28 Things to Do With Too Many Tomatoes
Late in the summer, many gardeners end up with too many tomatoes! Come late-August, you may end up with a dozen or two heirlooms ripening on your kitchen counter, with dozens more cherry, San Marzano, Brandywine, Yellow Pear, Roma, Campari, Jubilee, Beefsteak and countless other tomato varieties ripening on the vines outside.
This is not necessarily a bad thing but it can be intimidating trying to think of ways to utilize them. Before we start, I have an idea of my own. First, cook down those fresh tomatoes and add some onion, celery and celery salt until the vegetables are tender. Now run that through a food mill and add some salt and lemon juice to taste. Don’t forget the last and most crucial ingredient…Vodka!
Now that you have a delicious bloody mary in your hands, you can click the link below to find out 28 ways to use all those extra tomatoes from your garden while they are at peak freshness!
Leave a comment below with your favorite ideas and recipes using your garden vegetables and herbs.
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Plant to Plate Meal Prep
From plant to plate! Our in-home #PersonalChefs will utilize your garden to help save money and add some extra flavor into your healthy weekly #mealprep dishes.
This meatball in marinara with pasta, broccoli and green beans is just one example of how our chefs can use fresh herbs and vegetables from your garden in the dishes. Using your own garden will not only save you money, but also insure that your getting the freshest ingredients.
As the summer goes on, you will start harvesting more herbs and veggies than you know what to do with. Let our chefs create dishes from your garden that you can freeze for later or eat right now. We can make tomato sauce, casseroles, bread, or soup to freeze for the winter. Or you could throw a huge veggie barbecue for your friends and we’ll do the cooking! Whatever you decide, let us help you get the most out of your green thumb.
Learn more about how we can utilize your garden ingredients and our meal prep services at our website!
Here is a Bolognese I made for one of our weekly meal prep customers. I made the pasta from scratch and made the sauce with fresh tomatoes, garlic, white wine, herbs and a little cream. The dish also has fresh asparagus and onions, along with the lean ground turkey.