Tomato Explosion

[Anonymous]

Anonymous wrote:Bruschetta

Or Bruschetta Chicken:

Make Bruschetta tomatoes as you would usually, put them on top of grilled chicken, put both on top of Angel hair pasta and sprinkle with parmesan. Totally yummy, really easy, and rather healthy!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bruschetta

Or Bruschetta Chicken:

Make Bruschetta tomatoes as you would usually, put them on top of grilled chicken, put both on top of Angel hair pasta and sprinkle with parmesan. Totally yummy, really easy, and rather healthy!

OP here-- we actually have done this (and have for several years with our non-grown tomatoes.) If anyone is looking for a recipe, I recommend marinating chicken in Italian dressing, grilling, and while grilling creating a bruschetta topping of tomatoes, red onions, Italian seasoning, olive oil, salt and pepper, and a dash of feta cheese mixed in. It is my go-to summer grilling recipe.

[Anonymous]

What a great dilemma ! Good job, OP. = )

[Anonymous]

Does anyone have a homemade marinara recipe? Allrecipes is failing me right. I need to at least blister them tomorrow if not make the whole marinara.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Marinara sauce (no recipe, sorry) and freeze it. Next year maybe you could donate it to your local food bank.

This is a really nice idea--they so infrequently get fresh produce.

Actually Manna is accepting donations of fresh produce

[Anonymous]

This is also my first successful year of tomatoes, and I made sauce last week. Here's how I did it with 5lb. of tomatoes. I got one quart of sauce.

You will need:
5 lb tomatoes
Large ice bath
1 Tbsp. extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
Fresh snipped basil, to taste, cut into shreds
Salt, to taste
Optional vegetables (I roasted and de-seeded 10 homegrown Hungarian wax peppers and added them.)

Get a large pot of water boiling. Next to that, set a large ice bath and a third large bowl (empty).

Remove stems from tomatoes and score small x's in the base of each tomato.

Working with 4 or 5 tomatoes at a time, place into the boiling water for 45-60 seconds. Remove immediately with a slotted spoon and place into the ice bath for just a few seconds. Place into the empty bowl. Repeat for all tomatoes.

Peel skins off of tomatoes and cut into quarters.

Remove seeds from tomatoes. I crushed the quarters with my (clean) hands over a large bowl to do this, but you can use a spoon.

Place tomatoes into a food processor and pulse until desired coarseness is achieved.

Heat the olive oil in a large pot. When hot, add the onion. Stir for 3 minutes or until onion is soft.

Stir in tomatoes, garlic, basil, and salt (if you're adding other vegetables, add them now)

Simmer for 45 to 90 minutes until desired flavor and thickness is achieved (The longer you let it go, the less "raw" it tastes. I let mine go for about 75 minutes)


I put it into a Tupperware and stored it in the fridge for two days before using. Can also be frozen. Enjoy and good luck!

[Anonymous]

As PP mentioned, you can freeze sauce. Good option if you don't have the tools/time to doing canning/preserving.

[Anonymous]

Anonymous wrote:This is also my first successful year of tomatoes, and I made sauce last week. Here's how I did it with 5lb. of tomatoes. I got one quart of sauce.

You will need:
5 lb tomatoes
Large ice bath
1 Tbsp. extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
Fresh snipped basil, to taste, cut into shreds
Salt, to taste
Optional vegetables (I roasted and de-seeded 10 homegrown Hungarian wax peppers and added them.)


Get a large pot of water boiling. Next to that, set a large ice bath and a third large bowl (empty).

Remove stems from tomatoes and score small x's in the base of each tomato.

Working with 4 or 5 tomatoes at a time, place into the boiling water for 45-60 seconds. Remove immediately with a slotted spoon and place into the ice bath for just a few seconds. Place into the empty bowl. Repeat for all tomatoes.

Peel skins off of tomatoes and cut into quarters.

Remove seeds from tomatoes. I crushed the quarters with my (clean) hands over a large bowl to do this, but you can use a spoon.

Place tomatoes into a food processor and pulse until desired coarseness is achieved.

Heat the olive oil in a large pot. When hot, add the onion. Stir for 3 minutes or until onion is soft.

Stir in tomatoes, garlic, basil, and salt (if you're adding other vegetables, add them now)

Simmer for 45 to 90 minutes until desired flavor and thickness is achieved (The longer you let it go, the less "raw" it tastes. I let mine go for about 75 minutes)


I put it into a Tupperware and stored it in the fridge for two days before using. Can also be frozen. Enjoy and good luck!

Thank you! This is dummy proof and simmering on my stove right now

[Anonymous]

OP, last year I took a ton of tomatoes to work. Just left them in the office kitchen and people grabbed a few to take home. You and/or DH can do that if you get stuck! Lots of people don't have access to a garden and will appreciate it.

[Anonymous]

blanch/steam and freeze for sauces

[Anonymous]

I make a casserole with broccoli, white beans, tomatoes, black olives, bit of crushed garlic and mozzarella on top.