I find an easy way to utilize extra tomatoes is to slice them onto a lightly
oiled pan
(I like olive oil) and bake at about 250 degrees for several hours. You have to
keep
an eye on them as they quickly go from a dehydrated stage to a burnt stage.
Makes
a very tasty tomato chip.

Sherwin D.

You probably didn't plant enough. I have them growing all over my back yard and

am having a bumper crop. Even after giving them to neighbors and eating them
like
crazy, I still have an excess. I guess it's all relative. Most of my tomatoes
are the
heritage type, and they go bad quickly. Putting them in the frig is not a good
option.

Sherwin

Steve wrote:

On Mon, 10 Sep 2007 19:58:32 -0500, sherwindu
wrote:

extra tomatoes

I nominate this for oxymoron of the week.
I have never had an extra tomato. ;-)

I gave away tons of tomatoes.
"sherwindu" wrote in message
...
You probably didn't plant enough. I have them growing all over my back
yard and

am having a bumper crop. Even after giving them to neighbors and eating
them
like
crazy, I still have an excess. I guess it's all relative. Most of my
tomatoes
are the
heritage type, and they go bad quickly. Putting them in the frig is not a
good
option.

Sherwin

Steve wrote:

On Mon, 10 Sep 2007 19:58:32 -0500, sherwindu
wrote:

extra tomatoes

I nominate this for oxymoron of the week.
I have never had an extra tomato. ;-)

KarenCannoli wrote:

"sherwindu" wrote in message
...
I find an easy way to utilize extra tomatoes is to slice them onto a lightly
oiled pan
(I like olive oil) and bake at about 250 degrees for several hours. You have to
keep
an eye on them as they quickly go from a dehydrated stage to a burnt stage.
Makes
a very tasty tomato chip.

Are you trying to dry them? If so, 250f is wayyyy too high. I do mine at 140f.

Maybe so, but 250 F works for me. I guess I'm in a hurry. It takes about 3 hours
at that temperature. I have an electric dehydrator and it takes way too long.

By the way, read today that leaving cut tomatoes at room temperature for more
than 2 hours is asking for trouble from samonella poisoning. I thought that was
only a problem with meat or fish.

Sherwin

"sherwindu" wrote in message
...
I find an easy way to utilize extra tomatoes is to slice them onto a lightly
oiled pan
(I like olive oil) and bake at about 250 degrees for several hours. You have to
keep
an eye on them as they quickly go from a dehydrated stage to a burnt stage.
Makes
a very tasty tomato chip.

Are you trying to dry them? If so, 250f is wayyyy too high. I do mine at 140f.

Steve wrote:

On Mon, 10 Sep 2007 20:53:14 -0500, sherwindu
wrote:

You probably didn't plant enough. I have them growing all over my back yard and

am having a bumper crop. Even after giving them to neighbors and eating them
like
crazy, I still have an excess. I guess it's all relative. Most of my tomatoes
are the
heritage type, and they go bad quickly. Putting them in the frig is not a good
option.

Sherwin

Well, that just made me more jealous :-)

I wasn't trying to brag, but putting something away for a rainy day is sometimes
the
best policy. I go into depression when the tomato season ends. This is one way
to put off that time.

Sherwin

In article ,
sherwindu wrote:

Steve wrote:

On Mon, 10 Sep 2007 20:53:14 -0500, sherwindu
wrote:

You probably didn't plant enough. I have them growing all over my back
yard and

am having a bumper crop. Even after giving them to neighbors and eating
them
like
crazy, I still have an excess. I guess it's all relative. Most of my
tomatoes
are the
heritage type, and they go bad quickly. Putting them in the frig is not a
good
option.

Sherwin

Well, that just made me more jealous :-)

I wasn't trying to brag, but putting something away for a rainy day is
sometimes
the
best policy. I go into depression when the tomato season ends. This is
one way
to put off that time.

Sherwin

Why don't you can them?
That is what mom always did. Tomatoes are one of the easiest fruits
there is to can...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
sherwindu wrote:

By the way, read today that leaving cut tomatoes at room temperature for more
than 2 hours is asking for trouble from samonella poisoning. I thought
that was
only a problem with meat or fish.

It comes from crap. Crap on the food comes from poor sanitation in the
garden, or the food preparation area, or the preparer's hands. Tomatoes
are an acid fruit and salmonella won't grow in it.
--
FB - FFF

Billy

Get up, stand up, stand up for yor rights.
Get up, stand up, Don't give up the fight.
- Bob Marley

Can the juice. I have homemade tomato juice almost every morning. GOOG
FOR YOU


From Mel & Donnie in Bluebird Valley





http://community.webtv.net/MelKelly/TheKids

...or do what they do in Spain. Have a Tomato Fight in the neighborhood!
LOL!
Why not cook up some sauce and freeze it or make salsa?
Eddie

Steve wrote:
On Mon, 10 Sep 2007 19:58:32 -0500, sherwindu
wrote:


extra tomatoes


I nominate this for oxymoron of the week.
I have never had an extra tomato. ;-)

Ever had any extra squash? ;-)

Seems like one plant would supply the needs of the US, except for shipping.

Omelet wrote:

Why don't you can them?
That is what mom always did. Tomatoes are one of the easiest fruits
there is to can...

When canning, do you leave the skins on? Do you remove the hard part at
the stem?

In article ,
doofy wrote:

Steve wrote:
On Mon, 10 Sep 2007 19:58:32 -0500, sherwindu
wrote:


extra tomatoes


I nominate this for oxymoron of the week.
I have never had an extra tomato. ;-)

Ever had any extra squash? ;-)

Seems like one plant would supply the needs of the US, except for shipping.

No kidding. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
doofy wrote:

Omelet wrote:

Why don't you can them?
That is what mom always did. Tomatoes are one of the easiest fruits
there is to can...

When canning, do you leave the skins on? Do you remove the hard part at
the stem?

Skin and stems are removed.

The blanching technique for skinning makes it a piece of cake. :-)
I even skin tomatoes to use in cooking a lot here.

To blanch/skin a tomato:

Fill a small pot with water
Bring to a boil

Drop tomato into the boiling water.

Time for 10 to 15 seconds.

Remove tomato with a slotted spoon and immediately run under cold tap
water. (Depending on the size of the fruits, I'll do 3 or 4 at a time).

The skin just slips off if you do it just right. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve" wrote in message
...
On Sat, 15 Sep 2007 19:14:41 -0700, doofy wrote:

Ever had any extra squash? ;-)

I can't remember where I read it, but I think the best comment on
squash was something to the effect of, "squash season is the only time
that country people lock their cars".


They call that Zucchini season here.