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Recipes Using Tomatoes

Category Vegetables
Tomatoes are a common ingredient in a variety of recipes. This page contains recipes using tomatoes.
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October 14, 20096 found this helpful

Personally, I don't care for fried green tomatoes, unless we're talking about the movie "Fried Green Tomatoes". Here's a red fried tomatoes recipe I came up with.

Ingredients:

Directions:

Mix together the 5 tsp. of olive oil, basil, salt, and pepper in a small bowl. Spread mixture on cut side of each tomato half.

Heat remaining 2 tablespoons olive oil in small skillet over medium low heat. Place tomatoes, mixture side down, in the skillet and cover. Simmer for 3 minutes, turn over and sprinkle each half with 1 heaping tsp. of the cheese. Cover and simmer 2 more minutes.

Serve immediately but tasty at room temperature, too.

By Deeli

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March 7, 20119 found this helpful

If you've ever tried my Pasta Alla Checca recipe and liked it, you're really going to love this variation!

Ingredients:

Directions:

Cook pasta al dente according package instructions.

Meanwhile, heat olive oil in large skillet on medium heat; add tomatoes and garlic and cook, while stirring, until tomatoes are soft, about 2 minutes. Remove from heat and stir in vinegar and pepper flakes.

Drain pasta without rinsing, add to skillet, and toss until pasta is coated and hot, about 1 minute. Remove from heat; season with salt and pepper, stir in the basil and cheese and serve garnished with the shredded Parmesan.

By Deeli from Richland, WA

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By 3 found this helpful
July 19, 2012
When cherry tomatoes and grape tomatoes begin to ripen in the garden, they do so at an amazingly fast pace. As an alternative to just adding these tomatoes to a salad, I cook them and serve them as a side dish. The recipe can be expanded to provide as many servings as you need to feed your family.
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Ingredients:

  • 1 cup of grape or cherry tomatoes, washed and dried
  • 2 Tbsp olive oil
  • garlic salt, to taste
  • pepper, to taste
  • 1/4 to 1/2 cup shredded Mozzarella or Pepper Jack cheese
  • finely chopped fresh herbs or 1/2 tsp. salt-free herb seasoning
  • Directions:

      In small frying pan, add oil and tomatoes. Cook about 5 minutes, until tomato skin begins to crack open. Stir lightly or roll tomatoes around in pan while cooking.

      Remove tomatoes from pan with a strainer so that oil remains in the pan.

      Place tomatoes in a glass bowl. Add garlic salt, pepper, fresh herbs, or herb seasoning mixture. Stir gently.

      Sprinkle cheese over hot tomatoes and serve.

      Servings: 2
      Prep Time: 5 Minutes
      Cooking Time: 5 to 8 Minutes

      By VeronicaHB

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April 27, 20107 found this helpful

I haven't tried it yet but I'll venture to bet these would be awesome tasting grilled too ;-)

Ingredients:

Directions:

Sprinkle cut side of tomato halves with salt and pepper to taste, evenly sprinkle chopped basil or chives, then evenly sprinkle Parmesan over cut sides of tomato halves and broil until cheese is melted and tomatoes are warm.

By Deeli from Richland, WA

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By 1 found this helpful
April 15, 2005

I have a fantastically easy way to use up lots of ripe tomatoes. After peeling and coring, cut up tomatoes in medium chunks and place in a large, non-reactive dutch oven (avoid tall pans like stock pots). I use an enamel coated dutch oven.

Fill the pot as full as possible with the tomatoes. Place in oven, uncovered at 250 degrees for 48 hrs. Stir tomatoes every 10 hrs or so. The top layer of tomatoes will "roast" which is why stirring is important. This roasted flavor gives the tomatoes a wonderful, earthy flavor that is perfect for soup, salsa, ketchup, barbque sauce or whatever.

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Another advantage to this method is it drastically reduces the number of jars needed for canning tomatoes.

Jonid

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By 1 found this helpful
August 14, 2008

Tomatoes are in season and the prices are good. Here is a family favorite with fresh tomatoes. I simply call it Tomato Pasta. This is a great and yummy meal to prepare and serve quickly.

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August 14, 20140 found this helpful

This page contains pasta alla checca recipes. A wonderful sauce to use fresh tomatoes from the garden. A traditional uncooked Italian pasta sauce made with tomatoes, basil and mozzarella.

Pasta Alla Checca Recipes

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July 30, 20130 found this helpful

This page contains tomato pie recipes. Tomatoes are a very versatile vegetable and can even be used to make a delicious savory pie.

Tomato Pie

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Questions

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By 0 found this helpful
August 27, 2009

I have lost my mother's recipe for Tomato preserves, that is sweet enough for using on toast. Does anyone have a recipe you would like to share? Tomato preserves ranks at the top of my list, but I have not found a commercial one to buy. Thanks a bunch.

By simplify from Big Bear Lake, CA

Answers

September 2, 20090 found this helpful
Best Answer

This was my Grandmothers recipes. Simple but very good. I remember the days when I was young and loved this.

Tomato Jam

Wash, drain & cut in halves 4 Qt. of yellow (red) tomatoes
Boil till soft, and then turn into jelly bag & drain overnight
Allow 1/2 cup sugar for each cup juice.
Let juice boil 20 minutes, then turn in the sugar.
Heat & boil about 15 minutes longer.
Add 1 slice lemon (no pits) for 1 qt. juice.
Skim lemon out before putting into canning jars.

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By 0 found this helpful
July 15, 2008

I need a good recipe for using very tart cherry tomatoes. I planted three yellow "Tumbling Tom" tomato plants which have loads of yellow one inch cherry tomatoes, but they are too acidic to eat out of hand.

Perhaps too much so to even use in any recipe I have. I've tried roasting them for sauce, which didn't work, still sour. I have thought about salsa, but I have neither cilantro nor hot peppers and don't plan to get any for at least several days. I hate for all these ripe tomatoes to go to waste. Any ideas? Many thanks!

Shawna from Paris, TN

Answers

July 15, 20080 found this helpful

i would pick as many as i could, wash them and throw them in freezer bags and freeze. then they wont go to waste while u figure out how to use them. oh and my hubby thinks they really arent ripe yet and that u r picking them too soon. good luck

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July 15, 20080 found this helpful

If your tomatoes are tart from too much acid, you can add a bit of baking soda to whatever recipe you are using them in. I make tomato sauce with all my tomatoes, including the cherries, and if I am not canning it but using it right away, I will add baking soda. (I don't add it to the stuff I am canning, as the acid is needed to kill any bacteria.) The soda is a base, and it reacts with the acid in the tomato. There is foaming up as you stir, and this shows that a chemical reaction is taking place. I start with 1/4 teaspoon of baking soda, stir it in, and then taste it to see if I need to add more. I add a pinch or two at a time until it has the flavor and sweetness that I desire. Just a little note though, cherry tomatoes do not give the same flavor sauce that regular tomatoes do--I think it is more astringent. One more thing, when I sauce cherry tomatoes, I put them in a dutch oven (large kettle), add an inch or two of water in the bottom, put a lid on and boil them till they are soft and the skins have split. Then I put them through my food mill, so that the skins and seeds are removed. After I have the pulp de-seeded and skinned, I put it back into the pot (rinsed so the seeds are all out, as the seeds make a bitter sauce), and cook it down until it is the consistency that I want. It might be good to add the soda to taste at this time (unless you are going to can it), as it won't be too sweet or soda tasting.

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July 16, 20080 found this helpful

Roast them! Cut the tomatoes in half, and lay them, cut side up, in a roasting dish. Drizzle them with a bit of olive oil, then sprinkle them with some salt, pepper, sugar (to counteract the tartness), dried oregano or any other herbs of choice (garlic salt instead of plain salt is good). Roast in a pre-heated oven on a low setting for about an hour or so. These are good served hot or cold. To serve, drizzle with more virgin olive oil and a dash of balsamic vinegar if you wish.

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July 16, 20080 found this helpful

Sorry - was too hasty and didn't read the post properly. As they are cherry tomatoes, they would be too small to cut in half. You can roast them just the same, but reduce the time to about 30 mins. (They will be done when the skins start to wrinkle and split.)

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July 16, 20080 found this helpful

Original poster here...

Thanks for the input thus far! I didn't know that baking soda could sweeten acidic tomatoes, but it makes sense! I will try that, I think. I am not accustomed to making sauce with cherry tomatoes, but I might as well try since I have so many to spare. If I don't get around to making the sauce, I think I will do as katklaw suggested and freeze them. I want to add here that I <i>know</i> they are ripe... I have left some on the vine longer because I worried at first that perhaps they weren't as ripe as they could be, and those (although they got so ripe that they began to split) were no better than the others.

This is one tomato variety that I am not going to plant again. The growth habit and yield was fantastic, but the flavor... it just sets my teeth on edge. Again, thanks for the advice!

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July 17, 20080 found this helpful

I also put my extra tomatoes into freezer bags and freeze them. They look like marbles! These ones are great in chili! Just toss them in while still frozen. They cook up well.

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July 18, 20080 found this helpful

I would freeze them as other posters have described, and then put spaghetti sauce in a blender with a few thawed yellow tomatoes. They will really freshen up the flavor. Try adding some rosemary when you cook them for other things, it will help balance the acidy taste.

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By guest (Guest Post)
September 12, 20080 found this helpful

I find cherry tomatoes to be simply too acidic in flavor for most recipes using other tomatoes (e.g. Romas), even though you can find lots of recipes on the Internet which use cherry tomatoes essentially as other tomatoes.

There are several possibilities for very tart cherry tomatoes. Of course, one can use them in "fresh" salsas, where their acidity can be reduced with other ingredients. They also work well in canned salsas, if you reduce the amount of vinegar in the recipe to compensate for the excess acidity of the tomatoes. I've found that reducing the vinegar by half in such recipes is close to right, though it's worth making a small batch and tasting some right away to make sure this adjustment is right for your acidic tomatoes. Generally, any recipe with tomatoes which calls for vinegar is a possibility for using tart cherry tomatoes. If you're canning the tomato recipe, don't eliminate ALL the vinegar, since the acidity helps retard bacterial growth.

Another possibility is to buy a tomato press. This allows you to remove peels and seeds quickly (which I find objectionable), and not spend hours doing it, and just use the pulp and juice. In salsa, mixed with other, less acidic, tomatoes this is another good way to use them.

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November 26, 20080 found this helpful

Next year see if they have the, same kind in low acid. If they do not plant 2-3 plants anyways, and try this. Add epson salts to the hole and cover with soil, plant like norm.Side dress with more epson salts and water.(after blooming).Epson salts adds sweetness to tomato, peppers.and corn.Old but good one.

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