You know already that tomatoes are coming in hot and heavy here in Ohio. Sometimes you are so overwhelmed with them you don't know what to do. I've got some recipes and tips; some you may know already, need to be reminded about, or just maybe you'll find a treasure tip you've never heard of before.
I like heirloom tomatoes. They just have this flavor that's outta this world. Not to mention they have varied wonderful colors and shapes. Amish paste is my pick for canning; a meaty little tomato with limited seeds. But there's Chocolate Cherokee, a smoky looking tomato that's tasty, and Cherokee Purple for a color splash. Then there's Goliath, oddly shaped but gigantic! There are plenty of other varieties too.
Sometimes you just can't beat a tomato and mayo sandwich with salt and pepper. But there are other ways to enjoy your abundance. When I'm overwhelmed with a tomato harvest, here are 5 different ways I use them up.
*Slice tomatoes in half, brush with olive oil, salt and pepper. Roast them in the oven 400 degrees or 40-45 minutes. Top with thinly julienned Basil leaves for that extra burst of flavor after you have removed them from the oven. You can add them to soups or salads or just use them as a yummy side dish.
*My favorite usage is to make a cucumber/tomato salad. Easy as can be and great to have in the fridge on those hot days. Peel, de-seed and cube 2 medium size cucumbers, chop a couple fresh tomatoes squeezing out a bit of the juice (or toss in a couple handfuls of cherry tomatoes on hand), cube a block of sharp cheddar cheese, some olives, some chives or garlic chives, and throw in some pepperoni chopped to size. If you have an onion chop and add that too. Add some zesty italian dressing and you have a handy salad.
*Freeze whole tomatoes if you have room in the freezer. Wash and dry them. Add whole tomatoes that have perfect skin, to a gallon size freezer bag. Take out one or two as needed for soups, salads or whatever. Run them under warm water and the skin will slip off and you can chunk them.
*Dehydrate tomatoes to make a powder. Dehydrate in your oven or dehydrator and when fully dry, make a powder by blitzing in your food processor. The powder is great for everything. Make a tomato aioli by mixing in tomato powder with mayonnaise. A great sauce or sandwich addition. You can add it to your dishes, rub it on chicken, or just about anything!
*Make an Italian Tomato Bread Salad, recipe here:
Got any ideas to add? Let me know. I still have some tomatoes to deal with!