Tons of Tomatoes
06-18-2021, 06:08 AM
#12
Super Member
Join Date: Feb 2014
Location: Wis
Posts: 5,928
My Italian mother-in-law made a potato salad using: potatoes, green beans, and tomatoes. She made a vinegar and oil type dressing that she poured on it when the potatoes were warm. It can be served warm, room temp, or chilled. It’s perfect for summer.
06-18-2021, 09:18 AM
#13
Super Member
Join Date: Oct 2008
Location: The Finger Lakes of upstate NY
Posts: 3,563
I roast tomatoes - Cut in half, put on a parchment covered sheet pan, cut side up. Drizzle lightly with olive oil and sprinkle with a bit of oregano. Roast @ 350° for 1 - 2 hours.
You can adjust seasonings to your liking - add garlic or salt, use other herbs. Skins, if you want to remove, will slip right off after roasting and cooling.
I then package into food saver bags and freeze (freeze before sucking air out - or just use freezer containers). They are so much better than anything canned in the store and we enjoy them throughout the rest of the year in chili, soups, goulash, etc. I have only 1 package left in the freezer from last year.
You can adjust seasonings to your liking - add garlic or salt, use other herbs. Skins, if you want to remove, will slip right off after roasting and cooling.
I then package into food saver bags and freeze (freeze before sucking air out - or just use freezer containers). They are so much better than anything canned in the store and we enjoy them throughout the rest of the year in chili, soups, goulash, etc. I have only 1 package left in the freezer from last year.
06-19-2021, 01:26 PM
#14
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
That sounds good! I'm gonna try that. Thanks.
06-19-2021, 01:28 PM
#15
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
I roast tomatoes - Cut in half, put on a parchment covered sheet pan, cut side up. Drizzle lightly with olive oil and sprinkle with a bit of oregano. Roast @ 350° for 1 - 2 hours.
You can adjust seasonings to your liking - add garlic or salt, use other herbs. Skins, if you want to remove, will slip right off after roasting and cooling.
I then package into food saver bags and freeze (freeze before sucking air out - or just use freezer containers). They are so much better than anything canned in the store and we enjoy them throughout the rest of the year in chili, soups, goulash, etc. I have only 1 package left in the freezer from last year.
You can adjust seasonings to your liking - add garlic or salt, use other herbs. Skins, if you want to remove, will slip right off after roasting and cooling.
I then package into food saver bags and freeze (freeze before sucking air out - or just use freezer containers). They are so much better than anything canned in the store and we enjoy them throughout the rest of the year in chili, soups, goulash, etc. I have only 1 package left in the freezer from last year.
I'm jealous that you all have so many tomatoes right now. My plants are only 8 inches high. We had a cool, dry spring and all of our starts took their time coming up.
06-19-2021, 04:17 PM
#16
Super Member
Join Date: Oct 2008
Location: The Finger Lakes of upstate NY
Posts: 3,563
Today I made freezer strawberry jam. Another of those things that will be a nice treat when the winter winds blow.
09-06-2021, 04:43 AM
#19
Super Member
Join Date: Dec 2015
Location: Ontario, Canada
Posts: 4,368
Just finished canning a bushel of San Marzano tomatoes....no, I didn't grow them myself but I'm going to try next year...they are expensive! They are a type of paste tomato from Italy that has more flesh and only half the seeds of a Roma and are bigger.
I made spaghetti sauce (Just tomatoes, basil, olive oil, salt and pepper...add other ingredients when you use it) and quartered in canning jars with sprigs of basil to use in just about anything that calls for canned tomatoes. I have had a huge amount of Roma's from my garden, but not all at once, so I've taken to either drying them or roasting and freezing. (Or giving them away!)
Watson
I made spaghetti sauce (Just tomatoes, basil, olive oil, salt and pepper...add other ingredients when you use it) and quartered in canning jars with sprigs of basil to use in just about anything that calls for canned tomatoes. I have had a huge amount of Roma's from my garden, but not all at once, so I've taken to either drying them or roasting and freezing. (Or giving them away!)
Watson
09-10-2021, 05:55 AM
#20
Super Member
Join Date: Jun 2010
Location: Waterford Michigan
Posts: 7,241
I bought in a large number of tomatoes yesterday and today it is the plan to make sauce out of them and can it for the winter season. I put up about 2/3 a bushel just a couple weeks ago and now have these 
. I also have enough cukes to make a great lot of pickle relish that too is in the plan for this week as I play catch up on things. I have been gone for most of the week. I got to see my kids and grandkids. So now it is back to cracking the whip so to speak and play catch up on things here.
If you have not canned anything before it is a great way to make use of good foods.
. I also have enough cukes to make a great lot of pickle relish that too is in the plan for this week as I play catch up on things. I have been gone for most of the week. I got to see my kids and grandkids. So now it is back to cracking the whip so to speak and play catch up on things here.If you have not canned anything before it is a great way to make use of good foods.
