So many tomatoes! So after making sauce, I made slow roasted tomatoes.

[Blue Diadem]

OMG they are so good! Pic and recipe at the website.

http://kalynskitchen.blogspot.com/2006/08/how-to-make-slow-roasted-tomatoes.html

[RebelOne]

1. Here are a couple of tomato recipes that I am going to try.

BROILED TOMATOES
A wonderful low-fat accompaniment for chicken or fish.

2 medium tomatoes, cut in half (don't cut through the stem)?1/4 cup dried bread crumbs?1 tablespoon fresh herbs (basil, oregano)?1/4 cup freshly grated Parmesan cheese?salt and pepper

Place tomatoes, cut side up, on a cookie sheet lined with tin foil. Mix together topping and sprinkle on top of each tomato. Broil approximately four to five inches from the flame for approximately five minutes, watching carefully so they don't burn.

CHERRY TOMATO PASTA SALAD
Cherry tomatoes are the perfect size for salads. Add them at the last minute so they aren't refrigerated.

8 ounces rotini or fusilli spiral pasta (I use whole wheat)?3 large cloves garlic, minced?1/4 cup olive oil?1 tablespoon lemon juice?1 tablespoon balsamic vinegar?teaspoon cayenne pepper (ground)?salt and freshly ground pepper?2 tablespoons Italian parsley, chopped?2 tablespoons fresh mint leaves (or basil), chopped?1 green or yellow sweet pepper, seeded and sliced thin?2 cups cherry tomatoes, halved?1/2 cup feta cheese or mild goat cheese, crumbled

Boil water and cook pasta until just done. While pasta's cooking, heat oil and garlic until hot. Stir in vinegar, lemon juice, salt, and both peppers. Put drained pasta in a large bowl, pouring oil mixture over it. Stir in parsley, mint, and sweet peppers. If you're serving immediately, stir in cherry tomatoes and top with crumbled cheese. Otherwise refriger ate salad until serving time, then slice and stir in tomatoes and top with cheese.

[Blue Diadem]

7. The broiled tomato sound good.

I'm going to have to try that one. Yummy.

[Gormy Cuss]

14. Cherry tomatoes with pasta is great.

I make something similar with or without the cheese -it depends on whether I have any in the house -- and eat it warm.

Another way to use a garden bounty: core, skin and seed them, then cook the puree for about 5-10 minutes at a simmer. Divide into quart size portions and freeze.If you have fresh basil too, add a whole sprig before freezing. In the winter when you want to make an Italian style tomato sauce for pasta it's handy to have this puree in the house.

[femmocrat]

2. What can I do with a gazillion yellow tomatoes?

They are the only ones that did well and they aren't good for sauce.... :shrug:

[skater314159]

4. Chutney!

That's what we did at my grandparent's house. My grandad always grew AWESOME things in his garden... and my grandmother kicked butt in the herb department.

We'd have tons of all colours of tomatoes and other vegetables, so we'd can all sorts of things... a ton of salsas, chutneys and jellies.

I miss that.

Enjoy your harvest!

Peace! :hippie:

[femmocrat]

13. Thank you! I have never eaten chutney, but I'll search for a recipe.

I hope it doesn't involve canning... I don't have the equipment for that.

[skater314159]

16. Some recipes...

involve canning, but others don't. I recommend that you try one of the non-canning ones,as they are easiest and quickest.

It's not good to go to a lot of trouble if you aren't even sure you like chutney!

[Blue Diadem]

5. I've never had them but I googled and found out they're sweeter than regular?

Here's a page of yellow tomato jam recipes.

http://www.thriftyfun.com/tf60708587.tip.html



This one sounds good from the mayo clinic.

Recipe: Grilled chicken breasts with roasted yellow tomato sauce

http://www.mayoclinic.com/health/healthy-recipes/NU00613


Here are a couple others:

Mexican style yellow tomato sauce

http://www.freecookingrecipes.net/recipes/mexican/y/yellow-tomato-sauce.html



Tropical Yellow Tomato Salsa

http://www.recipezaar.com/125185

[femmocrat]

12. Thank you so much! I will check them out!

Mmmmmm....

[Gormy Cuss]

15. Why aren't they good for sauce?

If you skin and seed them they should be just fine. Do you remember the variety name? I've made sauce with Taxis, Wonder Lights, even some very seedy yellow heirlooms. The color may be a bit funky but the flavor is fine. They need a little longer cooking time to evaporate the liquid.
See my other post for how I put them up in the freezer.

Last year through plant failures and dumb purchasing decisions 90% of my tomatoes for sauce were orange or yellow, LOL.

[Gonzo Gardener]

3. a midwest 'La Tomatina' was my next option

Thank you for the link to the slow roasted tomatoes! I was running out of ideas and this sounds wonderful!

I have been making a roasted grape and cherry tomato bruschetta but, never thought about slow roasting the Romas.

Roasted Bruschetta:
4 cups cherry and/or grape tomatoes, sliced in half
1 large sweet onion
salt & pepper
2-4 T fresh basil, chopped fine
drizzle with equal amounts (approx 1/8 c) of olive oil and balsamic vinegar
toss and bake in a 13 x 9 casserole dish @ 325 for 1 hour.
***serve warm over toasted crusty bread slices.

Another great way to use up grape and cherry tomatoes...

Tuna & Pasta Salad:
8 oz rotini pasta, cooked, drained, and tossed with a bit of olive oil
2 cups grape or cherry tomatoes, cut in half
1/4 red onion, diced small
1/2 red pepper, diced small
1 can of tuna, drained
1/4 cup of grated parmesan or romano cheese
salt & pepper
fresh herbs, chopped fine (I use basil or dill)
hand full of black or calamata olives, cut in half
***depending on your taste, you can use mayo and pickle relish or for a
lighter salad toss ingredients in an olive oil and balsamic vinegar dressing
*** I have made this with crumbled feta and also with cubed mozzarella

[Blue Diadem]

8. Roasted Bruschetta sounds wonderful!

That sounds delicious. I'd never thought of using them in a tuna salad either.

DH and daughter planted 3 types tomato plants this year, big boys, romas and cherry..about 15 plants total and they all are in the 6-8 ft high range. We've been supplying co-workers with bags and bags of tomatoes and we still have tons left.

[Gonzo Gardener]

10. tons and tons...

We have been 'pushing' them here too. My freezer and pantry are FULL.

We planted Romas, Sweet 100's (cherry), grape (my favorite), Rutgers (a nice medium sized red perfect for stuffing), Black Crim (large meaty heirloom with a salt & peppery taste), Wisconsin 55's, and Arkansas Travelers. Next year we are cutting back on the large varieties. We are picking 20-30 lbs a day. ...and that's just the tomatoes!

Good eating to you and yours!!!

[stuntcat]

6. that looks good thanks!

I've frozen two jars of sauce so far and I'll make 2 or 3 more for winter but I need to think of other stuff to do with all the tomatoes.

[Blue Diadem]

9. I like the idea that they can be frozen and used for cooking later.

I freeze my sauce too. I've never canned and I'm afraid I'd just ruin stuff if I tried.

[stuntcat]

17. it's my first time with the freezing, even

It's way better to save some grocery money later than let all these tomatoes go bad. I'll only trust the stuff I freeze for 3 or 4 months though, I'm pretty sure I'd ruin it somehow if I got serious too :o

[BarenakedLady]

11. I'm bookmarking this thread

I'm going to have a ton of tomatoes soon. I'll be able to use the recipes. Those slow roasted tomatoes sound delish!

[Bjornsdotter]

18. Crap, crap, crap

....I just did mine today...plain.

Oh well there will be more next week. Thanks for the great recipe!

:toast: