One of the plants most often responsible for creating an overabundance of food for home gardeners is tomatoes. There are only so many fresh tomatoes that you and your backyard poultry can eat in a day. There is no single gazpacho recipe, and you can pretty much add any ingredient from your garden (including soft-leaved herbs like mint and basil) to your blender to make your own original gazpacho. If you have too many tomatoes, making tomato juice is a great way to use them up. Any large, meaty, pink-red to deep-red heirloom, such as Brandywine or Cherokee Purple, makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Trade with your neighbors. Lots of tomatoes put to good use. Anything with feta cheese in it tastes good. This article has been viewed 15,052 times. It takes about 5 minutes to make and also uses up some of those excess cucumbers from your garden. Instead of same ol’ same ol’ ketchup, why not make your own lacto-fermented ketchup instead? Get creative and turn those tomatoes into delicious foods and beverages you can enjoy now or throughout the year. We love fermented foods. Tomato paste is a very efficient way to use and store a LOT of tomatoes. (Our pico de gallo picture above was made with a yellow/orange ‘Pineapple’ heirloom tomato). You can use our tomato soup recipe (see above) to make your own tomato paste. Place breathable cloth (linen or paper towel) over lid, held in place by rubber band or tie. This is a great recipe to use up a pile of cherry tomatoes. Cut tomatoes into 1″ chunks. Remove from oven then let cool. Ok, this “recipe” is intended to stimulate your imagination more so than to give you a single recipe. We use cookies to make wikiHow great. Pico de gallo – perfect as a standalone dish with tortilla chips or added to tacos, quesadillas, or other Latin American cuisine. All you need is either a home dehydrator (we recommend an Excalibur) or an oven. If you’re trying to find simple, easy recipes to use up lots of tomatoes, you’re in the right place! Oven or fire-roast your tomatoes to give your tomato sauce a more nuanced flavor. Sprinkle tomato kabobs with large flake sea salt before serving and enjoy! Wrap up your crepe and enjoy! A rosemary tomato kabob ready for the grill! This might just be our favorite thing to do with a giant pile of tomatoes because: a) it’s ridiculously simple to make, and b) we use so many sun-dried tomatoes throughout the year. Bring to boil, stirring to make sure soup doesn’t stick. Pour vinegar plus salt water mix over top of tomatoes, then refrigerate. Aaron is a, Copyright 2020 GrowJourney, LLC | All Rights Reserved, savory garden greens crepe recipe from Tyrant Farms, Chef Ottolenghi’s original shakshuka recipe, Complete guide to growing organic garden tomatoes, from seed starting to seed saving, Five Tomato Growing Tricks You Need to Start Using, Top-5 reasons you keep killing your potted tomato plants, How to make big, strong DIY tomato cages that will last for decades, How to Grow Delicious Austrian Winter Peas For Winter Greens, 6 ways to prevent or stop squash vine borers, Want to Garden Like a Pro? 1 large ripe tomato, chopped, or a handful of cherry tomatoes. Maggie Moran is a Professional Gardener in Pennsylvania. Cover and refrigerate for 48 hours. (Or get your grill hot, if you’re going with fire-roasted tomatoes.). Got a giant pile of unripe GREEN tomatoes? Then add a generous heap of oven roasted tomatoes, fresh basil (we used purple basil in the photo), feta cheese, and balsamic vinegar glaze. Pour into saucepan and add diced herbs. *Makes a little over 2 cups of salsa, or four servings. He's the former farm manager at Oak Hill Cafe & Farm, a no-till, permaculture, farm-to-table restaurant in Greenville, SC. That’s because tomatoes are 94% water and almost all the water is cooked out to make tomato paste. 2) We recommend using rosemary sprigs to spear (kabob style) your tomatoes, like in the rosemary tomato kabob recipe above. By using our site, you agree to our. Our backyard/pet ducks absolutely LOVE tomatoes. 1 pound of tomatoes (drier sauce tomatoes like San Marzano work best). ), A few years back, my wife got the book Shrubs: An Old-Fashioned Drink for Modern Times. Toss ingredients into a blender and you’re done. If you have interesting neighbors, start bartering!