What To Do With Extra Tomatoes

The recent wave of hot weather and no frost has extended the season for vine-ripened tomatoes. Since ours didn't start ripening until well into August, we're glad to have the extra time to enjoy them. But when you've eaten all the tomato sandwiches you can, what do you do with the rest?

One idea is to cut them into chunks, process briefly in the blender, and simmer until they thicken into a sauce. Add meat or vegetables and serve over pasta. You can also use this sauce to top pizzas.

My favourite way to use surplus tomatoes is to make Italian bruschetta. It's good with crackers, but it's excellent on fresh French bread, topped with a little mozzarella cheese.

Italian Bruschetta

3 cups chopped tomatoes
1/2 cup chopped red onion
1 Tbsp fresh basil (or 1 tsp dried)
2 large cloves garlic
1 Tbsp red wine vinegar
2 Tbsp olive oil
salt and pepper

Mix all ingredients together. Allow to sit for several minutes before serving.

1 comment:

  1. I agree that bruschetta is an excellent use for ripe tomatoes. Add chopped cilantro, sweet red or orange peppers, whatever interesting herbs are on hand, and as many hot peppers as you can stand to your recipe and you'd have a pico de gallo type salsa. That is my personal favourite, although eating the whole bowl at once may have explosive consequences.

    I also used up a couple litres this week by running them through the blender and adding them to a stew. Alas, looks like the hot weather is on the wain and it will soon be green tomatoes and newspaper all over the basement.

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