If, like my family, you put out tomatoes each summer, then this time of year typically finds you with a ton of extra produce. The plants are pushing to get out their remaining fruit before the first frost, and that botanic desperation results in an overabundance of red goodness. By this time, you are probably tired of tomato sandwiches and salads. With the weather cooling off, here are some heartier, warmer ideas on how to use the remaining tomatoes from your garden. Or, from the grocer. Either way.
Tomato Pie
This picture links to a recipe from myrecipies.com. I believe in giving credit where credit is due, but if you hate a bunch of pop-up ads, the recipe below is also excellent. Lovely photo, though, and I didn’t have one on hand.
2 frozen deep-dish pie shells (or be an overachiever and make your own)
1 large onion, sliced
4-5 medium to large tomatoes, sliced and drained of juice
Basil, chopped
1 cup mayonnaise (of course, Duke’s is best)
4 cups shredded white cheddar and muenster cheese (blend)
2 tbsp hot sauce (Franks)
1 tbsp butter
Salt & Pepper
1. Start caramelizing the onion in a pan with olive oil and butter.
2. Pre-bake the frozen pie crusts at 350 degrees for 10-12 minutes (consult package instructions)
3. Salt tomatoes and allow to drain in a colander. Press with paper towels to remove excess juice.
4. Layer pie shells with onions, tomatoes, and basil.
5. Mix together in a bowl, cheese, mayonnaise, hot sauce, pepper and salt.
6. Spread mixture over layered pie.
7. Bake for 25-45 minutes or until golden brown and bubbly. And delicious.
Tomato Sauce
I’d say it’s pretty obvious that I took this picture. Hmmm… wonder where that link goes, then? As with the above recipe, I got this one from another member of the Chaney Group (thanks, Justin! And Travis!). You may note that it differs slightly from my own recipe.
10-12 tomatoes
2 onions, chopped
1 green pepper, chopped
2 large carrots, diced (nope)
3 cloves garlic, minced
Dried Herbs: Basil, oregano, sage, parsley, salt, and pepper (tarragon instead of sage)
2 tbsp sugar (nope)
2 tbsp butter (olive oil)
Red wine (I just pour some in, then drink the rest. Red blends work really well.)
1. Prep the tomatoes. Start by cutting out the cores of the tomatoes. Then, slice through the skin slightly to make an X shape on the bottoms. Boil tomatoes in batches for 1-2 minutes or until skin start to slightly peel away. Then immediately blanch the tomatoes in ice water. Once cooled completely, remove the skin and discard. Crush the tomatoes into a large bowl. Crush over a strainer if you want the sauce seedless.
2. Heat olive oil and butter in a large dutch oven or pot on medium high heat. Once hot, add onions to cook for 1-2 minutes. When lightly browned, add carrots, garlic, and green pepper. Salt and pepper. Let these cook on medium for 4-5 minutes.
3. Add tomatoes and herbs to the pot and bring to a boil.
4. Add the sugar, reduce heat to low and simmer for at least 2 hours, covered, longer if possible. Check and stir sauce periodically.
5. Keep simmering, uncovered until juice reduces to desired consistency.
6. Serve with your favorite pasta! Also makes a great lasagna (allow to reduce longer for thicker sauce).
It was brought to my attention that instructions on canning would also be good, in case you don’t feel like cooking all weekend. You can find some good ones here. Well, time to go finish my mystery ingredient sauce. See you next Tuesday!
