So you still have tomatoes that just keep coming? What a blessing. Here are some more recipes.
Tomato and Zucchini Fettuccine
16 ounces fettuccine
1 onion, medium
4 young zucchini (approximately 5 in. long and 1 to 1 1/2 in. in diameter)
4 yellow squash (same size as above)
2 cans diced tomatoes w/Italian seasoning
1 tsp. dried Italian seasoning (substitute fresh tomatoes when tomato season and us tbsp of Italian seasoning)
1 large clove garlic, minced
1 tbsp. olive oil
1/4 cup water
1/2 cup Parmesan cheese
Prepare fettuccine per directions, cooking until al dente. Drain and set aside.
Chop onion into a large dice. Slice zucchini and yellow squash into 1/4 inch medallions (may have to cut some of the squash medallions in half on larger end). In large skillet over medium heat, sauté onion in olive oil. When almost translucent, add zucchini and water, cover and cook approximately 5 minutes. Add yellow squash, garlic, and dried Italian seasoning. Cook until squash and zucchini are desired tenderness. Add tomatoes and seasoning and continue cooking until heated through. Add cooked fettuccine and toss to blend. Sprinkle with Parmesan before serving.
Heirloom Tomato Chow Chow
2 cups apple cider vinegar
1 cup sugar
1 tbsp. dry mustard
1 tbsp. turmeric
1 tbsp. mustard seeds
1 tbsp. celery seed
1 tsp. cayenne pepper
1 (1-inch) piece ginger, peeled, grated or chopped
2 pounds firm green heirloom tomatoes, cut into quarters
2 medium onions, diced
Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steaming add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature.
1 pound sweet or mild Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
5 medium red tomatoes (substitute 28 ounce can crushed tomatoes)
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes or frozen tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, oregano, salt, and pepper. Reduce heat to low, cover, and simmer a minimum of 1 1/2 hours, stirring occasionally (the longer the better, but keep adding water if it gets too dry). This can be used as a base for spaghetti, lasagna or any pasta dish. You can also freeze it and use at a later date.
Select firm, ripe tomatoes. Wash, scald and peel and cut into small pieces. Simmer until soft. Stir occasionally. Put through sieve fine enough to remove seeds. Bring juice to boil. Add salt and lemon juice to your taste. Pour into sterilized jars, filling to 1/4 inch of tope. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Wash tomatoes, scald in boiling water long enough to remove peel (1/2 minute). Plunge into cold water. Peel, core, quarter and firmly pack into jars 1/2 inch from top. Add no liquid. Add 1/2 tsp salt to each pint jar. Put on cap, screw band firmly tight. Process in boiling water bath. If tomatoes are low in acid, you may wish to add a little lemon juice.
Pint jars—35 minutes (if low acid tomato you can add lemon or boil an extra 10 minutes)
Quart jars—45 minutes (if low acid tomato you can add lemon or boil an extra 10 minutes)
Do not use open kettle method. It causes loss of Vitamin C and does not allow for enough heat to sterilize causing possible contamination of tomatoes.
Simple Pasta Sauce
10 ripe tomatoes
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
2 T Chopped oregano
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, and garlic in oil until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, oregano. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Can be used for simple spaghetti, pasta or even pizza sauce.
Canning Tomato Sauce
Fill jars to within one inch of top of jar. Put on cap, screw band firmly tight. Process in boiling water bath 15 minutes.
Tomato Conserve (Similar to my preserves)
18 cups tomatoes, cut in chucks
3 tsp ginger
6 cups sugar
3 thinly sliced lemons
Cook tomatoes 45 minutes. Add sugar, lemon and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 4 pints
3 quarts tomatoes (12 cups after cutting)
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick
Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 4 pints.
Have too many tomatoes and don’t have time to can them? You can freeze them and use in winter dishes. Wash, core and peel the tomatoes. They may be frozen as fresh whole tomatoes or cut in pieces. You do not need to heat before packing. Pack tightly in freezing bag getting out as much air as possible. Tomatoes will not be solid when thawed but can be used in chili, sauces or soups.
Savory Tomato Bread Pudding
You can make in small muffin cups and serve as an appetizer or serve as a side dish
1/4 cup white Zinfandel wine (you can also use chicken broth)
3 tablespoons brown sugar
2 (14.5 ounce) cans diced tomatoes, drained
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh basil leaves
1 pinch cayenne pepper
1/4 cup butter
1 (1 pound) loaf day-old bread, cubed
1 cup shredded Monterey Jack cheese
Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish, or one of similar size. In a small saucepan, combine the wine, brown sugar, tomatoes, Worcestershire sauce, basil and cayenne pepper. Simmer over medium-low heat for 10 minutes. In a large skillet, melt butter. Toss the bread cubes in the butter to coat, then toss with Monterey Jack cheese, and transfer to the prepared baking dish. Pour the tomato mixture over the bread. Bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.
Cherry Tomatoes with Buttermilk Blue Cheese Dressing
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 bunch fresh chives, minced
2 pints yellow cherry tomatoes, or red grape tomatoes, or both
Kosher salt and freshly ground black pepper
To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.
Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.