Bumper Tomato Crop?

Your garden is overflowing with tomatoes and well you hate to waste them but, you need some easy ideas to put them to good use.






Grated Tomato Sauce
Servings: Makes about 3 cups

• 3 pounds tomatoes ... use the not so perfect ones
• Kosher salt
• ½ cup olive oil
• 4 garlic cloves, crushed
• 4 small sprigs rosemary
• 2 tablespoons unsalted butter

Preparation

• Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.


• Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed. 

• Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.

Drying Your Tomatoes
Last year a friend of mine gave me a five gallon bucket of plum tomatoes, he said he had canned enough. I thought there is no way I have time to can all these so I brought out my dehydrator and made short order of all those tomatoes. They were perfect in breads, salads, and soups all winter long. I am hoping this year he has another bumper crop.

If you don't have a dehydrator simply slice them and arrange them on a wire rack set inside a sheet pan, and park them in a 200° oven overnight for easy dried tomatoes. Depending on how many you have you may only need to keep them in the oven a few hours.

Turn on Your Grill
Charring the tomatoes and vegetables adds sweetness and a touch of smoky flavor.

Grilled Salsa Roja
Servings: Make about 3 cups

• 8 plum tomatoes, cored
• ½ medium white onion
• 4 serrano chilies
• 3 garlic cloves, peeled
• 1 cup (packed) cilantro leaves with tender stems
• Kosher salt

Preparation

• Prepare a grill for high heat. Grill tomatoes, onion, and chilies, turning occasionally, until lightly charred and fragrant, about 4 minutes for chilies and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool. 

• Purée tomatoes, onion, chilies, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.


Now canning your tomatoes is always an option but who has the time!

Source:
Bon Appetit

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