Like the dreaded green garden monsters lurking under the giant leaves (zucchini), tomatoes can go from “Are they ever going to be ripe enough to eat?” to “What am I going to do with them all!” in what seems to be, a matter of seconds.
This was my haul the other day.
And it doesn’t include the cherry tomatoes, which were all immediately popped into bags and into the freezer.
Freezing any size tomato whole is simple: put in a bag and freeze. The peels will slip off when you thaw it to use – in cooking, of course, not salads. The only reason I don’t freeze the big ones is they take up more room whole and round than chopped.
BTW: That big yellow and red mess in front is one tomato – an Ananas. No idea why they got so huge… or so gnarly…
In the past, I cooked them slightly before freezing. I really couldn’t remember why, so I quit. Works just fine without the extra work.
I do keep them separate by color, though… Red tomatoes for red sauces; white tomatoes as a surprise in ‘white’ sauces… or white chili…
Not sure what the Green Zebra’s will be for.
I use the yellow tomatoes in my Smoked Salmon Lasagne
Here are more tips on freezing tomatoes and tomato juice.
But it IS summer and we don’t want to freeze all of the bounty. We want to eat lots and lots of wonderful, vine-ripened tomatoes while we can.
Since it’s summer, we also want easy recipes…
Like the salad made with orange tomatoes and goat cheese.
Tomato Salad with Chevre (Goat Cheese)
1 – 2 large tomatoes
aged goat cheese (chevre) 3oz (90gr) usually comes in small logs with an edible white rind
2 tbs fresh, snipped chives
2 tbs fresh, snipped basil
1 1/2 tbs salad olive oil
1 1/2 tbs white Balsamic vinegar
Cut tomatoes into large chunks. Cut cheese into slices, then quarter the slices. Place all ingredients in a bowl and stir gently. Spoon onto plates and serve.
Or a salad with another garden favorite – cucumbers:
2 garden ripened tomatoes
1 small cucumber
fresh basil leaves
Tarragon White Wine Vinaigrette
1/2 tsp Dijon-style mustard
1 tbs tarragon white wine vinegar
2 tbs good olive oil
Peel and slice cucumber, about 1/8″ (1/4cm) thick. Slice tomatoes.
Vinaigrette: Combine mustard and vinegar in a small bowl. Slowly whisk in olive oil.
To finish: Arrange tomatoes, cucumber and basil nicely on large plate. Drizzle with vinaigrette and serve.
Or, just maybe, something warm…
Baked Tomatoes with Pesto (and a story: Crime and Punishment in Andorra)
Those hard, tasteless, store-bought tomatoes are just a distant memory.
At least, for some of us….