I have so many tomatoes. Any ideas on what to do with them?

You can freeze them whole. Just toss in the freezer. Thaw on teh counter a few minutes. You can easily core and skin them frozen and partially thawed, then chop and use in sauces. I'd do this until I had enough frozen tomatoes to can them. Then I'd never buy canned tomatoes until I ran out of home-canned ones! :-)

Or, save them up in the freezer, make marinara sauce and can that. Noneed to ever buy jarred pasta sauce again, either.

Put them on a plane and send them to me. I'm sure I can figure out something to do with them. I won't have any fresh tomatoes until about the first of June. Ooooo. I'm so jealous.

But, if you'd rather not, try dehydrating them. They'll store for months and you can use them in soups, stews and casseroles and even in bread dough. They add great flavor.

There's also fried green tomatoes (okay, not my favorite but some people love them). There's recipes on line for tomato jam and jelly. I've never tried it myself.

Cut some tomatoes in half. Scoop out the center. Filled the tomato with canned salmon and left over mashed potatoes. Put some shredded cheese on top. Bake at 350 until heated through and cheese melts.

When I have extra tomato's I just put them whole,unpeeled in a container. Then when I need tomato for hot dish, soup, or chili, I just run hot tap water over the tomato and the peeling falls right off, set in a bowl to thaw, or microwave them. Very good and tastes like a fresh tomato !!

Since you have already made salsa and tomato sauce, why dont you make them again and can them. Canning is very easy and you can save tons of money throughout the year instead of buy store bought tomato sauce.

Many varieties of soup incorporating tomatoes eg tomato and roasted pepper, tomato and basil, tomato and orange, tomato and lentil etc

Use one or two tomatoes skinned and chopped to enhance any gravy.

Tomato salad - sliced in vinegar

Tomato chutney

Green tomato chutney

Swop them with neighbour for something they have lots of!!

Sell at the garden gate.

Yum Yum, lucky you. How about fresh mozzarella with sliced tomato and sliced fresh garlic and olive oil drizzled on top with some crusty Italian bread or tomato, mozzarella and prosciutto on a wedge. Roasted tomato and eggplant in some olive oil, fresh garlic served over pasta with also some roasted broccoli and zucchini. Stuffed with fresh tuna salad or egg salad. Sauteed with a piece of cod fish in again, garlic and oil like a marichiarro sauce ( a light tomato sauce with a little bit of chunkiness to it) Make the fish into wedges separately dipped in flour and sauteed in oil the make sauce spearate and pour over top with a side of pasta

My absolute favorite thing to do with tomatoes is to make tomato kasundi. It's an indian side dish, that is great with tons of different stuff. I like to have it just with rice, but I've found many uses, and it is simply delicious, it has a bit of spice, but is very well balanced with sweet. This isn't my recipe, but it's one that I found, you could google it for more: http://www.taste.com.au/recipes/6482/tomato+kasund...

I usually can mine, so I have a few jars to last me a while. Give it a try, you won't be disappointed.

Make "sun dried" tomatoes in the oven.

Peel them using the boiling water and shock method and freeze them in freezer bags, those are great for making sauces later.

Give them to friends.

Why don't you make sun dried tomatoes? I had the same problem and then realized they're easy to make, and so expensive to buy! They take up barely any room and won't go bad and there're lots of recipes with them. You can also give them to friends and family.

http://www.pickyourown.org/tomatoes_sun_dried.htm

Blt Bow Ties

1 pound farfalle (bow-tie pasta)

12 bacon slices, cut into 1-inch pieces

1 28-ounce can diced tomatoes, drained

1/4 teaspoon dried crushed red pepper

3 cups arugula

1 cup sliced green onions

1 cup thinly sliced fresh basil leaves

1/4 cup dry white wine

1 cup (packed) grated fresh Parmesan cheese

preparation

Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.

Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.