Does anyone have recipes for frozen tomatoes?

Lucky you to be able to grow your own cherry tomatoes. The ones I get at the market usually start to get moldy or shrivel up before I can use them up. I had to find antidote to that, so when the tomatoes start to go bad, I cut them in half (after tossing the moldy ones), toss with a little sliced or grated garlic, a few tablespoons of olive oil, black pepper and some dried or fresh chopped oregano or fennel or thyme, depends on what you like. I then spread the tomato halves out on sheet pan and bake in a preheated 350 degree F oven for about 30-40 minutes. The tomatoes become quite sweet. You can add some pitted nicoise or black olives or green olives (halved) and a tablespoon of rinsed capers to the tomatoes while they are baking. Add some crumbled goat cheese when they come out of the oven. This sauce or whatever you wish to call it is great over vegetables like asparagus and broccoli and also makes a great sauce for chicken, steak or oily fish like salmon, tuna and blue fish and goes well over any type of pasta.

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I also make a baked omelette aka Frittata sort of. Preheat your oven to 350 degrees F. Beat 2 eggs for each person and add any leftover cooked meat, chicken, shrimp or deli meat (chopped), leftover veggies, leftover potatoes, pasta or rice to the eggs along with grated cheese. Of course you add halved tomatoes directly to the egg mixture. Pour the egg mixture into a large pie plate, quiche dish or oven proof skillet. Garnish the top with the plain roasted tomatoes or just the frozen haved tomatoes. Bake the Omelette for abotu 30 minutes or until it seems done. If you want to brown the top, just put it under the broiler for a few minute or raise the oven temperature to 475 degrees. Slice in wedges and serve. This a great meal for lunch, dinner, brunch or breakfast. It is as good served at room temperature or hot and leftovers can be heated in the micowave.

I just had a great asparagus "casserole"

Asparagus spears cut in half or thirds.

Sprinkle with a bit of Parmesan cheese and garlic.

Make a compound butter with butter and sun-dried tomatoes.

Toss cherry tomatoes on top then top with the compound butter.

Bake at 350 for 20 minutes or a bit more, until asparagus is tender.

This was good by itself but I thought it would be great with angel hair pasta or a risotto.

Mac-N-Cheese made with tomatoes is wonderful. Add some bacon and spinach for a version of a BLT Mac-N-Cheese.

Slice a loaf of Italian or French Bread in half sprinkle with mozzarella lay on the tomatoes and bake then broil until brown and bubbly. Serve with soup or a salad or both.

stuffed tomatoes, you will need to first cut off the top of the tomatoes and take out the tomato pulps and set aside, Next mix 1 can of tuna and mayo oinion in bowl, and stuff the tomatoes with the tuna, lay american or swiss cheese on top and bread crumbs, place in a baking sheet and bake for 20 minutes to a half hour until the cheese melts , and the bread crumbs gets brown on the top, Now while thats baking, take your pulp from your tomatoes, Put in a frying pan, add 1 cup of diced onion, and bacon bits, fry up , oh soo good, smell the aroma, and then put over a bed of white rice serve as a side dish OR Garden Tomato Salsa

1/2 sweet onion, chopped

1/2 green bell pepper, coarsely chopped

1/4 cup fresh cilantro

5 slices pickled jalapeno peppers, or to taste

6 fresh tomatoes, quartered

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 lime, juiced

1/8 teaspoon salt

Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.

In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.

Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour. Sun-Dried Tomatoes

4 pounds tomatoes

salt to taste

Preheat oven to 200 degrees F (95 degrees C).

Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.

Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

community.tasteofhome.com/community_​forums/f/30/p/73132/...

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Pasta Sauce from Frozen Tomatoes

Ingredients:

1 gallon frozen tomatoes (or 4 large cans crushed tomatoes)

3 minced garlic cloves

1/2 cup minced onion

1/4 cup olive oil

1/3 cup sugar

2 tsp. salt (more or less to taste)

1 tsp. black pepper

1 Tbsp. basil

1 Tbsp. oregano

Seasonings can be adjusted to suit taste

Directions:

Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes.

At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is.

When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze.

Add hamburger or other meats to sauce before serving. Great on any pasta dish!

Ingredients:

fresh tomato

ziploc bag (freezer bags)

Directions:

1

Core tomatoes, then freeze in freezer bags (don't bother peeling them).

2

To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.