Our garden is overflowing with tomatoes….beefsteak, yellow pear and cherry. I’ve been looking around for creative ways to use up all these lovely toms….here are some of our favorite ideas!
1. Tomato Dip
This is sort of in-between a salsa and a pico de gallo. Our mom (Finch’s and mine) started making this in the mid-70’s…and it is STILL delish! Not to mention super-easy.
- 6-8 beefsteak tomatoes, chopped
- 2 oz chopped green chilies (the cans come in 4 oz sizes, so use half the can for this and freeze the rest for later)
- 3 green onions (the entire stalk, from white bulb to green tip), sliced thinly
- Salt and pepper to taste
Mix all ingredients together and set aside for 30 minutes to an hour, to allow flavors to meld. Enjoy with chips or as a topping on grilled fish or chicken breast!
2. Bacon, Egg and Tomato Sandwich
This is another family favorite that our mom used to make. Check out the recipe here!
3. Zucchini Tomato Gratin
I found this AMAZING recipe last week on Pinterest, by Marie at Proud Italian Cook. It’s a baked gratin with zucchini and tomato (plus romano cheese and other yummy ingredients)….so I’ll be able to use not only our garden tomatoes but the last of our zucchini! We had this for dinner tonight. OH MY GOSH….it is AMAZING!
I made several ingredient substitutions: grated parmesan for the romano; thinly sliced white onion for the Vidalia; and homemade bread crumbs for the Italian. It was still delicious!
Check out Marie’s recipe here.
4. Grilled Cheese and Tomato Sandwich
Here’s another way we love to use tomatoes. Make a delicious grilled cheese using the following ingredients:
- Whole grain bread (your choice)
- Sliced beefsteak tomatoes
- Sliced Tillamook cheddar cheese (or Tillamook Colby–they’re both great!)
- Miracle Whip
Assemble the sandwich and grill. SO good!
5. Sun-Dried Tomatoes…from the Oven
I’ve never dried tomatoes from our garden…..yet. I think it’s time! Sheena at The Little Red House has a recipe for drying tomatoes in the oven that sounds simple….and will provide a wonderful ingredient for cooking this winter! You can see her recipe and lovely photos here.
6. Monterey Omelet
Make an omelette, adding grated cheese (we used Tillamook again), bacon, chopped tomato and sliced avocado. Our son’s favorite!
7. Prepare Diced Tomatoes to keep in the freezer
Start with 10-12 tomatoes.
First, peel the skins from your tomatoes. Allrecipes.com has a simple removal method here.
Now; dice the tomatoes into a bowl.
Once you’ve done this, place about half the tomato dices in your blender and puree them til they’re a thick liquid.
Pour that back into the bowl with the tomatoes and stir to combine.
Now, scoop 1-2 cups of the tomato mixture into a large Ziploc bag. Close the bag and squeeze out as much air as possible. Using a Sharpie, write the number of cups on the Ziploc’s white label.
Lay the Ziploc flat on a jelly roll (or other large, flat baking pan) pan. Repeat with the rest of the tomatoes, stacking the bags one on top of the other.
Once you’ve filled your Ziplocs with all of the tomatoes and stacked them on the pan, slide the pan into the freezer. The next morning, you’ll have flat bags of diced tomatoes that are easily stored in your freezer, ready for the next time you need diced tomatoes.
8. Do a Recipe Search!
Enjoy those tomatoes! –Wren