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YACT: 2 pounds of tomatoes
- Thread starter nageov3t
- Start date
MixMasterTang
Diamond Member
The consistency of blended up tomatos will be a bit different than tomato paste, but you could still make it work. You could also make some good pasta sauce with them.
queenrobot
Platinum Member
Tomato sandwiches?
DisgruntledVirus
Lifer
Cut, salt, and enjoy.
Or cut, put mayo/miracle whip on, and enjoy
Or make some pasta sauce and freeze extra
Or make chili
Or throw them at a performer on stage
Your pick, but for me I would do the first three options.
Or cut, put mayo/miracle whip on, and enjoy
Or make some pasta sauce and freeze extra
Or make chili
Or throw them at a performer on stage
Your pick, but for me I would do the first three options.
No, you can definitely use tomatoes, so long as you have something to thicken them a little. Evaporation and corn starch might do the trick. Will make a decent pasta sauce, like MixMasterTang said, if it doesn't turn out perfect for pizza. Just don't use too much sauce on your dough, and it will come out fine.
HardcoreRobot
Lifer
big batch of homemade tomato sauce, freeze for those days u dont feel like cooking a full meal
dice and put into chili
slice, drizzle balsamic, consume
dice and put into chili
slice, drizzle balsamic, consume
MaxDepth
Diamond Member
Wow, Jersey tomatoes are making a comeback.
That being said, here are some things to do with them 'maters:
1. Blanch them. Cut the core out from the top and cut an 'X' score on the bottom. Get a pot of water boiling and turn it down to a simmer (just a few bubbles rising to the top, not bubbling. Stick the tomatoes into the water for about 60 seconds then stick them in a pot of ice cold water. This is known as shocking the produce. The idea is not to cook the tomatoes but to make the skin pull away from the fruit. Peel the tomatoes.
Once peeled:
2. If you can, then can. Canning is not as dangerous as it used to be and you still can find canning products in wal-mart. Canning will preserve your harvest much longer than open air.
3. Dehydrate them. "Sun dried" tomatoes are fully of concentrated flavor and last much longer. Watch out for bacteria though, if you put them in oil.
4. Smoked tomatoes. I'm trying it this weekend.
5. Sauce and paste: take the peeled tomatoes and remove the seeds. Put the remaining flesh into a processor or grinder and follow the instructions for either one. You can "can" both.
As for pizza, slice whole tomatoes or dice them and put them on top. They'll bake just fine.
That being said, here are some things to do with them 'maters:
1. Blanch them. Cut the core out from the top and cut an 'X' score on the bottom. Get a pot of water boiling and turn it down to a simmer (just a few bubbles rising to the top, not bubbling. Stick the tomatoes into the water for about 60 seconds then stick them in a pot of ice cold water. This is known as shocking the produce. The idea is not to cook the tomatoes but to make the skin pull away from the fruit. Peel the tomatoes.
Once peeled:
2. If you can, then can. Canning is not as dangerous as it used to be and you still can find canning products in wal-mart. Canning will preserve your harvest much longer than open air.
3. Dehydrate them. "Sun dried" tomatoes are fully of concentrated flavor and last much longer. Watch out for bacteria though, if you put them in oil.
4. Smoked tomatoes. I'm trying it this weekend.
5. Sauce and paste: take the peeled tomatoes and remove the seeds. Put the remaining flesh into a processor or grinder and follow the instructions for either one. You can "can" both.
As for pizza, slice whole tomatoes or dice them and put them on top. They'll bake just fine.
AmpedSilence
Platinum Member
dullard
Elite Member
The best pizza sauce uses NO paste. Paste is too sweet.
1) Chop onion and garlic. I like about 1/2 cup chopped onion and 1 tbsp chopped garlic.
2) Simmer the onion and garlic in olive oil. Cook ~10-15 minutes for mild taste, or ~5 min for sharper garlic and onion taste. For even more flavor, only cook half of them and toss in the other half right at the end (uncooked).
3) Finely chop, or mash, or blend one large tomato (or two medium tomatoes).
4) Add the tomatoes to the garlic/onion when the desired cooking time has been reached.
5) Add a small can of tomato SAUCE. You could use more of your fresh tomatoes instead of sauce, but it'll need to simmer longer.
6) Generously add basil and oregano. Try at least 1 tbsp each. I'd do it in stages and taste it until you like it.
7) Generously add salt until it isn't sweet any more.
8) Add a dash of black pepper and some red pepper (flakes or ground). I like a lot of red pepper (1 tsp at least), but I like my food hot.
9) Simmer until thickened. The more you simmer, the better it'll be. But it is fine after 5 minutes if you are in a rush.
The whole thing is about 5 minutes of actual labor and can be done in as little as 15 minutes if you are in a hurry. I really like to let it simmer an hour while I make the pizza dough and toppings though.
Change the spices in step 6 and you have a chili or spaghetti sauce base. Just add beans, meat, green peppers, more onion, and cumin for chili. For spaghetti, most people will like it with mushrooms or eggplant or green peppers. This is really a versitile sauce, and it takes so little time to make. It freezes quite well too, so you can make it now before they rot and eat it months later.
It is better with roma tomatoes since romas need less simmering time. But the Jersey tomatoes will work just as well.
1) Chop onion and garlic. I like about 1/2 cup chopped onion and 1 tbsp chopped garlic.
2) Simmer the onion and garlic in olive oil. Cook ~10-15 minutes for mild taste, or ~5 min for sharper garlic and onion taste. For even more flavor, only cook half of them and toss in the other half right at the end (uncooked).
3) Finely chop, or mash, or blend one large tomato (or two medium tomatoes).
4) Add the tomatoes to the garlic/onion when the desired cooking time has been reached.
5) Add a small can of tomato SAUCE. You could use more of your fresh tomatoes instead of sauce, but it'll need to simmer longer.
6) Generously add basil and oregano. Try at least 1 tbsp each. I'd do it in stages and taste it until you like it.
7) Generously add salt until it isn't sweet any more.
8) Add a dash of black pepper and some red pepper (flakes or ground). I like a lot of red pepper (1 tsp at least), but I like my food hot.
9) Simmer until thickened. The more you simmer, the better it'll be. But it is fine after 5 minutes if you are in a rush.
The whole thing is about 5 minutes of actual labor and can be done in as little as 15 minutes if you are in a hurry. I really like to let it simmer an hour while I make the pizza dough and toppings though.
Change the spices in step 6 and you have a chili or spaghetti sauce base. Just add beans, meat, green peppers, more onion, and cumin for chili. For spaghetti, most people will like it with mushrooms or eggplant or green peppers. This is really a versitile sauce, and it takes so little time to make. It freezes quite well too, so you can make it now before they rot and eat it months later.
It is better with roma tomatoes since romas need less simmering time. But the Jersey tomatoes will work just as well.
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