Too Many Tomatoes?

Too Many Tomatoes?

Too Many Tomatoes in my Garden!


Too Many Tomatoes in my Garden!

So your little garden became a huge producer of tomatoes, and there are far too many for your family to eat. If your garden has too many tomatoes and you need suggestions in what to do with them try one of the suggestions below.

There are a variety of things you can use tomatoes for, of course BLT- bacon lettuce and tomato sandwiches, or layers for any other sandwich or hamburger to enhance it.

If you decide to can, which some people are afraid to do; there is an array of uses for tomatoes being canned.

A. Tomato Juice

B. Tomato Sauce

C. Tomato Salsa

D. Tomato Relish

E. Tomato Paste

F. Tomato Hot Sauce

G. Pickled Green Tomatoes

H. Tomato Jelly or Jam (which is delicious)

For those of the faint of heart, canning might frighten you off, but a lot of the above can be frozen. The plus on freezing is less mess, and if you never canned before you might want to go on reading for other options.

For freezing whole tomatoes, thoroughly wash and dry them and put them in a freezer lock bag. You can easily pop one or two out at a time for soup or stew and put the rest back in the freezer, which is another plus over canning where you have to use the whole jar.

For anyone that juices; tomatoes are great combined with celery, garlic and lemon or lime juice. Over ice it makes a great summer non-alcoholic cocktail. Just rim the glass with sea salt and garnish with a celery stick. If you like a little hot zing to your drink stir in some tobacco sauce.

For our northern friends there isn’t anything better to go along with the above drink then fried green tomatoes.

Fried Green Tomato Recipe:

4-5 Green tomatoes

1 Cup of seasoned bread crumbs

1 cup of buttermilk or milk if you don’t have it

2 eggs whisked

Sea salt & fresh ground pepper

! Sprinkle of red pepper or Emril’s Cajun seasoning

Wash tomatoes thoroughly and dry. Slice & dip into the milk and then the egg mixture and then dip into the bread crumbs covering both sides. Lay each slice out and sprinkle with sea salt, fresh ground black pepper and Cajun seasoning- (optional)

In a large frying pan use olive oil or any oil of choice, and fry until the coating makes a firm crust over the tomato to a golden brown color.

These are great served alone or with a dollop of sour cream on top or red salsa.

Copyright/All Rights Reserved B. A. Wiliams

Comments 1 comment

mljdgulley354 profile image

mljdgulley354 5 years ago

Great hub. Very informative

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