Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 Hello Everyone, I have around 20 pounds of fresh tomatoes, and more coming, from my greenhouse. Any ideas on what to do with a mass quantity like this??? Thanks Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2005 Report Share Posted October 16, 2005 can them,dry them, make pasta sauce and can it, etc. I have canned them and it is quite easy if you have a canner and the requisit jars. The you will not be buying canned tomatoes during the winter to make soups, lasagne, etc. --- ladylynn43 wrote: > Hello Everyone, > > I have around 20 pounds of fresh tomatoes, and more > coming, from my > greenhouse. Any ideas on what to do with a mass > quantity like this??? > > Thanks > Debbie > > > Kathleen M. Pelley Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 At 01:50 PM 10/16/2005, you wrote: >Hello Everyone, > >I have around 20 pounds of fresh tomatoes, and more coming, from my >greenhouse. Any ideas on what to do with a mass quantity like this??? > >Thanks >Debbie Oh, Debbie, you lucky! I would either dry them in a food dryer or, most likely, turn them into tomato sauce and freeze it. You can use the tomato sauce in chili, stews, etc. I googled for a recipe, and here's a sample vegan one at this site. It sounds pretty easy to do. But if you don't have any freezer space, I guess you're left with drying or canning. Sherry in Oregon http://www.dianaskitchen.com/page/sauce/ftomato.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 My Mom used to just quick boil them, remove the skins, toss them in a freezer bag, and freeze them. Then she would use them for sauces, rattatouie, etc. Wish I had the tomatoes (and the freezer space!) Cathrine > --- ladylynn43 wrote: > > > Hello Everyone, > > > > I have around 20 pounds of fresh tomatoes, and more > > coming, from my > > greenhouse. Any ideas on what to do with a mass > > quantity like this??? > > > > Thanks > > Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 I've simply tossed them in the freezer on a tray, then when hard put them in larger baggies. Mind you, this means you get skin in your sauce! <grin> Trouble is, you need a large freezer to be lazy like that. Your Mom's system is better by far! > My Mom used to just quick boil them, remove the skins, toss them in a > freezer bag, and freeze them. Then she would use them for sauces, > rattatouie, etc. Wish I had the tomatoes (and the freezer space!) > > Cathrine > > > > --- ladylynn43@j... wrote: > > > > > Hello Everyone, > > > > > > I have around 20 pounds of fresh tomatoes, and more > > > coming, from my > > > greenhouse. Any ideas on what to do with a mass > > > quantity like this??? > > > > > > Thanks > > > Debbie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 My mom has always done the same as you except she doesn't freeze them on a tray first...she's always just tossed them in the baggies and straight into the freezer...needless to say I grew up with the sounds of frozen baggies of tomatoes being thrown against our hard kitchen floor to loosen 'em up a bit prior to going into the pot. I've personally never minded the tomato skins in our sauces, however, if you take the frozen tomatoes prior to cooking and drop them into warm water you'll find the skins just will slide right off as easy as can be! Paul 8~D , " helyngonne " <helyngonne@l...> wrote: > > I've simply tossed them in the freezer on a tray, then when hard put them in larger > baggies. Mind you, this means you get skin in your sauce! <grin> Trouble is, you need a > large freezer to be lazy like that. Your Mom's system is better by far! > > > > My Mom used to just quick boil them, remove the skins, toss them in a > > freezer bag, and freeze them. Then she would use them for sauces, > > rattatouie, etc. Wish I had the tomatoes (and the freezer space!) > > > > Cathrine > > > > > > > --- ladylynn43@j... wrote: > > > > > > > Hello Everyone, > > > > > > > > I have around 20 pounds of fresh tomatoes, and more > > > > coming, from my > > > > greenhouse. Any ideas on what to do with a mass > > > > quantity like this??? > > > > > > > > Thanks > > > > Debbie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 Hi Paul! Hey great minds think alike and all that, eh? Yup, freezing stuff on trays helps (though doesn't guarantee) keeps stuff from sticking together. I freeze all kinds of things this way - a tip I picked up from some dear person whose name I have now forgotten (how embarrassing) but to whom I'm very grateful ;=) (IF it was someone here, stand up and take a bow - much deserved!) >I grew up with the sounds > of frozen baggies of tomatoes being thrown against our hard kitchen > floor to loosen 'em up a bit prior to going into the pot. Did that once with frozen peas - it was raining peas for a while . . . > I've personally never minded the tomato skins in our sauces, however, > if you take the frozen tomatoes prior to cooking and drop them into > warm water you'll find the skins just will slide right off as easy as > can be! True enough - and sometimes I don't bother either. Point is, these lovely red fruits are really great fresh, frozen, canned, home-canned/bottled, pickled or whatever! So versatile!! Best, Pat - who would eat tomatoes at every meal and still want more. Quote Link to comment Share on other sites More sharing options...
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