What to do with 10 pounds of tomatoes
“You can get a deal if you buy a box,” a woman offered as I was picking over Roma tomatoes at one of my favorite local grocers, Miles Market. For $5 you could buy a 10-pound box of slightly bruised Romas. I debated. Lately I’ve been trying to trim my grocery bill by planning my dinners a week ahead of time and making sure that whatever I buy, I use. But to get a whole box of Romas for the price I usually pay for a few? I caved and bought the box. Now I’m quickly trying to use every last tomato.
Here are a few of the things I’ve been cooking to make it through all of my tomatoes:
Simple marinara: I blended 20 cut tomatoes with 2 large cloves garlic and 1 cup fresh basil then I added it to a pan of about 4 tablespoons heated olive oil. I simmered the sauce for about 20 minutes then added a dash of cayenne pepper. I served this over pasta with fresh Parmesan cheese. Simple, tasty. I froze the extra sauce.
Homemade enchilada sauce: Instead of adding canned tomatoes to my homemade enchilada sauce, I added in fresh ones. Usually I’d roast and seed the tomatoes but this time I just threw them in skins, seeds, and all.
Chipotle Pico de Gallo: Fresh salsa anyone? The only drawback to pico de gallo and my stack of tomatoes is that this salsa doesn’t keep.
Roasted Tomato-Arbol Salsa: Roasted tomatoes are the key to a really great salsa so I was going to make this one from Rick Bayless. I’m adding some ancho chiles along with the arbol. Plus, this salsa will keep in the refrigerator for days. I’ll be tripling the batch, then freezing some.
Caprese salad: My tomatoes might be getting a bit too squishy for this, but I love caprese salad with its slices of fresh mozzarella, tomato, basil and a drizzling of olive oil. Looking at Frugal Kiwi’s post this week about mozzarella, I’ve really been wanting to give cheese making a try. For now, I’m making caprese omelets where my quickly ripening tomatoes are just perfect.
Your turn–what would make with 10 pounds of ripe tomatoes?