Easy tomato recipes?

[ringstrue]

I have like 15 tomatoes I gotta use up. Are there any recipes to use up a lot of tomatoes that don't take hours to make? I really didn't think my garden would do so well this year.

[mbcdefg]

I haven't made these yet, but they looked great when Lidia in Italy made them on her TV show. It looks like it's just cubed bread mixed with cheese, and then you put it all in a hollowed-out tomato, crack an egg on top, and bake: www.biography.com/news/lidia-bastianich-recipes-gluttonous-tomatoes

[2curlydogs]

Homemade Tomato Sauce - I just throw them in a crockpot either by themself or with some other random veggies (eggplant, peppers, onion, carrots) so the crockpot is stuffed full. No water. Let them stew over night. Puree with immersion blender in the morning. Makes a nice base for pizza sauce, marinara sauce, etc.

whatrecipe.blogspot.com/2010/08/eggplant-zucchini-and-tomato-casserole.html

whatrecipe.blogspot.com/2009/07/garden-bounty-minestrone.html

briannalee.wordpress.com/2008/09/05/roasted-tomato-basil-soup/

[tacosforlife]

Grilled cheese with tomato.

BLT (preferably with avocado).

Pasta sauce (make a lot and freeze it).

PIZZA.

Frittata with tomato and cheese.

Tomato salad with balsamic vinegar and fresh basil.

Caprese salad.

[sushi]

Caprese
Salsa
Tomato sauce

[wawa]

I eat 'em sliced with a sprinkle of seasoned salt. Tastes like summer.

But otherwise I'm really intrigued by curly's method.

[2curlydogs]

Sept 19, 2014 12:15:00 GMT -5 wawa said:

I eat 'em sliced with a sprinkle of seasoned salt. Tastes like summer.

But otherwise I'm really intrigued by curly's method.

I used to do the whole thing where you blanch the tomatoes, then peel the skin off, then slice and remove the seeds, blah blah blah.

Now I just rinse a bit, remove the green stem, slice in half, then into the crockpot they go.  It's faster. And easier. And lazier. With a good immersion blender the skins and seeds aren't a factor. You could conceivably strain it or run it thru a foodmill if you're really anal.

[wawa]

Sept 19, 2014 12:32:04 GMT -5 2curlydogs said:

Sept 19, 2014 12:15:00 GMT -5 wawa said:

I eat 'em sliced with a sprinkle of seasoned salt. Tastes like summer.

But otherwise I'm really intrigued by curly's method.

I used to do the whole thing where you blanch the tomatoes, then peel the skin off, then slice and remove the seeds, blah blah blah.

Now I just rinse a bit, remove the green stem, slice in half, then into the crockpot they go.  It's faster. And easier. And lazier. With a good immersion blender the skins and seeds aren't a factor. You could conceivably strain it or run it thru a foodmill if you're really anal.

I have all the tools to make this happen.  This might have to happen.  The veggie stand near my house used to have the big tub 'o bruised maters for super cheap deal and I've always passed it up because the idea of doing the blanching/peeling/etc was so daunting. 

[ijack]

Sept 19, 2014 11:54:13 GMT -5 2curlydogs said:

Homemade Tomato Sauce - I just throw them in a crockpot either by themself or with some other random veggies (eggplant, peppers, onion, carrots) so the crockpot is stuffed full. No water. Let them stew over night. Puree with immersion blender in the morning. Makes a nice base for pizza sauce, marinara sauce, etc.

whatrecipe.blogspot.com/2010/08/eggplant-zucchini-and-tomato-casserole.html

whatrecipe.blogspot.com/2009/07/garden-bounty-minestrone.html

briannalee.wordpress.com/2008/09/05/roasted-tomato-basil-soup/

do you leave the seeds in?

OP - I make bruschetta topping with garlic, mozzarella, avocado, evoo and balsamic vinegar. Or actually cube and toast bread and throw it all together with those ingredients for panzanella

[2curlydogs]

Sept 19, 2014 12:40:57 GMT -5 ijack said:

Sept 19, 2014 11:54:13 GMT -5 2curlydogs said:

Homemade Tomato Sauce - I just throw them in a crockpot either by themself or with some other random veggies (eggplant, peppers, onion, carrots) so the crockpot is stuffed full. No water. Let them stew over night. Puree with immersion blender in the morning. Makes a nice base for pizza sauce, marinara sauce, etc.

whatrecipe.blogspot.com/2010/08/eggplant-zucchini-and-tomato-casserole.html

whatrecipe.blogspot.com/2009/07/garden-bounty-minestrone.html

briannalee.wordpress.com/2008/09/05/roasted-tomato-basil-soup/

do you leave the seeds in?

OP - I make bruschetta topping with garlic, mozzarella, avocado, evoo and balsamic vinegar. Or actually cube and toast bread and throw it all together with those ingredients for panzanella

Yes. Seeds in, skin on. The immersion blender takes care of the rest.

[dawnzersong]

I made a big batch of this soup last night and froze it in individual portions for work lunches:

www.doradaily.com/my-blog/2014/09/roasted-eggplant-and-tomato-soup.html

It was kind of bland, though- if I make it again, I'll add more garlic, salt, and pepper.

[ringstrue]

Sept 19, 2014 12:30:27 GMT -5 Lucy Honeychurch said:

I like slicing them in quarters, drizzling with oil, salt and pepper, and roasting for an hour; then puree in a pot with an immersion blender, add chicken stock and plenty of smoked paprika, and heat up. mmmmm. Best tomato soup ever.

How many tomatoes do you use to make this?

[ringstrue]

Sept 19, 2014 11:54:13 GMT -5 2curlydogs said:

Homemade Tomato Sauce - I just throw them in a crockpot either by themself or with some other random veggies (eggplant, peppers, onion, carrots) so the crockpot is stuffed full. No water. Let them stew over night. Puree with immersion blender in the morning. Makes a nice base for pizza sauce, marinara sauce, etc.

whatrecipe.blogspot.com/2010/08/eggplant-zucchini-and-tomato-casserole.html

whatrecipe.blogspot.com/2009/07/garden-bounty-minestrone.html

briannalee.wordpress.com/2008/09/05/roasted-tomato-basil-soup/

How would you make a marinara sauce from this? I think I could try it but I'm nervous it'd be bland and I'd season it all wrong .