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Too many tomatoes Empty Too many tomatoes

Post  johnp on 8/31/2015, 5:45 pm

I have made four quarts of V-7, frozen many bags and roasted and froze many more. We will be leaving for the winter and my wife won't let me take much. We don't have the room anyway so the pick from yesterday and today sits on the counter. Anyone got a spicy tomato soup recipe. 
Too many tomatoes Dscn1110
If you can see on the right middle tom the eaten part on the top, The grasshoppers


Last edited by camprn on 9/2/2015, 6:54 am; edited 1 time in total (Reason for editing : expanded title)
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Post  Scorpio Rising on 8/31/2015, 6:09 pm

Wow, John, nice! This recipe is easy and relish, just add a couple jalapeño peppers for some heat!

http://allrecipes.com/recipe/218791/jersey-fresh-tomato-soup/

I will use a sweet onion and use the whole thing...adjust things to taste!
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Post  Turan on 8/31/2015, 9:46 pm

What a lovely problem.
Have you been bringing tomatoes to the farmstand this year? And have you thought of drying them? They condense a lot and make great snacking chips. We like them on pizza and in salads and like them in rice.

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Post  johnp on 9/1/2015, 7:25 am

Thanks , both great ideas. In drying large tomatoes do you just slice them and then into a dehydrator?
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Post  Turan on 9/1/2015, 10:44 am

I have one of those round American Harvest dehydrators. I find that tomatoes stick to the trays so I use the fruit roll-up sheets (I bet oiled parchment paper would work) lightly oiled. Slice the tomatoes about a half inch thick. Too thin and they dry to nothing but a smear. I love doing the cherries best, slice in half and lay skin side down, they make little tomato raisins.

I pack them into jars or bags and freeze them. I worry about not having totally dryed them and then molding. I wonder if I could not heat the jars in the oven and put a canning lid on so it sealed when cooled and then they would be ok for the shelf? I think I read some one doing that with dry goods here?

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Post  CapeCoddess on 9/1/2015, 12:12 pm

Beautiful, John! I core my overflow and put them in the freezer whole for future sauces. I suppose you could cut them up first but I'm too lazy.

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Post  Scorpio Rising on 9/1/2015, 6:30 pm

All of the above! Nice problem to have!
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Post  johnp on 9/1/2015, 6:55 pm

I found a super pasta sauce recipe and tripled it and used 5 pounds. Shrank the pile. The problem however is tomorrow, looks like a lot more red out there. This is in spite of the grasshoppers eating maybe 18 to 24 tomatoes and they don't go for the better boys and other common varieties they go for my heirlooms. Must have good taste Rolling Eyes .
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Post  yolos on 9/1/2015, 8:05 pm

@Turan wrote:I have one of those round American Harvest dehydrators.  I find that tomatoes stick to the trays so I use the fruit roll-up sheets (I bet oiled parchment paper would work) lightly oiled.  Slice the tomatoes about a half inch thick.  Too thin and they dry to nothing but a smear.  I love doing the cherries best, slice in half and lay skin side down, they make little tomato raisins.  

I pack them into jars or bags and freeze them.  I worry about not having totally dryed them and then molding.  I wonder if I could not heat the jars in the oven and put a canning lid on so it sealed when cooled and then they would be ok for the shelf?  I think I read some one doing that with dry goods here?

Turan - do you have a food saver.  They have an attachment that will suck the air out of a canning jar and seal it.  Real simple to use to store your dehydrated foods.
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Post  FRED58 on 9/1/2015, 9:27 pm

Did you ever think of making ketchup or something like tomato butter (both take lots of tomatoes, and are ultimately worth the effort).
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Post  Turan on 9/1/2015, 10:35 pm

@yolos wrote:
@Turan wrote:I have one of those round American Harvest dehydrators.  I find that tomatoes stick to the trays so I use the fruit roll-up sheets (I bet oiled parchment paper would work) lightly oiled.  Slice the tomatoes about a half inch thick.  Too thin and they dry to nothing but a smear.  I love doing the cherries best, slice in half and lay skin side down, they make little tomato raisins.  

I pack them into jars or bags and freeze them.  I worry about not having totally dryed them and then molding.  I wonder if I could not heat the jars in the oven and put a canning lid on so it sealed when cooled and then they would be ok for the shelf?  I think I read some one doing that with dry goods here?

Turan - do you have a food saver.  They have an attachment that will suck the air out of a canning jar and seal it.  Real simple to use to store your dehydrated foods.

Sadly, no.
I am thinking about that though. I would like to seal the plastic freezing bags better as well.

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Post  Marc Iverson on 9/2/2015, 2:23 am

What a lucky problem!
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Post  sanderson on 9/2/2015, 3:48 am

Turan, I think the FoodSaver is the best little gadget to freeze foods with very little air. A year around type of use, Have left overs? Freeze them in the bag with the date. Mine was not the expensive model and I love it.

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Post  Scorpio Rising on 9/2/2015, 8:01 am

@FRED58 wrote:Did you ever think of making ketchup or something like tomato butter (both take lots of tomatoes, and are ultimately worth the effort).

Homemade ketchup is the bomb! cherry

And uses a ton of tomatoes.

Yeah, the heirlooms are tastier for everyone, thinner skin, sweeter, just, ya know, better....
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Post  johnp on 9/2/2015, 8:53 am

I will make some ketchup. Good idea, found what looks to be a great recipe. BTW a food saver is a great tool to have. We use ours all the time. We buy large packages of chicken and other meats when on sale and repackage them for use for two.
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Post  Turan on 9/2/2015, 9:46 am

Some one posted about making tomato powder from their dried tomatoes. Instant paste or sauce. Easy to store. If I dry enough I will try that.
I wonder if it cakes up though.

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Post  Marc Iverson on 9/2/2015, 12:33 pm

I looked into making ketchup once. The amount of tomatoes used for even a small amount of ketchup would make for many good meals. I couldn't bring myself to do it.

Maybe if I had a truly huge garden and a spectacular harvest in it.
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Post  Windmere on 9/2/2015, 1:52 pm

John, what a lovely harvest!  Thanks for posting.
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Post  johnp on 9/2/2015, 3:54 pm

Marc, there is one other reason..... Someone's better half puts a foot down and says no more, the pantry's full, we are leaving for the winter, we can't take it with us, we don't have the room in AZ and on and on and... Rolling Eyes
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Post  johnp on 9/2/2015, 5:23 pm

I forgot to ask a question about ketchup. I found two recipes for old fashioned ketchup before Heinz. They are very similar one calling for 10 pounds and one for six. The only difference was the processing times, the 2006 book called for 20 min. and the 2012 book called for 15 min. Of course I add for altitude but which would others follow? The 2012 book is the one I use the most - Pickled Pantry by Andrea Chesman. A must have book if you like everything pickled or fermented.  bounce
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Post  AtlantaMarie on 9/4/2015, 6:46 am

John, I'd opt for the 2012 book.  Between the editions they've done a lot of testing.  I'm guessing they found that other 5 minutes wasn't necessary.
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Post  johnp on 9/4/2015, 7:45 am

Thanks AtlantaMarie, that's what I'll do.
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Post  Scorpio Rising on 9/4/2015, 4:42 pm

If I am not too late, here is a slow cooker version:

http://dontwastethecrumbs.com/2014/09/diy-homemade-ketchup/

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Post  johnp on 9/4/2015, 5:07 pm

Not to late, going to make it tomorrow. Tried to upload a picture of the haul from 7:00 AM this morning. Took a photo and tried to upload it and my comp. locked up. Feeling better this afternoon will try now.
This mornings harvest, tomatoes only:

Too many tomatoes Dscn1111
Sorry about the cat, he is my supervisor Rolling Eyes
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Post  Scorpio Rising on 9/4/2015, 5:12 pm

Looks like he has things under control, John!
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