is a Great gardener BUT She planted Zucchini and of course WE had way too many!! that also got way to big! so I took some to the neighbor houses But 1st I made little bonnets & bibs put them in boxes on door steps with Note 'Please take care of Junior' !
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Can the tomatoes and make pickles with the cukes, only thing I can think of.
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On Pepperidge Farms Party Rye, spread Hellmann's Mayo, slice of cuke & sprinkle with Seasoned Salt. Place on plate, cookie sheet or whatever you have available & place in refridgerator until cold.
I can tomato juice to use in chili, spaghetti sauce, spanish rice or macaroni with tomato juice. Also make 3-day lime pickles with cukes. Love to have summer goodness in the winter. |
I love these pickles and so easy to make and so good too! They last in the refrig. for several months and are very crisp! Hope you enjoy!
Microwave Pickles Slice unpeeled washed cucumbers (about 1 ½ Qts. sliced cucumbers- give or take a few) Slice 1 large onion thin Place onion and cucumbers in a large microwave bowl. 1 C. sugar ½ teaspoon salt (non iodized) ¼ tea. Celery seed ¼ tea. Mustard seed ¼ tea. Turmeric ½ C. vinegar 5% acidity Mix liquid together in a bowl and pour over cucumbers and onions in the large bowl and stir together. Place bowl in microwave and microwave on high for 5 min. Take out and stir. Place bowl back in microwave on high for 5 more min. Take bowl out and stir again and let stand till cool. Pour into a jar or container with lid. May start eating these pickles as soon as cold. Place jar of pickles in refrigerator and will keep several months. |
Too many tomatoes and cukes?????? How many is too many?? If it were me I would can everything until there was nothing left to can. Just plain old canned tomatoes, and of course pickles for the cukes. I LOVE hot spicy cucumber pickles. And I have never used a pressure canner for either tomatoes of pickles. Just a hot water bath - never had any problmes.
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