What to do with these buggers?

pain master said:

What to do with these buggers?

Can you get sick of these???? I’ll be eating them all day….lol

Lucky1 said:

pain master said:

What to do with these buggers?

Can you get sick of these???? I’ll be eating them all day….lol

I am already… _{(the chances of anything coming from Mars is a million to one they said…)} but still they come

cue music….

Din Din Dinn, da da daa da da daa. Din Din Dinn!

da Daa, da Daa, da DaDaDaDaaaaa!

Well you (ahem, I mean GF) can turn them into those tomato sauces, flavoured diced tomatoes etc, that you can buy from WoolWorths…

Save them in recycled bottles…

I’ve got a one or two very simple WW recipes that come up a treat, oven roasted toms with a sprinkle of fresh herbs…do you want them?

Also, I used to just throw a couple on at the very last minute of stir-fries…they added that “Je ne sais quois” to the fry…what with fish sauce and the cherry tomatoes I was the apple of MrD’s eye at the time…

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

How do you “sweat” them? Oven or stove top? Wonder how much fresh cherry toms = 2 cans diced toms???

I have always frozen the soft or excess tomatoes that aren’t used elsewhere for cooking or sauce or just eating as is.

When I have enough I cook those tomatoes with onion for a hot meal.

http://garden-to-plate.blogspot.com/2009/05/tomatoes-out-of-season.html

yummo

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

true, but the cherry toms have thick skin and lotsa seeds… if I de-seed and de-skin, I wouldn’t end up with much left.

Dinetta said:

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

How do you “sweat” them? Oven or stove top? Wonder how much fresh cherry toms = 2 cans diced toms???

Sweat means to cook them in the oil over a gentle heat in a frypan , but not brown them. When I had cherry toms coming at me 100 miles and hour , I used a salad bowlfull of them..I didn’t bother to weigh.

pain master said:

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

true, but the cherry toms have thick skin and lotsa seeds… if I de-seed and de-skin, I wouldn’t end up with much left.

Ok, crush them through a seive.

alright, I will…

pain master said:

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

true, but the cherry toms have thick skin and lotsa seeds… if I de-seed and de-skin, I wouldn’t end up with much left.

I don’t bother; I just chuck cut ‘em in half chuck in the pot and make a sauce with lots of garlic and whatever vegies I have on hand (eg zucchini, beans, broc, corn, carrot etc as well as cheese, salt and pepper, and dash of brown sugar to reduce the tartness of the tomatoes). What’s wrong with a few seeds and skin?

I’m with you, Anne…

But I think Pain Master was living up to his nom de plume with his remark

pain master said:

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

true, but the cherry toms have thick skin and lotsa seeds… if I de-seed and de-skin, I wouldn’t end up with much left.

I always find they take on a bitter taste if you cook them too long.

Happy Potter said:

pain master said:

Happy Potter said:

A simple buy very nice old fasioned pasta sauce ?

6-8 cloves of garlic (yes thats right) sweated in 1/4 cup olive oil, then throw in 2 cans of diced tomatoes, cook a bit, then add a handful of torn basil leaves simmer 10 mins , add salt and ground white pepper and throw over some cooked pasta.
Beautiful.

true, but the cherry toms have thick skin and lotsa seeds… if I de-seed and de-skin, I wouldn’t end up with much left.

Ok, crush them through a seive.

Tried that. I even bought a mouli. It’s not successful with cherry toms.

A favourite in our house is a pasta sauce.

Heat oil until quite hot and throw in cherry toms, whole is good. Cook them until they just start to soften a little, keeping the heat up. A bit of browning on the skins OK.
Throw in a tin of Light and Creamy, or real cream if you prefer, a goodly dollop of pesto, some chopped cooked chicken, fresh ground pepper and salt.
Simmer until it’s at your desired consistancy.

Barilla makes the best bottled pesto IMHO.

I haven’t ever bothered to use them much but couldn’t you just pop the flesh and seeds out through the open stalk end of them? I agree with PM in that I don’t like the tough skin they have. Come to think of it a lot of tomatoes have tough skin. Specially the ones you buy at the supermarkets. All to do with shelf life I expect. Same with lots of veg and fruit.

well it was pushed through a sieve… and we have a container of sauce which will be the base of a Spag Marinara sometime later this week. The sauce ended up really orange, and really sweet, no brown sugar required here, this one’s sweet enough!

Thanks for the suggs :)