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    1. #1
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      Scoutpout's Avatar
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      Tomato use help!

      So up until late last week my 2 tomatos in the planter were giving me 2 tomatos a day, almost managable (LOTS of toasted tomato sandwiches, and Scout got a good chunk in his dinner dish every night), then the dreaded blight arrived... and I finally realized i had a big problem yesterday. i have pruned back everything possible, there;s still un-infected leaves and new growth, so I hope the 15 or so green tomatoes at least ripen before its toast for the plants...

      3 days ago my nice old portugese neighbour said he'd hung a bag on the fence for me = 4 big beautiful tomatoes from his garden, he must be having a bumper crop if my 2 little plants were producing what they were - he's a gardening genius! I thanked him profusely, and wondered to myself what was i going to do with 7 ripe tomatoes.... wound up throwing together a sort of greek pasta salad with coarsely chopped (think more like chunked) tomatoes, red onions, bocacchinni pearls, sliced cremini mushrooms tossed in greek salad dressing, and crumbled feta cheese. Sat overnight in the fridge, had it for dinner with the bbq hamburgs sat night. Sent mum and dad home with most of it to give away as it likely wouldnt keep long.

      Today my nice neighbour said he put another bag on the fence for me.....6 large tomatoes! what a bounty! but what the heck am i going to do with them plus the 2 i had left? Scout got given 2 off my plant this afternoon, they were ripe but split.

      Not enough to drag out the canning equipment, but too many to just eat.... any ideas?

    2. #2
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      Ratatouille! Sauce!

      I love these:
      http://smittenkitchen.com/blog/2013/...ffed-tomatoes/
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      Scoutpout (09-03-2014)

    4. #3
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      Have you ever tried Lecsó? It's delicious and the main advantage is that it makes almost no difference whether you use fresh or frozen tomatoes. Here's more info:
      Lecsó - Wikipedia, the free encyclopedia
      Actually, I've got the same tomato problem now, so it's gonna be Lecsó this weekend.
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    6. #4
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      Charlotte K.'s Avatar
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      Yummy ideas so far! One can simply wash tomatoes, cut out the stem scar, and freeze them. Then they can be used instead of canned tomatoes in a recipe when you need them. If you are freezing them whole, tray freeze them first. They do take less room in the freezer if chunked and then put in freezer bags or containers. There is no need for blanching and peeling. Enjoy the bounty.

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      Scoutpout (09-03-2014)

    8. #5
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      Quote Originally Posted by Charlotte K. View Post
      Yummy ideas so far! One can simply wash tomatoes, cut out the stem scar, and freeze them. Then they can be used instead of canned tomatoes in a recipe when you need them. If you are freezing them whole, tray freeze them first. They do take less room in the freezer if chunked and then put in freezer bags or containers. There is no need for blanching and peeling. Enjoy the bounty.
      I was going to suggest this too. Except I cut them into about one inch chunks, they thaw out faster if they're cut up. I froze them whole one year and when they hit each other in the freezer, when I would be rooting around for something else, they would make the most lovely, musical bonking sound. Really, I used to go down and hit them against each other just to hear it.

      Yes, I was going to say I'd go down and bonk them but changed my mind.

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      Scoutpout (09-03-2014)

    10. #6
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      This is my favorite thing with good summer tomatoes: Slice tomato. Place slices on a cookie sheet lined with foil. On each slice put the following: sprinkle of salt and pepper, 1 leaf of basil, 1 small piece of fresh mozzarella. Bake at 425 for 5-8 minutes.
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    12. #7
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      Wow, had no idea you could freeze them like that! After dog class that's what I'm going to do. i wound up making a repeat of the greek pasta salad thingy last night, and now i've got 2 huge bowls of it sitting in the fridge, this time with LOTS of tomatos. and the sliced tomatoes baked with mozza sounds really delish too

    13. #8
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      POPTOP's Avatar
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      When I lived in Savannah, a coworker had connections to commercial tomato fields. After the last picking there were still tons of tomatoes left. We'd spend an evening picking, bags and bags full. Usually would come home with 6 paper shopping bags full. Dunked in boiling water (blanch), then cold and they would peel very easily. Bag and freeze. Great for all kinds of recipes on those cold winter days. With that many I did not chop them up, froze whole without the skin.

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      Scoutpout (09-09-2014)

    15. #9
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      I can think of two recipes off the bat.

      1) bruschetta - you can find any recipe online, so yummy
      2) sunshines - ok I learned to make these in home ec. back in high school. - toast some bread just until it's getting crispy, very very light brown, add a kraft cheese slice, a large slice of tomato and sprinkle bits of ham or bacon. Broil in oven on low level until cheese starts to bubble. So good, I still make these for my kids although they do not like tomatoes, so I make them with bacon, ham, olives, whatever is on hand.

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      Scoutpout (09-09-2014)

    17. #10
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      SALSA!!! Buy some jalapeños, cilantro and go for it!! Add onion, oregano, a dash of vinegar, a little bit of garlic. Get some Santigo Chips and go for it!!

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      Scoutpout (09-09-2014)

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