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How to Use All of Those Tomatoes

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How to Use All of Those Tomatoes

A few different ways to make those juicy fruits useful without

getting bored

Tomato season is upon us and these bad boys will just keep coming. Here are some recipes and ideas to help you use all of your garden tomatoes without getting bored. 

DIY Dried Tomatoes

Place halved cherry tomatoes on a wire rack set inside a sheet pan, and let them sit in a 200° oven overnight. (make sure your detector is in good working order- this is a good chance to check).

Smokey Reds

Char aggressively under the broiler, then chop or food process before incorporating into a smoky pico de gallo, salsa, gazpacho or pasta dish with toasted pine nuts.

Steak Salad or Side

Blanch, peel, and toss into a baking dish. Add olive oil to mostly cover, season with salt, and roast in a 325° oven for an hour to create the ultimate side for grilled steak. Add a confit or a little smoked sea salt for some extra flavor. 

Easy Grated Tomato Sauce

This is a good sauce for those who hate the prep work of dicing and slicing. Just grab a grater and go to town! *Hint: If you have a ton of tomatoes, you can afford to boil it down longer: the longer you boil the more liquid escapes- this thickens the sauce.

Grown-Up Grilled Cheese and Tomato Soup

Make a Tomato, Mozzarella, Pesto Panini with Roasted Tomato Basil Soup. Don’t want soup in the summer? Make Gazpacho!  

Or try an Open-Faced Tomato Sandwich with Creamy Cucumber Spread.

Grill Them

Slightly cooking tomatoes changes their cellular structure and brings out the lycopene- an anti-carcinogenic. 

Tomatoes are great marinated and slightly charred on the grill in your backyard. This is a delicious summer appetizer for tomato-lovers. If you use a charcoal grill – it’s best to use the indirect heath method – but you can char them by putting them directly over the coals for a short time. 

Marinade them in something easy like olive oil, salt, pepper and sliced, fresh basil. *It’s smart to use tomatoes that are not extremely ripe as they’ll hold up better while grilling.

Make a Crazy Fresh Bloody Mary!

3 C tomato juice (blend and strain seeds)

2 tsp. prepared horseradish

1 tsp. salt

1 tsp. celery salt

½ tsp. Freshly ground pepper

1½ tbsp. fresh lemon juice

2 tsp. Worcestershire sauce

½ tsp. Hot sauce

*Add some pickle juice YUM!

Stuff Them

Try these delicious Mediterranean stuffed peppers. This recipe uses quinoa but you can add free-range chicken or beef if you prefer. 

What You Need:

1 cup cooked red or black quinoa

8 medium on-the-vine tomatoes

⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped

½ cup full fat feta, plus a few tablespoons extra for topping

15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)

1 tablespoon olive oil

2 cloves fresh garlic (minced or use a garlic press)

ground sea salt, to taste

What You Do:

Cook your quinoa: Measure out ⅓ cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add ⅔ cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. ⅓ cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.

Preheat oven to 375 degrees Fahrenheit

Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.

In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).

Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.

Use a spoon to stuff the tomatoes with the quinoa mixture.

Top each tomato with extra feta.

Bake for 15-20 minutes, until the feta starts to turn golden.

Garnish each tomato with a small basil leaf.

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