ISO: Recipes for Summer's End Tomatoes

[Jeanne G]

I'll try this again. I posted it yesterday but it disappeared so forgive me if it reappears!

I am looking for recipe(s) that use a lot of tomatoes. I have some that are ripe - not enough to can - and want to do something with them before they spoil. I've baked my cherry tomatoes w/ balsamic vinegar, olive oil, feta, parm & garlic but am looking for other ways to cook or use them up. The quantity per recipe I'd like is something like - up to 10 tomatoes. So, a recipe where tomatoes are the biggest ingredient! http://www.cookinglight.com/bbs/smile.gif
Any suggestions?!

And I've made enough salsa to last me through the year, so something other than that! http://www.cookinglight.com/bbs/wink.gif

[Grace]

We LOVE this soup - you can make a double batch - it freezes very well. I am going to be making some of this soon myself (I have to go BUY the tomatoes!!! How sad!). But it really is good.

CookWare(tm) from Cooking Light(r)

Tomato-Basil Soup

SOURCE: Cooking Light YEAR: July 2000 PAGE: 135

INGREDIENTS FOR 8 SERVINGS:
4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread baguette

INSTRUCTIONS:
1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer,
uncovered, 30 minutes.

2. Place tomato mixture and basil in a blender or food processor; process
until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper.
Add cream cheese, stirring well with a whisk, and cook over medium heat until
thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced
basil, if desired. Serve with bread. Yield: 8 servings (serving size: 1 cup
soup and 1 bread slice).

Note: Refrigerate remaining soup in an airtight container for up to 1 week.

NUTRITIONAL INFORMATION:
CALORIES 133 (30% from fat); FAT 4.4g (sat 2.4g, mono 1.3g, poly 0.4g);
PROTEIN 5.4g; CARB 18.7g; FIBER 1.9g; CHOL 12mg; IRON 1.5mg; SODIUM 310mg;
CALC 77mg

[Vanessa]

Tomato Chutney

2 lb Tomatoes; peel; chop coarse
1 lb Tart apples; peel, core; chopped
2 md Onions; chopped
1 c Cider vinegar
1 tb Salt
1 c Packed brown sugar
1 c Golden raisins
1 Cl Garlic; minced .
1/2 ts Ground cinnamon
1/2 ts Dry mustard
1/4 ts Cayenne pepper
1/8 ts Ground allspice
1/8 ts Ground ginger
1/8 ts Ground cloves


Combine all ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until mixture thickens, stirring frequently.

Pack hot chutney into hot sterilized jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3 pints.

Source: A Taste of Home, Aug/Sept 93

[Wienie]

Cheryl, that's the right recipe. It is excellant and freezes well.
Wienie

[This message has been edited by Wienie (edited 10-24-2000).]

[Jeanne G]

WOW

Thanks for all the awesome suggestions! I am going to be cooking tomatoes TO-night! I've never roasted tomatoes either. I have a combo of romas and supersonic. Can you roast the larger ones?

[Wienie]

Jeanne, I made this first with Roma's only, and the second time with a mix. The only difference I could see, was that the large tomatoes rendered a bit more juice. I just poured some off after roasting, but reserved it and added some to the processor to get the right consistency. I also deseeded the tomatoes. Just my preference. As for the taste, I didn't notice a difference. Excellant either way. This sauce is also a great way to use up fresh herbs before season's end.
Hope you agree.
Wienie http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Wienie (edited 10-24-2000).]

[This message has been edited by Wienie (edited 10-24-2000).]

[mlou]

Oh Jeanne,
What about those that are still green? Just thinking about even though that is not what you asked but a new thing was introduced to me that I thought might interest you. I am sure you are aware that green tomatoes can be wrapped in brown paper bags and will ripen, right? A friend of mine introduced me to green tomato pickles this year is the revelation. Sounds odd but they are wonderful!! If you have greenies around you can cut them in wedges and can them just as you would dill pickles! Oh, and how can you ever have enough salsa?haha

[Jeanne G]

Wienie,
Thank you for the input. I was first going to make the Tomato Basil b/c I was unsure about roasting the tomatoes. But I think I'll make them both, I checked and have enough of each types!

It's going to be a "food" sort of evening, I'm making more than what's listed! My kinda night. http://www.cookinglight.com/bbs/smile.gif

Mary Lou,
How do you do the green tomatoes? I have never pickled anything although I copied a couple pickling recipes this fall for next years crop. I picked quite a few tomatoes b/c not long ago we had a snow(four letter word to me) scare. But there's more out there and it didn't even frost.

Thanks!!! http://www.cookinglight.com/bbs/wink.gif

[Wienie]

There had been a thread a few months back for tomatoes and I got a Roasted Tomato Sauce recipe off of it. I can't seem to find it in the Search function, but maybe the owner of the recipe will read this and post it. It was excellant. I made it three times already this season. It freezes great. I'll be set for the winter.
By the way the Tomato-Basil Soup is outstanding.
Good Luck!
Weinie

[This message has been edited by Wienie (edited 10-24-2000).]

[phantomcg]

I'm not the original poster, but I did keep this, so here it is. Although, I thought the original post said something about using it right away, so maybe this is not the same recipe.

Roasted Fresh Tomato Sauce (from Joan Lunden's cookbook)

4 pounds ripe plum tomatoes
8 to 10 garlic cloves, peeled
1 medium onion, coarsely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh herbs, optional
salt and pepper, to taste

1. Preheat oven to 400 degrees.

2. Cut tomatoes lengthwise into quarters and arrange them in layers in a shallow roasting pan. Sprinkle onion and garlic around the tomatoes and drizzle the oil over the vegetables. Roast the vegetables for 50 to 60 minutes or until the tomatoes are lightly browned and the garlic is tender when pierced with a knife. Transfer the mixture, in batches, to a food processor and chop coarsely or puree until fine. Add salt and pepper to taste and chopped herbs.

I haven't tried it yet, but it sounds wonderful.

Cheryl

[mlou]

Sterilize pint jars and fill with cleaned tomato wedges. Bring to a boil 1 qt. water, 1/4 cup salt, and 1 cup vinegar. Fill the jars and place a sprig of fresh dill in each. Seal jars as usual. I put some peppercorns in some and a piece of cayenne in some too....YUMMY!

[Jeanne G]

Mary Lou,
Maybe I can catch you since it looks like we're on close to the same time...

Originally posted by mlou:
Seal jars as usual. I put some peppercorns in some and a piece of cayenne in some too....YUMMY!

When you say seal jars as usual do you mean water bath? I'm guessing you do, since all I know about tomatoes is that they do need a water bath. But maybe not with pickling liquid??

Thank you!!

[mlou]

Yes, that is what I meant. Many things it seems seal themselves but mine didn't, I'm guessing because the tomatoes are not hot so a water bath is a safe bet. Have a great weekend!