Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 25 of 42

Thread: Too Many Tomatoes/Cucumbers

  1. #1
    Super Member CindyA's Avatar
    Join Date
    Dec 2011
    Location
    Virginia
    Posts
    1,223

    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?

  2. #2
    tmw
    tmw is offline
    Senior Member
    Join Date
    Jul 2010
    Location
    in the begining, Md, now Az.
    Posts
    563
    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].
    Thelma

  3. #3
    Super Member donnajean's Avatar
    Join Date
    Aug 2007
    Location
    Holland, PA
    Posts
    4,321
    I love my neighbor. He shares his tomatos, cucumbers, zuchinni, eggplant, etc. with me. I have pleanty of veggies to eat.

  4. #4
    Junior Member
    Join Date
    Dec 2010
    Location
    South Central PA
    Posts
    267
    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

  5. #5
    Super Member CindyA's Avatar
    Join Date
    Dec 2011
    Location
    Virginia
    Posts
    1,223
    Quote Originally Posted by SueJ View Post
    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
    Oh, sounds good. I'll fix that tonight!

    I have a creamed cucumbers recipe (I think I got on this site) that is really good, too.

  6. #6
    Senior Member Handcraftsbyjen's Avatar
    Join Date
    Oct 2011
    Location
    New Hampshire
    Posts
    831
    Is it salt that you liberally sprinkle on them? You left out what to sprinkle.

  7. #7
    Power Poster
    Join Date
    Mar 2011
    Location
    Ontario, Canada
    Posts
    29,904
    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.

  8. #8
    Super Member
    Join Date
    Sep 2010
    Location
    MD
    Posts
    1,076
    Quote Originally Posted by Tartan View Post
    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.
    How long can you keep tomatoes in the freezer?

  9. #9
    Super Member
    Join Date
    Sep 2010
    Location
    MD
    Posts
    1,076
    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.

  10. #10
    Super Member Dodie's Avatar
    Join Date
    Jan 2008
    Location
    Wyoming
    Posts
    1,396
    Blog Entries
    1
    wish I lived closer to you as I can tomatoes and also make and can my own tomatoe soup have also made catsup

  11. #11
    Power Poster
    Join Date
    Mar 2011
    Location
    Ontario, Canada
    Posts
    29,904
    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.

  12. #12
    Super Member Caswews's Avatar
    Join Date
    Feb 2011
    Location
    Quilting, crocheting, sewing and crafting in my Sewing Room...Peaceful and wonderful !!
    Posts
    5,313
    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.
    When Life brings big winds of change that almost blows you over.Hang on tight and Believe.
    Words and hearts should be handled with care-for words when spoken and hearts when broken are the hardest things to repair. Author unknown to me
    Do what you feel in your heart to be right; for you'll be criticized anyway-Eleanor Roosevelt

  13. #13
    Junior Member
    Join Date
    Sep 2011
    Location
    Bellefonte, PA 16823
    Posts
    179
    Donate them to Personal Care Homes or places where they run a food bank, places where people can see them and use them.

  14. #14
    Super Member Annaquilts's Avatar
    Join Date
    Jul 2010
    Location
    SoCal
    Posts
    9,757
    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.
    Last edited by Annaquilts; 07-23-2012 at 07:50 AM.
    Anna Quilts

  15. #15
    Super Member
    Join Date
    Sep 2010
    Location
    MD
    Posts
    1,076
    I've made homemade tomato sauce for pasta and froze it in mason jars.

  16. #16
    Junior Member
    Join Date
    Nov 2011
    Posts
    203
    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.

  17. #17
    Senior Member Ccorazone's Avatar
    Join Date
    Mar 2012
    Location
    Midlothian,Texas
    Posts
    720
    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.

    "Small deeds done are better than great deeds planned"
    Peter Marshall

    "Life is not measured by the number of breaths we take but by the moments that
    take our breath away". - Hilary Cooper
    http://www.etsy.com/shop/2HartsCreations?ref=si_shop

  18. #18
    Senior Member
    Join Date
    Jul 2011
    Posts
    421
    Quote Originally Posted by CindyA View Post
    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?
    Saute them down in olive oil with onions, garlic, bell pepper. Freeze and add to your tomato sauce when cooking spaghetti sauce. Delicious.

  19. #19
    Super Member
    Join Date
    Oct 2011
    Location
    dallas tx.
    Posts
    4,588
    Blog Entries
    3
    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.

  20. #20
    Senior Member
    Join Date
    Jan 2007
    Location
    Michigan's Upper Peninsula
    Posts
    830
    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.

  21. #21
    Junior Member
    Join Date
    Dec 2010
    Location
    South Central PA
    Posts
    267
    Quote Originally Posted by Handcraftsbyjen View Post
    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

  22. #22
    Junior Member
    Join Date
    Feb 2012
    Posts
    114
    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.

  23. #23
    Super Member chips88's Avatar
    Join Date
    May 2012
    Location
    kershaw,south carolina
    Posts
    1,208
    i love fried green tomatoes. fried zuccini

  24. #24
    Super Member tesspug's Avatar
    Join Date
    Nov 2011
    Location
    California
    Posts
    1,777
    Quote Originally Posted by Tartan View Post
    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.
    Frozen tomatoes also make great spaghetti sauce. We keep them all winter.

  25. #25
    Super Member JoyjoyMarie's Avatar
    Join Date
    Feb 2010
    Location
    Dover DE
    Posts
    3,596
    Blog Entries
    1
    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.
    KEEP CALM and CARRY ON!!

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.