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Need A Use For 10-14 Fresh Tomatoes...  
User currently offlinemarsciguy From United States of America, joined Jun 2007, 549 posts, RR: 0
Posted (3 years 10 months 3 weeks 3 days ago) and read 1961 times:

I've got 10-14 tomatoes that are either ripe or nearly ripe, and am trying to figure out what to do with them... According to a few recipes on Allrecipes.com, I would need many more then that number to make enough tomato sauce to make it worth it (I make 1 batch a year and freeze the vast majority of it, though almost never using fresh tomatoes...)

I've got fresh basil and garlic as well as chives and parsley...

Any suggestions? If you all think pasta sauce is what should be made, then I can be convinced (lol)...

Thanks!


"There weren't a ton of gnats there where a ton of gnats and their families as well!"
29 replies: All unread, showing first 25:
 
User currently offlineIMissPiedmont From United States of America, joined May 2001, 6278 posts, RR: 34
Reply 1, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1941 times:

Why ruin fresh tomatoes by making them into something ? you can do that with store bought garbage. Eat them as they are.


Quit calling an airport ramp "Tarmac" and a taxiway "runway".
User currently offlinemarsciguy From United States of America, joined Jun 2007, 549 posts, RR: 0
Reply 2, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1935 times:

Quoting IMissPiedmont (Reply 1):
Why ruin fresh tomatoes by making them into something ? you can do that with store bought garbage. Eat them as they are.

Normally I would agree wholeheartedly, however I fear they will go bad before they are all used if they aren't cooked into something soon, and throwing out rotten tomatoes is worse in my mind then using fresh, garden grown tomatoes in sauce or something similar.



"There weren't a ton of gnats there where a ton of gnats and their families as well!"
User currently offlineMadameConcorde From San Marino, joined Feb 2007, 10875 posts, RR: 37
Reply 3, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1927 times:

How about a tomato salad with lots of other nice ingredients. Pick and choose.

You will find lots of yummy recipes/ideas on this site - my favourite cooking site.

http://www.epicurious.com/

Type "tomato" in the sarch box and see what gives.   



There was a better way to fly it was called Concorde
User currently offlinePPVRA From Brazil, joined Nov 2004, 8941 posts, RR: 40
Reply 4, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1920 times:

Here's a few from allrecipes.com:

http://allrecipes.com/Recipe/Mamas-B...roiled-Tomato-Sandwich/Detail.aspx

http://allrecipes.com/Recipe/Fresh-Tomato-Pie/Detail.aspx

http://allrecipes.com/Recipe/Baked-Tomatoes-Oregano/Detail.aspx

And here's their main page on tomatos:

http://allrecipes.com/HowTo/Tomatoes/Detail.aspx


Btw, baked/broiled tomato sandwiches are very good. I suggest cooking them with your favorite mushroom.



"If goods do not cross borders, soldiers will" - Frederic Bastiat
User currently offlineaero145 From Iceland, joined Jan 2005, 3071 posts, RR: 21
Reply 5, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1922 times:

Slice them 5mm thick, slice a buffalo’s mozzarella and put it on them. Then put your favourite vinegar on and ENJOY!

  


User currently offlinedragon6172 From United States of America, joined Jul 2007, 1202 posts, RR: 0
Reply 6, posted (3 years 10 months 3 weeks 2 days 23 hours ago) and read 1913 times:

Wait a week.... find a bad comedian.... practice pitching.


Phrogs Phorever
User currently offlineBlueElephant From United Kingdom, joined Dec 2006, 1813 posts, RR: 6
Reply 7, posted (3 years 10 months 3 weeks 2 days 22 hours ago) and read 1903 times:

Sounds like you have a all the ingredients for a great Bruschetta.

User currently offlineDesertJets From United States of America, joined Feb 2000, 7760 posts, RR: 16
Reply 8, posted (3 years 10 months 3 weeks 2 days 22 hours ago) and read 1898 times:

Quoting aero145 (Reply 5):
Slice them 5mm thick, slice a buffalo’s mozzarella and put it on them. Then put your favourite vinegar on and ENJOY!

Mmmmmmmmm....


My suggestion though.

Make salsa.



Stop drop and roll will not save you in hell. --- seen on a church marque in rural Virginia
User currently offlineaa61hvy From United States of America, joined Nov 1999, 13977 posts, RR: 57
Reply 9, posted (3 years 10 months 3 weeks 2 days 22 hours ago) and read 1896 times:

Quoting BlueElephant (Reply 7):
Sounds like you have a all the ingredients for a great Bruschetta.

I like that idea.

Quoting aero145 (Reply 5):
Slice them 5mm thick, slice a buffalo’s mozzarella and put it on them. Then put your favourite vinegar on and ENJOY!

Agreed!

My other suggestion would be some pico-de-gallo or salsa!



Go big or go home
User currently offlineaero145 From Iceland, joined Jan 2005, 3071 posts, RR: 21
Reply 10, posted (3 years 10 months 3 weeks 2 days 21 hours ago) and read 1876 times:

Quoting DesertJets (Reply 8):
Mmmmmmmmm....
Quoting aa61hvy (Reply 9):
Agreed!

And how about some wine with it?   


User currently offlineTSS From United States of America, joined Dec 2006, 3065 posts, RR: 5
Reply 11, posted (3 years 10 months 3 weeks 2 days 13 hours ago) and read 1828 times:

What type of tomatoes are these? Since you're contemplating making tomato sauce, I'm guessing they're Roma/plum tomatoes. Here's what I'd do with 10-14 fresh Roma tomatoes:
Slice them lengthwise, scoop out the centers into a bowl, and set the empty tomatoes aside.
Add just enough parmesan cheese, bread crumbs (the Progresso Italian-style ones are best), and a little basil to the tomato innards to make a sticky paste (thinner than cookie dough but thicker than cake batter).
Spoon the bread crumb mixture into the empty tomatoes, cover each one with a slice of mozzarella, arrange them on a rimmed baking sheet, and place them under the broiler until the mozzarella starts to brown.



Able to kill active threads stone dead with a single post!
User currently offlineaerdingus From Ireland, joined Dec 2006, 2814 posts, RR: 15
Reply 12, posted (3 years 10 months 3 weeks 2 days 8 hours ago) and read 1788 times:

Quoting TSS (Reply 11):
What type of tomatoes are these? Since you're contemplating making tomato sauce, I'm guessing they're Roma/plum tomatoes. Here's what I'd do with 10-14 fresh Roma tomatoes:
Slice them lengthwise, scoop out the centers into a bowl, and set the empty tomatoes aside.
Add just enough parmesan cheese, bread crumbs (the Progresso Italian-style ones are best), and a little basil to the tomato innards to make a sticky paste (thinner than cookie dough but thicker than cake batter).
Spoon the bread crumb mixture into the empty tomatoes, cover each one with a slice of mozzarella, arrange them on a rimmed baking sheet, and place them under the broiler until the mozzarella starts to brown.

NOM!!!!!!!!! That sounds delish, I'll be tryin that!   



Cabin crew blog http://dolefuldolegirl.blogspot.ie/
User currently offlineLTU932 From Germany, joined Jan 2006, 13864 posts, RR: 50
Reply 13, posted (3 years 10 months 3 weeks 2 days 7 hours ago) and read 1777 times:

Quoting aero145 (Reply 5):
Slice them 5mm thick, slice a buffalo’s mozzarella and put it on them. Then put your favourite vinegar on and ENJOY!

Unless you're talking about balsamic vinegar, forget the vinegar. The slices of tomato and mozzarella are OK but in this case, season the lot with salt and pepper, sprinkle a bit of extra virgin olive oil on then, and then garnish them with a basil leaf.

Another thing you could do is a tomato sandwich. For that, first get a bread that doesn't go soggy at the touch of a tomato, season everything with salt and pepper, put some chopped garlic and basil in, then finish it off with some extra virgin olive oil. The garlic gives everything a nice touch to it.  


User currently offlinefridgmus From United States of America, joined Oct 2006, 1442 posts, RR: 11
Reply 14, posted (3 years 10 months 3 weeks 2 days 5 hours ago) and read 1747 times:
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May I suggest this:

Chop them up into bite-sized pieces, saute them in olive oil for about 15 minutes on low heat with a handful of garlic cloves. After that first 15 minutes they will start to break down. To complete that process, add about a tablespoon of salt to really break them down. Once that occurs, add your herbs and maybe some onions (if you like them) and you have a very nice sauce for any kind of pasta.

Of course ALL the other suggestions are great too!   

Buon Apetito!



The Lockheed Super Constellation, the REAL Queen of the Skies!
User currently offlinefca767 From United Kingdom, joined Nov 2006, 1739 posts, RR: 1
Reply 15, posted (3 years 10 months 3 weeks 2 days 1 hour ago) and read 1708 times:

Heinz Ketchup for me...can't stand real tomatoes  

User currently offlineaero145 From Iceland, joined Jan 2005, 3071 posts, RR: 21
Reply 16, posted (3 years 10 months 3 weeks 2 days ago) and read 1702 times:

Quoting LTU932 (Reply 13):
Unless you're talking about balsamic vinegar, forget the vinegar. The slices of tomato and mozzarella are OK but in this case, season the lot with salt and pepper, sprinkle a bit of extra virgin olive oil on then, and then garnish them with a basil leaf.

Somehow, neither the olive oil nor the basil does anything for me - I use balsamic vinegar with them and that’s it. The cheese has to be very tasty, which is not the case with all cow mozzarella I’ve eaten. The taste of the buffalo mozzarella varies, but it’s always tastier than the cow mozzarella.

I got the idea of course from 'Insalata caprese', but as it’s not "original", I’m not calling it anything.


User currently offlinemarsciguy From United States of America, joined Jun 2007, 549 posts, RR: 0
Reply 17, posted (3 years 10 months 3 weeks 1 day 22 hours ago) and read 1691 times:

Wow, thanks guys! I ended up going with making pasta sauce after all...bought a boatload of plum tomatoes to flesh out the tomatoes I had already.


"There weren't a ton of gnats there where a ton of gnats and their families as well!"
User currently offlineLTU932 From Germany, joined Jan 2006, 13864 posts, RR: 50
Reply 18, posted (3 years 10 months 3 weeks 1 day 20 hours ago) and read 1660 times:

Quoting aero145 (Reply 16):
I use balsamic vinegar with them and that’s it.

Balsamic vinegar is fine by me.  
Quoting aero145 (Reply 16):
The taste of the buffalo mozzarella varies, but it’s always tastier than the cow mozzarella.

As a German-Italian, when I talk about mozzarella, I talk about the good stuff, buffalo mozzarella.

Quoting aero145 (Reply 16):
I got the idea of course from 'Insalata caprese', but as it’s not "original", I’m not calling it anything.

In your defence, Quizno's in Costa Rica has an even weirder concept of insalata caprese for their subs. Their caprese sandwich didn't even have olive oil and (fresh) mozzarella (and the garlic that I like), it's base ingredients were tomato, processed cheese, and a weird sauce they called pesto (it only tasted somewhat like pesto, and pesto isn't a sauce, it's more of a paste). It was good, but not the real thing. And there's one of those big "bakery" chains in Hamburg that offers a caprese sandwich with tomatoes, mozzarella and basil, all on a piece of baguette. Just that it lacks olive oil, it has instead something they call basil oil. It's good, but not the real thing because it lacks real extra virgin olive oil and it needs more salt.


User currently offlinefridgmus From United States of America, joined Oct 2006, 1442 posts, RR: 11
Reply 19, posted (3 years 10 months 3 weeks 1 day 9 hours ago) and read 1632 times:
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Quoting fca767 (Reply 15):
Heinz Ketchup for me...can't stand real tomatoes

I absolutely LOVE Heinz Ketchup. Won't use anything else! We only get them in the small single packets here on base, but some of us go online and order large bottles and carry them into the Dining Facility in the cargo pockets of our pants! We drown the taste of the steaks we get here in them!

And I do love fresh tomatoes as well!!!



The Lockheed Super Constellation, the REAL Queen of the Skies!
User currently offlineoa260 From Ireland, joined Nov 2006, 26844 posts, RR: 58
Reply 20, posted (3 years 10 months 3 weeks 1 day 7 hours ago) and read 1620 times:

Quoting fridgmus (Reply 19):
I absolutely LOVE Heinz Ketchup. Won't use anything else! We only get them in the small single packets here on base,

There is a new one here which is amazing and has a kick in it. Im going to stock up. Great with prawns as a dip also.

http://www.reggae-reggae.co.uk/go/pr...ggae-reggae-tomato-ketchup-squeezy

-----

My suggestion :

Stuffed Tomatoes and Peppers - (Gemista)

6 - 8 servings
8 medium tomatoes, 8 medium peppers, 4 medium potatoes, 2 cups rice, 3 onions, mint, parsley, 1 1/2 cup olive oil, salt, pepper Optionally: Raisins, minced meat.

Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin. Save the inside parts of the tomatoes you have removed. They will be used for the stuffing. Mash them with a blender and mix half of the tomatoe mash with the rice the onions (chopped), the mint and the parsley. Cook the stuffing with olive oil. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later in the oven. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking.
Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffings, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing.


User currently offlineaero145 From Iceland, joined Jan 2005, 3071 posts, RR: 21
Reply 21, posted (3 years 10 months 3 weeks 1 day 6 hours ago) and read 1613 times:

Quoting LTU932 (Reply 18):
As a German-Italian, when I talk about mozzarella, I talk about the good stuff, buffalo mozzarella.

Great!   

Quoting LTU932 (Reply 18):
In your defence, Quizno's in Costa Rica has an even weirder concept of insalata caprese for their subs. Their caprese sandwich didn't even have olive oil and (fresh) mozzarella (and the garlic that I like), it's base ingredients were tomato, processed cheese, and a weird sauce they called pesto (it only tasted somewhat like pesto, and pesto isn't a sauce, it's more of a paste). It was good, but not the real thing.

Nooooo, that’s just wrong!

Quoting LTU932 (Reply 18):
And there's one of those big "bakery" chains in Hamburg that offers a caprese sandwich with tomatoes, mozzarella and basil, all on a piece of baguette. Just that it lacks olive oil, it has instead something they call basil oil. It's good, but not the real thing because it lacks real extra virgin olive oil and it needs more salt.

I’m not sure if I’d like it on a baguette, but jedem das Seine I guess.  

Man, I’m so happy to have had dozens of dozens of tasty tomatoes from the garden this summer and to be able to buy pretty good 'real' mozzarella in Toom. It’s not as good as the fresh mozzarella I’ve eaten in Italia but it’s so much better than the cow variant!

 


User currently offlinefca767 From United Kingdom, joined Nov 2006, 1739 posts, RR: 1
Reply 22, posted (3 years 10 months 3 weeks 1 day 5 hours ago) and read 1607 times:

Quoting fridgmus (Reply 19):
I absolutely LOVE Heinz Ketchup. Won't use anything else! We only get them in the small single packets here on base, but some of us go online and order large bottles and carry them into the Dining Facility in the cargo pockets of our pants! We drown the taste of the steaks we get here in them!

And I do love fresh tomatoes as well!!!

haha! nice to see an insight into base life, I watched a program here and they had a Burger king there which I think was great   Still quite dangerous though but it shows how well a base is made. Far better than Air Cadets where you get shouted at all the time but offcourse that's only regarding that part and obviously not the dangers.


User currently offlinefridgmus From United States of America, joined Oct 2006, 1442 posts, RR: 11
Reply 23, posted (3 years 10 months 3 weeks 1 day 5 hours ago) and read 1598 times:
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Quoting fca767 (Reply 22):
I watched a program here and they had a Burger king there

We don't have any fast food outlets here! That's only on a couple of the big,major bases. It's either the Dining Facility or order some dry stuff online. Ramen noodles and Zataran's microwave rice dishes are popular. THAT'S IT!



The Lockheed Super Constellation, the REAL Queen of the Skies!
User currently offlinefca767 From United Kingdom, joined Nov 2006, 1739 posts, RR: 1
Reply 24, posted (3 years 10 months 3 weeks 1 day 4 hours ago) and read 1592 times:

Quoting fridgmus (Reply 23):
We don't have any fast food outlets here! That's only on a couple of the big,major bases. It's either the Dining Facility or order some dry stuff online. Ramen noodles and Zataran's microwave rice dishes are popular. THAT'S IT!

probably better for your health  


25 Post contains links oa260 : They closed them then look like they may bring them back : Burger King to come back to Kandahar Burger King and other fast food outlets could be maki
26 Post contains images airdolomiti : If you can get a few extra ingredients, here's a recipe I tried recently that tasted great --------------------- Tomatoes wrapped in puff pastry &
27 Post contains images LTU932 : It has to be on a bread that can properly absorb the liquids, or else it will go soggy. And you don't want to have bread that turns soggy at even the
28 JJJ : Make gazpacho. Need onion, cucumber, peppers, olive oil and some hard bread. Other than that, there's a lot of regional variations and percentages var
29 aero145 : Bread soggy from tomato juice is one of the most disgusting things I know. So yes, I wholeheartedly agree with you about the sogginess. My mom makes
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