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Too many tomatoes
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Rod Franklin View Drop Down
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    Posted: 28 April 2012 at 13:30
From time to time I have put in front of me an inordinate amount of a random food item. Today it is tomatoes. They're the big kind you might see at the grocery store and they aren't ripe yet, meaning they are mostly green. They'll turn red as they sit on the counter over the next week or so. I have 20 of them. This has happened to me before and I'm not complaining, but it puts me in a mental bind. The last time it happened I made a simple tomato sauce and froze it in bags of which I still have several.

This time I don't know what to do. I have too much tomato sauce now. So I ask, what would you do with twenty unripe hot house tomatoes?
Hungry
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TasunkaWitko View Drop Down
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http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1487&title=canning-whole-halved-quartered-tomatoes
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 03:17
There's always fried green tomatoes, or maybe a small batch of picalilli?
Go ahead...play with your food!
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HistoricFoodie View Drop Down
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 04:02
Fried green tomatoes with country ham salad and you've got the makings of a meal.
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 06:23
Homegrown, sunripened tomatoes? I would eat most of them. Maybe just stew the rest of them in their own juice, nothing added; nor fat nor seasoning, let them stew lid-off to reduce, turn through a foodmill to remove pips and peels and freeze the result in ready to use batches for sauces?
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 07:26
Good Morning,
 
I am a Gazpacho ( cold tomato soup ) woman, thus, perhaps, let them ripen up a bit and / or I have seen Mexican style Green Tomato Gazpachos too.
 
Have nice Sunday. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead View Drop Down
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Salsa!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 08:32
Cool idea Melissa ! Tortilla chips for dipping ...
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Rod Franklin View Drop Down
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Thanks for all the great replies! I've never made Gazpacho, so that's definitely on the list. Thanks Margi, I'll look on here for a recipe.

Salsa idea I like too. I make that all the time. Normally I make a cooked type of salsa, and I have a bunch in the fridge right now. So, I'm not sure about that direction.

No canning gear around here, beyond a few jars lying around. I'm not sure I want to gear up for that. Good idea though because I like home canned stewed tomatoes and as a kid I remember just eating them cold with sugar on them. Sounds weird I suppose, but it's a thing that I had forgotten about. Thanks for the memories Ron.

Fried green tomatoes I have never had. I don't know about them. The tomatoes are like a surplus item that was originally destined to be on the shelf for sale at a grocery store. These things are like they would be as they were just delivered to the loading dock behind a mega-mart grocery store. As such, these tomatoes are not completely green like I would guess is required for fried tomatoes. When I got them they were maybe 30% pink. These are almost completely pink today and heading for red as I write. I don't know but they might be too far along for frying.

I wish they were sun ripened home grown tomatoes, but they aren't.

I was thinking maybe stuffed baked tomatoes that could be frozen uncooked and taken out as required to be baked off in the oven as an easy but still a little bit special side dish. Anyone have any tried and true recipes for such?

Anyway, thanks all for your input. You folks are great.

Hungry
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HistoricFoodie View Drop Down
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 April 2012 at 16:00
Here's a nice side-dish as they ripen:
 
Slice the tomatoes about a half inch thick. Mix together some worcestershire and hot sauce in whatever ratio you prefer.
 
Line a baking sheet with foil and spray it lightly with oil. Then dip the tomatoes into the worcestershire/hot sauce mixture, and lay them on the tray, coated side up. Sprinkle each slice with parmesan, asiago, or pecorino. Pop under the broiler until cheese melts and tomatoes are just warmed through.
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that soundes really good, brook ~
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Rod Franklin View Drop Down
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Points: 921 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 30 April 2012 at 04:57
Yeah brook, that sounds good and it will be made this evening. Thanks
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Lemme know what you think of it, Rod.
 
FWIW, I actually brush the wocestershire mixture onto the tomato slices, but figured dipping was easier for most people.
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If you've still not figured out what to do with them all and they are sitting there getting overly ripe, I've got a recipe for you. You really need RIPE, overripe even, tomatoes for this. But it's my favorite tomato recipe ever.

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Rod Franklin View Drop Down
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Well, I waited another day or so for things to become a little more ripe and then tried Brooks recipe.

I used a mix of ripe and not-so-ripe tomatoes for the attempt. I brushed a standard issue Tabasco type sauce mixed with Worcestershire sauce, and topped with finely grated Parmesano Reggiano. Onto a olive oiled sheet and under a hot broiler, but not too close for 10 minutes, till they just began to brown at the edges. I drizzled more EVOO on them as they came from the oven. Just a moment before service I grated a bit more cheese on them.

Very good Brook! A seamless melding of the Worcestershire and tomato; the heat was just the right addition. The saltiness of the cheese brought it all together and heightened all to make this recipe a permanent keeper.

I could see this combination as a Bruschetta topping, or just served with good garlic bread broiled till toasted along with the tomatoes. A little prosciutto and some fruit and stylin' we would be!

Thanks Mr. Historic Foodie.

Next up, Gazpacho.

Hungry
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Well, then, my work here is done. Approve
 
Glad it worked out for you, Rod. And I agree, it's a great burschetta topping.
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Points: 343 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 06:30

In my country we have our very own summery stuffed tomatoes "tomate crevette", served with.. frites of course. Easy and delicious. It has to be very ripe tomatoes, peeled (see next recipe). Cut a little cap from the bottom of the tomato and hollow the tomato without piercing it. We use our small Northsea grey shrimp for this, preferably handpeeled at home. Anyway, use the best tasting small shrimp you can get your hands on. Simply mix the shrimp with homemade mayo and a pinch of cayenne pepper and some finely chopped parsley. Fill the tomatoes abundantly until the shrimp piles up above the tomatoes. Put the cap you cut off back on. Serve with the best frites you can make and lettuce.

Another stuffing I just discovered in the spring edition of the french "Saveur" magazine, part of an article about Istanboul. They use peppers to fill but I'm sure tomatoes will work as well.

I haven't made it yet, but I certainly will! It's for 4 persons.

The ingredients are 8 soft tasting peppers (piments doux), I would go for 4 large tomatoes, 60 grams rice, 2 medium sized onions, 50 grams (unsalted) pistachios, 1 teaspoon pomogranate sirup, 1 small teaspoon of sumac, 2 tbsp passata, salt, black pepper, 50 ml olive oil, 1 glass of tomato juice. I left out what they call 1 teaspoon of "pâte de piment", I will change this with chiliflakes or a pinch of harissa paste.

- make a cross incision in the bottom of the tomatoes and plunge the tomatoes for a few seconds in hardboiling water. Cool asap in icecold water, peel and hollow the tomatoes.

- use some of the olive oil and sweat on very low fire, during 15 minutes; chopped onion, rice and pistachios

- Add the pomogranate sirup, the passata, pinch of chili flakes (or harissa paste), salt and pepper. Let simmer for another 2-3 minutes and set aside to cool.

- Fill the tomatoes loosely with this filling. Put on an ovendish.

- season with some olive oil, sumac mixed with the tomato juice.

- cover carefully (a sheet of aluminiumfoil might be ok) and bake in the oven at 170°C/300°F for around 30 minutes

- Can be served hot or cold.
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