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The tomato is integral to so many classic Italian dishes. In fact, it’s hard to imagine the country’s cuisine without it.
Yet that was the situation until the sixteenth century, when Spanish conquistadors brought the novel fruit back as part of their plunder from the recently discovered Americas. It soon travelled to Italy. The earliest description we have is from 1544, written by an Italian doctor and botanist named Mattioli. He gave it the name pomo d’oro (golden apple) which persists to this day.
It grew well in the Italian climate and gradually became popular, though initially only as an ornamental due to suspicion that it was poisonous, since it clearly belonged to the nightshade family. In fact, assimilation into local cuisine took a couple of hundred years.
As time passed, different varieties of tomatoes emerged, all flavoursome and well adapted to local conditions. As is the way in Italy, these became firmly associated with their particular regions, and with particular regional dishes.
The tomato’s place of origin is frequently included in its name. More than three hundred varieties are grown in Italy – the few featured here are simply those whose seed is readily available in the UK.
Different types of tomato – cherry, plum, beefsteak and so on – have different culinary uses because they have different physical properties.
Plum (or paste) tomatoes are first choice for sauces because they have thick, meaty flesh, fewer seeds, less juice, and thicker skins, which makes them comparatively easy to peel. Commercially, they are usually tinned or used for passata. The most well known is ‘San Marzano’, which hails from the Sarno valley near Vesuvius and thrives in its volcanic soil. It has been awarded PDO (protected designation of origin) status. It is also the tomato needed to make a true Neapolitan pizza.
‘Principe Borghese’ is a smaller, rounded plum from the same part of Campania. It is a traditional favourite for sun-drying (use an oven in the UK!) and for hanging.
It is one of several cultivars that are known by the umbrella term pomodorino del piennolo del Vesuvio (small hanging tomato of Vesusius) or simply pomodorino Vesuviano. Whole vines are cut and hung up in bunches somewhere covered but well ventilated, where they keep fresh for months, thanks to a thick skin and a strong attachment to their stalks.
Beefsteak tomatoes are much larger, but their skins are thin and as a result they do not travel well, which is why they are only usually sold in the UK if they are very under-ripe. They are good in salads, for slicing and even for stuffing.
‘Cuor di Bue’ (Ox Heart) is strawberry shaped and huge, and from Liguria. Smaller but still large are the various costoluto (ribbed) cultivars, such as ‘Costoluto Genovese’, ‘C. Fiorentino’ and ‘C. di Parma’. They are very similar in appearance to the tomatoes of Mattioli’s day.
Pachino, a town in southeast Sicily, is a famous centre for tomato production. The climate is such that they will grow year-round, in polytunnels at least. A number of different varieties are referred to as pomodori di Pachino including ciliegini and datterini, their shape likened to cherries and small dates respectively. Both are well worth seeking out.
As I’ve said on many occasions, I enjoy growing tomatoes above all other crops but it is hard work in the UK. Sunshine and warmth are never guaranteed, and there’s always the danger that blight will kill the plants off early. For obvious reasons, most gardeners (myself included) would dearly love to spend a summer growing them in Italy.
The Different Types Of Tomatoes: The Ultimate Guide of Tomato Varieties
For many people, if you were asked to name a fruit or vegetable that reminds you of a specific country, the humble tomato, would probably score very highly when discussing the country of Italy. The rich, vibrant red color used in so many famous Italian dishes the base sauce for traditional Pizza, Ragù alla Bolognese and so many other meals associated with Italy, tomatoes, and Italy are synonymous.
There is no specific kind of pasta you need to use for this recipe. The choice only depends on your taste. Spaghetti, linguine, maccheroni or penne all work perfectly for such simple (yet tasty) sauce. In order for this dish to succeed, the only trick is draining the pasta one minute before the end of the time indicated on the pasta box. Mix pasta with the tomatoes in the pan so that the sauce blends perfectly and the starch releases into the tomatoes.
1 lb pasta, 1 lb cherry tomatoes, Extra-virgin olive oil, 1 clove of garlic, Fresh basil, Salt
In a pan, sauté garlic in a little extra-virgin olive oil. Once the garlic is golden-brown, add the tomatoes (washed and cut in half). Cook over high heat for 6-7 minutes. Turn off heat and add salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of the cooking instructions on the pasta box. Pour pasta into the pan with the tomatoes and cook for one minute. Mix well and add fresh basil leaves. Serve immediately.
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While the tomato may not be indigenous to Italy, it’s firmly placed itself at the center of traditional Italian cuisine, and it’s one of the flavors we most know and love from Italy. At Ferraro’s we’re dedicated to capturing the authentic flavors and customs of traditional Italian cuisine, and we’ve created a delicious menu full of dishes that fuse authentic Italian recipes with modern twists. Experience the bold flavors that the Italian culinary tradition has to offer: make a reservation at our Las Vegas Italian restaurant today!
Baked tomatoes with herbs is a side dish from Le Marche as well as some other southern Italian regions. It's simple to prepare and complements dozens of meat, fish, cheese-based, or vegetarian main courses. Juicy and flavorful on the inside and topped the crispy breadcrumbs, the baked tomatoes have a particular consistency that also goes nicely with pasta.
The recipe follows. This is one of those dishes that's cooked “by eye,” so quantities aren't given. But don't let that dissuade you – it's super simple. The steps are straightforward and the dish comes together nicely in the end.
Le Marche-Style Baked Tomatoes Recipe
Choosing good tomatoes is key. They should be red, round, medium-sized, and ripe – but not overripe. San Marzano tomatoes work well as long as they are soft and red but avoid beefsteak tomatoes.
Combine a minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil, and a pinch of salt, and mix together.
Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt, then flavor with the mixture. For a more summery flavor and aroma, you can substitute the said herbs with basil and mint.
Season everything with a little extra-virgin olive oil and bake at 400° F for about 25-30 minutes until the breadcrumbs turn golden brown.
From side dish to main course
To transform the recipe into a main course, stuff the tomatoes with mozzarella, scamorza, primo sale cheese, or tuna before sprinkling them with breadcrumbs and placing them in the oven. For children, choose a melting cheese like fontina. Cut it into cubes and use the cheese to stuff the tomatoes along with some prosciutto or ham.
Also in the pan
You can also cook the tomatoes on the stovetop. After they've been seasoned with herbs and breadcrumbs, place the tomatoes in a non-stick pan. Add around ½″ water and a little oil on the bottom, cover, and cook over medium-low heat for around 30 minutes until all the liquid has evaporated.
The 65 Most Delish Ways To Eat Tomatoes
We're giving you totally amazing ways to use up all those summer tomatoes before the season ends. Get on it.
And if you need more ideas, try our amazing tomato salads.
Melty mozzarella and fresh tomatoes give basic garlic bread a MAJOR upgrade.
Is it, uh, bad form to chug it straight from the bowl? Cause this gazpacho that good.
Highly recommend 'em in a bowl of fettuccine alfredo.
These are the prettiest low-carb tacos you'll ever see.
Swordfish makes even the most mundane weeknight special.
Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
This bright, satisfying salad comes together in 10 minutes tops.
The crunchy croutons are everything.
This salad is the epitome of summer in a bowl.
Wrap up chicken and summer veggies for a fast and super-fresh meal.
It's like a portable garden.
You're going to be making this satisfying shrimp pasta all summer long.
Go ahead and top these babies off with crumbled feta, you deserve it.
There's Ranch dressing in there.
You've never had a sauce like this one before.
This will be your new favorite way to eat tortellini.
Everything is better with a bacon weave bun.
Pop as many of these juicy babies into your mouth as you want &mdash they're baked!
We want all Greek, all the time.
Bonus: Way cheaper than a trip to Italy.
Easy and healthy? Count us in.
We've all enjoyed a traditional Caprese salad with layered mozzarella and tomatoes, a hint of basil, and balsamic vinaigrette. You may think there is no improving on perfection, but this is a slightly new take, a hot one, in casserole form, and believe me when I tell you there is a time and place for both the traditional and this twist!
2. CHOOSE YOUR PRODUCT.
Italians have perfected many ways to preserve pomodori, so you can enjoy the sun-warmed fruit of the Mediterranean even during a Wyoming winter. At Eataly, we cook with the delicious tomato products all year round.
Concentrato di Pomodoro: Tomato paste is a strong concentrate to be used in small amounts. When you ask a chefly person for their “secret ingredient” in a soup, pasta, etc., they often point to this paste, which adds a rich depth of flavor.
Passata di Pomodoro: From sauce to soup — anytime you need a smooth texture, turn to simple, high-quality tomato puree.
Polpa di Pomodoro: Similar to passata, this tomato "pulp" is an unstrained version of tomato puree, with seeds still included and slightly more liquid.
Pomodori Pelati: Whole peeled tomatoes are perfect crushed to make a chunky tomato sauce, add to soups, and beyond.
Pomodori Secchi: Savory and delicious, sun-dried and semi-dried tomatoes are stored in olive oil. After draining them, we love to serve them minced in salads, soups, and pasta – or added to pesto for extra depth of flavor.
57 Fresh & Easy Green Tomato Recipes You’ll Want to Make Tonight
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
Do you like fried green tomatoes?
I had never tried fried green tomatoes until a few years ago. I watched the movie as a kid and never realized they were a real thing.
Then, one day, I was out to lunch with my husband at this little country café and there they were on the menu. Well, my husband was in utter shock that I was from the south and had never had fried green tomatoes. So naturally we ordered them, and I’ve been in love ever since.
But did you know that you can do a lot more with green tomatoes than just fry them?
Well, if not, you are getting ready to be amazed because I’m going to share with you all kinds of ideas on how to use your green tomatoes this year.
Here is a collection of 57 green tomato recipes that you should try:
1. Green Tomato Pickles
If you like pickles, then you will probably want to try these green tomato pickles. The recipe looks pretty similar to that of a bread and butter pickle.
So if you like a little sweet and spicier pickle, then you’ll probably like these too. The next time you have green tomatoes just throw them in a jar with a few other ingredients, and they’ll be transformed into something different and delicious in no time.
2. Vegan Fried Green Tomato Sandwich
Are you vegan? If so, then you’ll love this sandwich. Even if you aren’t vegan, this sandwich looks pretty healthy so you might want to keep it on your radar.
Basically, it is a po’boy sandwich with fried green tomatoes on. They use other spices and vegetables to liven it up a bit as well.
3. Cucumber and Tomato Gazpacho
This is a super light recipe that would be great any time of year. Not to mention, it is also really quick to make.
According to the recipe, you should be able to have this dish on the table in a little over 20 minutes. So if you are looking for healthy and fast, then you’ll want to check this recipe out.
4. Lacto Fermented Green Tomatoes
If you’ve been on the internet much, then I’m sure you’ve heard about how good fermented food are for you.
Well, if you are all about that, then you’ll love this recipe for fermented green tomatoes. It allows you to use your harvest in a healthy fashion.
5. Bacon Lettuce Fried Green Tomato Sandwich
I’m a huge fan of bacon, lettuce, and tomato sandwiches. So as soon as I saw this sandwich, my mouth instantly began watering.
If you love BLT’s too, then you’ll want to try this twist on the classic. It looks delicious and seems pretty simple to make as well.
6. Fried Green Tomato and Shrimp Po’ Boy
If you haven’t guessed already, I’m a huge sandwich person, and I love Po’ boys. I think they are some of the most delicious sandwiches.
So when I saw this recipe for a fried green tomato and shrimp Po’ boy I was ecstatic. If you love Po’ boys too, then you’ll want to try this one.
7. Green Tomato Bars
Before you begin to think I’m nuts, this recipe is one of many sweet green tomato recipes that I’m going to share with you within this post. They may not be the most traditional way to use green tomatoes, but they sure do look delicious.
So if you are looking for a different way to utilize your green tomato harvest, then you’ll want to check out this recipe.
8. Green Tomato Enchilada Sauce
Do you like enchiladas? Boy, I do! I am a huge fan of Mexican cuisine in general. Which is why this recipe sparked my interest.
So if you would like to make your own homemade enchilada sauce from your green tomato harvest, then you’ll want to check out this recipe.
9. Green Tomato Cake
At first glance, this cake reminded me of carrot cake. That peeked my interest because I love carrot cake.
So if you love a delicious cake with gooey icing on top (and it makes you feel better because it includes vegetables) then you’ll want to give this recipe a try.
10. Green Tomato Bread
This green tomato bread is another non-traditional way to use green tomatoes. It may not be deep fried, but don’t let that deter you.
If you love yummy dessert breads like banana bread, then you’ve got to take this one into consideration. The ingredients are simple and it looks easy to make as well.
11. Fried Green Tomato Po’ Boys
I’ve already said what a fan of Po’boy sandwiches I am. Which is why I had to give you the site where you can find 9 different recipes for fried green tomato Po’boy sandwiches.
Seriously, 9 different ways to enjoy fried green tomatoes in a delicious Po’boy sandwich type of way. So when you are ready to begin drooling jump on over there and decide which one you’ll be having for lunch tomorrow.
12. Green Tomato Marmalade
Every time I hear the word marmalade I think of Paddington Bear. I think he enjoyed orange marmalade, but after viewing this recipe, I’m sure he’d approve of this recipe too.
So if you are looking for a unique marmalade to enjoy for yourself, or perhaps to gift to friends, then you’ll want to take this recipe into consideration.
13. Green Tomato Pasta Salad
When summer time rolls around one of my favorite parts of it are all of the fresh ingredients. One of my favorite things to do with those fresh ingredients is to make pasta salad.
So you can see why I’m so excited to share with you this recipe for pasta salad. But instead of the pasta salad being made with regular red tomatoes, they twist it up by throwing green tomatoes in the mix.
14. Fried Green Tomatoes and Bacon Grilled Cheese
Grilled cheese are a big thing in my house. I have three boys and two of them are extremely picky eaters.
So needless to say, I have to find ways to ‘adult’ my grilled cheese because bread and cheese gets kind of boring after a while. Then I stumbled upon this recipe and got so excited for the next time my kids ask for grilled cheeses.
15. Green Tomato Brownie Cake
Green Tomato Brownie Cake
This brownie cake looks so good, and I owe whom ever created it a huge, “Thank you!” Why? Because now I can act like I’m being healthy when I’m indulging brownies.
Plus, who couldn’t love a recipe that calls for chocolate, raisins, and walnuts. The recipe looks super simple to make as well.
16. Green Tomato Chutney
Up until I started canning 6 years ago, I had never heard of a chutney. When I came across it in my canning book I thought, “What in the world is this?”
Now, I’ve discovered chutney and think it is amazing. Which is why this green tomato chutney is one you should definitely try.
17. Green Tomato Soup with Country Ham
I love eating foods that look weird and taste yummy. That probably explains why I’m so fascinated with green tomatoes.
So if you love tomato soup and love country ham, then you’ll want to try this recipe for yourself. But if you also like the ‘weird’ effect too, then you’ll want to try it just so you can eat green soup.
18. Spicy Green Tomato and Apple Chutney
This chutney sounds amazing. It contains ingredients like green tomatoes (obviously), apples, raisins, nuts, brown sugar, and vinegar.
Doesn’t that sound like a tango in your mouth? If you think so, then you might want to make that dance happen soon.
19. Green Tomato Bread
You may have never heard of green tomato bread, but let me warn you it looks delicious. They show it here with powdered sugar which is super exciting to me.
So if you are looking for a different type of quick bread (or dessert bread), then you’ll definitely want to check out this recipe.
20. Green Tomato Jam
It is not uncommon to use vegetables in jellies and jams. One of my favorite jellies is green pepper jelly. It tastes so good with crackers and soft cheese.
Well, green tomato jam is one I’m going to try substituting my usual pepper jelly for in that exact same fashion.
21. Fried Green Tomato Pie
If you’ve thought you’ve tried fried green tomatoes in every form, after seeing this recipe, I’m guessing you probably haven’t.
Now, I’ve tried tomato pie before (and truthfully wasn’t a fan) but after seeing this recipe, I think I may become a huge fan of fried green tomato pie.
22. Green Tomato Chili
I love chili on a cold day, and I also love to vary my chili recipes because after a while certain things get mundane.
If you are in the same boat, then you’ll want to change out your chili recipe and give this one a try. It is definitely different and look delicious.
23. Roasted Green Tomato Basil Soup in Sourdough Bowl
I love eating soup in a bread bowl. There is something warm and comforting about it. Plus, it makes the bread the right amount of soggy from where it has absorbed the flavor of the soup.
Which is why I think a lot of people will enjoy this soup. Not only is it in a bread bowl, but it also includes fresh ingredients like green tomatoes and basil.
24. Fried Green Tomatoes with Dipping Sauce
Fried green tomatoes are so crispy, crunchy, and good all the way around. This recipe seems to fit all of those qualities quite well.
But it takes it up a notch or three because it provides a recipe for a delicious dipping sauce to go along with it.
25. Green Tomato Pineapple Jam
This jam recipe seems like a complex flavor pallet, but I like things like that. The sweetness of the pineapple should really compliment that tartness of the green tomato.
So if you like complex flavors too, then you’ll be interested in this jam. After all, who doesn’t love taking a bite of food and it going, “Pow! Boom! Wow!” right inside your mouth?
26. No Sugar Green Tomato Relish
This recipe is right up my alley. I’ve recently discovered what a relish fan I am. I love the stuff! It goes well on almost any dish.
Plus, I love the fact that this dish has no added sugar. I gave up sugar almost a year ago and have no intentions of going back to it now.
27. Green Tomato and Tomatillo Enchilada Sauce
So it’s no secret that I love Mexican cuisine. I love enchiladas, and I love practically any sauce that I’ve come across in my culinary journey of Mexican cuisine.
But I think what I love the most is that Mexican food is delicious, but not complicated. So I feel certain that even though this sauce appears very easy to make, it is also jam packed with flavor.
28. Raspberry Green Tomato Jam
Don’t let the flavor combination here throw you through a loop. It is apparently a great way to use up all of your green tomatoes.
However, it also packs quite a flavorful punch. Plus, it appears super simple to make as well. What more could you want?
29. Pickled Green Tomato Salad
If you are familiar with the process of making pickles, then you are already half way through this recipe. It appears very easy to make.
But I love how it adds some heat in the recipe with the ingredients of jalapenos and other spices. It looks like a party in your mouth.
30. Oven Fried Green Tomatoes Caprese Stacks
These caprese stacks look unusual and delicious too. Basically, they make oven fried green tomatoes. Then she makes a delicious balsamic glaze to accompany the dish.
Finally, she stacks the fried green tomatoes, mozzarella cheese, and basil leaves. Then tops it all with a balsamic glaze. Sounds good to me!
31. Green Tomato Jalapeno Salsa
My husband and I are salsa people. Our favorite snack is tortillas chips (the homemade kind) and yummy homemade salsa.
So it shouldn’t surprise anyone that we can a lot of our salsa every year. Now, it appears we have a new recipe to try that looks delicious and has a little spice too!
32. Green Tomato Cake with Brown Butter Icing
Before you begin to look at me too funny, keep in mind that genius people have come up with some really different, interesting, and tasty ways to utilize their green tomatoes.
So we are clear, this is one of those times. This cake looks delicious and with that glaze, well, it has me drooling.
33. Pickled Green Cherry Tomatoes
We grow cherry tomatoes every year. The first year it was intentional. The second year (and every year thereafter) we’ve had volunteers pop up and do quite well.
So I’m always glad to find a recipe that allows for me to utilize these tomatoes because I end up with a ton each year!
34. Green Tomato Soup
This is another delicious recipe for green tomato soup. I’m a huge fan of soup recipes, especially the frugal kind.
So this soup uses a lot of basic ingredients and doesn’t appear to be very expensive to make. Which is why I think it is a good go-to recipe.
35. Italian Farmhouse Pickled Green Tomatoes
I love this recipe. It not only sounds good, but it also appears to be very simple to make as well. I love how it requires only a minimal amount of ingredients.
So if you are looking for a frugal way to preserve your green tomatoes, then you might want to glance at this recipe.
36. Green Tomato Pie
This recipe reminds me a lot of an apple pie. The only difference is they substituted the apples for green tomatoes.
So since one of my favorite desserts to make is homemade pie, this recipe naturally excites me and is one I can’t wait to try.
37. Fried Green Tomato Sliders
Who knew that there were so many different ways to use green tomatoes? But now that I know, I have to admit, I’m hooked!
I love sliders. I think they are neat little sandwiches that are good for quick dinners and snacks too. So since I love fried green tomatoes and sliders, this is the ultimate combination in my opinion.
38. Green Tomato Hot Dog Relish
Would you believe I’m not a fan of hot dogs? I know, it’s crazy! But I’m really not.
However, I love hot dogs if I can cover them up with quality ingredients like this relish. So naturally, I’m a huge relish fan. If you love relish, then this recipe might be of some interest to you as well.
39. Green Tomato Jam
This jam recipe is a little different from some others mentioned. It has vanilla and ginger in it as well. Which should make for an interesting flavor combination.
So if you’d like a sweeter green tomato jam, then you might want to check out this recipe. Who knows? It could become your new favorite.
40. Chow Chow
Until I moved to my husband’s part of the country I had never heard of chow chow. Now, I’m a huge fan. Which makes him happy because he loves it too.
So chow chow is good for more than just slapping on a hot dog. It is also great with a fresh pot of pintos and a slice of cornbread too.
41. Green Tomato Ketchup
I love the idea of common household items served up with a twist. This is why I love the idea of green tomato ketchup.
Plus, I love the idea that she shows you how to make and can it yourself. That way you can have green tomato ketchup all year long, if you wish.
42. Roasted Green Tomato Salsa
I love green salsa. I actually use to not love it at all. Then I got pregnant with my youngest child and it became all I craved.
Now, I’m hooked for life! So when I hear the words roasted and green tomato salsa in the same description, I immediately become very excited!
43. Panko Fried Green Tomatoes
I know I’ve listed fried green tomatoes in this article A LOT. The reason is that is one of the most common things to do with green tomatoes.
However, this recipe has a little twist to it. It is breaded in panko bread crumbs which gives this dish a different texture that I think would be delicious.
44. Freezing Green Tomatoes
Let’s say you have an abundance of green tomatoes. You’ve canned a lot and made a ton of different recipes with them as well.
But now, the season is coming to a close, and you are done! I get it. I’ve been there. Thanks to this tutorial you can freeze the rest of them and make fried green tomatoes as you wish throughout the year.
45. Grandma’s Fried Green Tomatoes
This recipe is from the early 1900’s. I’m not sure if you’ve noticed yet, but usually the way grandma made things is the best.
So when I saw how old this recipe was I knew it was worth passing along to our readers. Give it a whirl and see if this recipe has stood the test of time.
46. Green Tomato Bread
Do you like quick breads? Do you like sweeter quick breads? I know I do. I love them because they are fresh and inexpensive to make.
Truthfully, I use them as dessert around my house a lot. Plus, I don’t feel bad feeding quick breads to my family because they are a little healthier. So try this version of a sweet quick bread that just happens to contain green tomatoes.
47. Green Tomato Pasta
This recipe appears to be a solid tomato sauce recipe. It uses a basic tomato sauce recipe but adds the twist of the green tomatoes.
So if you are looking for a little different version of tomato sauce for your spaghetti night, then you might want to consider this recipe.
48. Fried Green Tomato Grilled Cheese Sandwich
Oh boy! These grilled cheeses look so delicious. This is another option for an ‘adult’ grilled cheese.
So if you are like me, and like to spice up your grilled cheese a little, then you’ll definitely want to give this recipe a glance.
49. Scalloped Green Tomatoes
Growing up we had scalloped potatoes a lot. They were so delicious and strike fond memories in my head.
So when I saw this recipe for scalloped green tomatoes I was instantly drawn to it. If you are a fan of scalloped vegetables then you might want to try this recipe.
50. Green Tomato Salsa
As previously mentioned, I love green tomato salsa. I also love how easy it is to make fresh. I think most would agree, fresh anything is better.
So if you are up for making and canning your own fresh green salsa, then you might want to give this recipe a chance.
51. Pickled Green Tomatoes
I think pickling green tomatoes is such a trend because it is so easy to do, and it preserves the tomatoes without them going to waste.
So if you are looking for a delicious (while easy) way to preserve your green tomatoes, then you might want to consider this recipe.
52. Fried Green Tomatoes with Avocado and Poached Eggs
Well, we’ve seen green tomatoes used for snacks, desserts, and dinner ideas. Now we are moving on to breakfast.
So if you like fried green tomatoes, avocadoes, and eggs, then you may want to give this recipe a little consideration.
53. Savory Corn and Green Tomato Cakes
These corn cakes look amazing! I love fried corn cakes anyway, but when you add the amazing flavor of green tomatoes, I’m sold.
So if you’d like a different variation on regular corn cakes, then you definitely need to check this one out.
54. Amish Green Tomato Relish
I love our local Amish store. You can go there and eat a great lunch made from fresh breads, deli meats, and then finish it off with a homemade oatmeal cream pie that is the size of your head.
So as soon as I saw this recipe for Amish green tomato relish, I had no choice but to share it with you all. If it is anything else like what the Amish make, you’ll eat until you turn green.
55. Green Tomato Casserole
I love casseroles. They are easy to throw together, you can make them ahead, and they are also usually pretty easily frozen.
So if you are a casserole fan, then don’t hesitate to try this green tomato casserole. It is an easy way to utilize those tomatoes.
56. Green Tomato Muffins with Cheese
I love muffins pretty much as much as I love casseroles. They are so easy to throw together and are easy to take with you on the road too.
So if you are looking for some portable ways to use your green tomatoes, then definitely take this recipe into consideration.
57. Oven Fried Green Tomatoes with Siracha Ranch Dipping Sauce
So we are going to end out our green tomato journey with more fried green tomatoes. These are fried in the oven which makes for less of a mess.
However, on top of it being a little easier, the recipe also comes with a great addition of a second recipe for dipping sauce. What a great bonus!
Well, the next time you feel over run with green tomatoes, just come back to this post and know that you now have over 50 ways to utilize them.
But I’d love to hear what you do with your green tomatoes. Do you fry them? Turn them into a relish or salsa? Bake with them? Do you do anything that hasn’t been mentioned here?
We love hearing from you so please leave your comments in the space provided below.
ITALIAN STYLE STEWED TOMATOES
Homemade stewed tomatoes are like summer’s grand farewell. The last of the season’s tomatoes ready to be canned and stashed away to enjoy during the grayest winter days.
This easy stewed tomato recipe is a blend of tomatoes, peppers and onions stewed until saucy, thick and savory. Studded with garlic and ribbons of basil, this easy tomato sauce is a great addition to so many recipes!
My husband loves them and he puts them on everything including my favorite Mac and cheese…which makes me cringe when he mixes it together because…it’s Mac and cheese. It’s doesn’t need anything else because it’s already totally amazing all by itself! But any who…thats what he likes and so I made this recipe just for him…and you.
HOW TO MAKE IT
This easy Stewed Tomato recipe makes the BEST stewed tomatoes ever. Packed with flavor and super simple to make, THIS is what you use when for canning your tomatoes.
Here’s how to stew tomatoes from scratch:
- Bring a large pot of water to a boil and prepare an ice bath.
- Blanch tomatoes in the boiling water for 1 minute and immediately transfer to an ice bath.
- Remove the peels from the tomatoes and slice the tomatoes (or cut into quarters.)
- Heat oil in a large stock pot.
- Add the peppers and onions. Cook until softened.
- Stir in the garlic, tomatoes, oregano and basil. Simmer.
- Add the sugar and simmer a bit longer.
- Season with salt and pepper to taste.
- Can your stewed tomatoes using your preferred canning method or transfer to an airtight container and store in the refrigerator. Or enjoy immediately.
I love to serve them with rice or over leftover pasta for a quick and easy weeknight dinner.
It you like tomatoes, you’re going to LOVE these Italian Style Stewed Tomatoes. I threw in some extra things to add some flavor that ended up making them taste like a super chunky soup. But I’m not complaining at all because I went from a stewed tomato hater to a stewed tomato LOVER in a matter of an hour or so.
This healthy stewed tomato recipe is loaded with huge cloves of crushed garlic, leaves of fresh basil, chopped fresh oregano and freshly picked tomatoes which are stewed together with sautéed onion and green pepper. Totally and utterly amazing….magical almost.
You could used them as a substitute for regular diced tomatoes or crushed tomatoes in so many recipes like this Skillet Chicken Cacciatore and this simple Marinara Sauce. Or just heat up a big bowl and dip in a few parmesan crisps…..call it dinner, it’s totally cool.
It’s also great alongside this 10 minute Mac and Cheese recipe for a super speedy weeknight dinner the kids will LOVE!
When actor Stanley Tucci isn’t strolling piazzas wearing Boggi, Brunello Cucinelli, and Ferragamo— the favored Italian designers that the father of five says he can “ill afford”—he’s often in an apron.
If Tucci’s chosen love is acting, his passion for cooking and eating probably came at birth. Food is his muse, especially Italian food, as seen in his films, family cookbooks, and a forthcoming food memoir. These days, there are plenty of ways to watch Tucci in the kitchen. And there’s nothing like seeing Tucci in food scenes. So, what dishes and recipes are most deserving of our attention?
In the newly released CNN Original docu-series, Stanley Tucci: Searching for Italy, the actor rolls up his sleeves in at least three different episodes—Naples, Lombardy, and Florence—to wow us with his repertoire of Italian cooking. Equally important are the restaurant scenes in Big Night (1996), the film he co-wrote, co-directed, and starred in. There, Tucci acted as Secondo, an Italian chef-restaurateur, by adopting the mannerisms and techniques of a real Italian chef, Gianni Scappin, who he shadowed for a year and a half. All in all, the actor made a pretty convincing performance of pretending to be Italian.
When he’s not filming, Tucci often cooks with his family. He says he fell in love with wife Felicity Blunt (the sister of The Devil Wears Prada actress Emily Blunt), over a discussion about food and cooking. That became an ongoing tradition, involving detailed meal planning and a meticulous selection of ingredients. Many of their family-cooked dishes fill the pages of “The Tucci Table: Cooking with Family and Friends,” a cookbook written by Tucci and Blunt with contributions from their children.
“When they were younger and everyone went to high school, we sat down together every night,” says Tucci, adding that the age difference between his children has made the meal schedule a bit fractured in recent years. “But the goal is to sit together as much as possible and eat.”
But for our purposes and for a taste of action, comedy, and drama, here are the top Italian dishes plucked from Tucci’s best scene-stealing food moments.
Note: for the Big Night dinner recipes, we recommend a wine pairing of Chianti.
1. The Perfect Winter Pasta: Pizzoccheri from Stanley Tucci: Searching for Italy the Lombardy Episode
In the upcoming Lombardy episode, Tucci travels to the Orobic Alps to taste the mountain cheese of Paolo Ciapparelli. Stunned by the flavor, Tucci decides to cook pizzoccheri, a regional pasta dish from Valtellina, Italy for everyone. “The noodles are made with buckwheat and regular flour. It has cabbage, huge amounts of butter, garlic, potatoes and Valtalline cheese called Bitto Storico Ribelle, which is similar to Parmigiano, but can be aged longer, up to 18 years,” he says. “It's an incredible dish, and it’s one you would only eat where it’s really cold."
2. The Go-To Family Meal: Penne alla “Salsa Maria Rosa” from Stanley Tucci: Searching for Italy the Tuscany Episode
Tucci’s family recipes reflect his Southern-Italian American heritage and the influence of a year spent in Florence, Italy. During the Tuscany episode, Stanley and his parents will return to Florence, to reminisce and cook their go-to Tuscan tomato sauce made with a celery and carrot base and a bit of butter. During that year abroad, Stanley says his mother was inspired by the spirit of the Renaissance and learned this simple, yet delicious combination from a neighbor from whom the pasta takes its name.
3. The Subtle Seafood Risotto from “Big Night”
The opening scene of Big Night is a monument to all Italian restaurateurs who arrived in America to open a restaurant dedicated to their regional cuisine only to be pressured into serving spaghetti and meatballs. When Secondo, played by Tucci, serves a creamy stew of arborio rice with seafood and fresh diced parsley, his dismayed customer asks for rice and a side of spaghetti. Tensions mount, but the customer is always right. Seafood remains one of Tucci’s favorite things to buy in London, where he lives, and where he finds great oysters and langoustines.
Tony Shalhoub (left) and Stanley Tucci in Big Night.
4. Roasted Herb Chicken with sautéed grapes and onions from “Big Night”
In Big Night, Secondo is led to believe that if he prepares a giant feast for the legendary singer, Louis Prima, his failing business will turn around. In a Fellini-style scene, we see platter after platter paraded through the dining room as the magic of the food makes guests go crazy. During the second course, Tucci and co-star Tony Shalhoub (as Primo) prepare oven-baked chickens stuffed with rosemary and herbs. They serve several vegetable sides, including sautéed grapes and onions, potatoes and asparagus.
Try our recipe for herb-baked chicken with potatoes and artichokes.
5. The Secret Recipe for Timballo di Maccheroni from “Big Night”
This Southern Italian baked pasta stuffed with sausage, hard boiled eggs, and a delicious ragù must be cut at the precise moment to maintain its beautiful consistency. And when sliced, it's a marvel of a dish, so good it sparks an outburst from one guest during the final dinner scene who gets up to kiss the chef in praise of his talent. Tucci will revisit the dish once again in the Sicily episode of Searching For Italy, this time to try a version made by a princess.
6. The Hangover Cure: Breakfast Frittata from “Big Night”
For the final scene of Big Night, we're back in the kitchen, and it's the morning. Tucci, Tony Shalhoub and their trusted server played by Marc Anthony show up haggard from a hard night of fighting on the beach and entertaining. Too exhausted to speak, they sit together and eat. According to film trivia, this scene was done in one take, which meant that Tucci had to flip the fried frittata perfectly without pausing.
18 easy recipes to use up lots of tomatoes
Our list of easy recipes you can make with lots of tomatoes is based on our personal favorite tomato recipes. Individually or collectively, they’ll help you make that pile of ripe tomatoes disappear from your countertop.
To better help you decide which recipes you might want to make, we’ve done our best to order them from easiest to more difficult.
Happy tomato eating… and drinking!
1. Sundried tomatoes (in a dehydrator or oven)
Soft and chewy sun-dried tomatoes. You’ll be amazed at how much a tomato shrinks when dried, which makes sun-dried tomatoes perhaps the easiest and best way to store and use lots of tomatoes.
This might just be our favorite thing to do with a giant pile of tomatoes because: a) it’s ridiculously simple to make, and b) we use so many sun-dried tomatoes throughout the year.
All you need is either a home dehydrator (we recommend an Excalibur) or an oven. Use this soft & chewy sun-dried tomato recipe from Tyrant Farms.
2. Classic tomato salsa
Toss ingredients into a blender and you’re done. Doesn’t get any simpler than that!
Hence why this simple, classic salsa recipe is a go-to recipe for us in the summer. Just BYOC (bring your own chips) — tortilla chips of course.
For this recipe, we used an heirloom tomato that weighed a little over 1 pound to make four servings. However, drier sauce tomatoes (like Romas) are typically preferred since they make a less watery salsa.
*Makes a little over 2 cups of salsa, or four servings.
Blend all ingredients until there’s an even consistency, then serve at room temperature. Or chill first, then serve if you prefer cold salsa.
3. Pico de gallo
Pico de gallo – perfect as a standalone dish with tortilla chips or added to tacos, quesadillas, or other Latin American cuisine.
Pico de gallo is basically salsa without the blender. Same ingredients, same great flavor. Lots of tomatoes put to good use.
The other nice thing about pico de gallo is it makes a perfect topping on tacos, quesadillas, enchiladas, and other Latin American cuisines, whereas a blended salsa may be too runny.
To make pico de gallo, use the same ingredients and ratios from our salsa recipe (above), but dice them with a knife instead of putting them in the blender.
You can also use different colored tomatoes for more visual interest. (Our pico de gallo picture above was made with a yellow/orange ‘Pineapple’ heirloom tomato).
4. Greek-style tomato cucumber salad
Greek-style tomato cucumber salad is a very common side dish on our summer dinner table.
Greek-style tomato cucumber salad is our favorite summer salad. It takes about 5 minutes to make and also uses up some of those excess cucumbers from your garden.
Plus, feta cheese. Anything with feta cheese in it tastes good.
- 2 cups chopped tomatoes
- 1 cup cucumbers, sliced thin and into bite-sized pieces
- 1/4 cup diced red onion
- 1/2 cup feta cheese, freshly crumbled from block
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- sea salt to taste
Combine ingredients. Chill or serve fresh at room temperature. Stores for
12 hours in fridge before the tomatoes lose their fresh tomato texture.
5. Tomato rosemary kabobs
A rosemary tomato kabob ready for the grill! The rosemary imparts a wonderful flavor to the tomatoes as they cook.
This is a great recipe to use up a pile of cherry tomatoes. The only caveat is that you need to have access to a mature rosemary plant so you can harvest entire sprigs to use as kabob sticks.
Instructions: Cut your rosemary kabob sticks to desired length, punch the sticks through the tomatoes, and grill until just right.
Sprinkle tomato kabobs with large flake sea salt before serving and enjoy!
6. Rosemary pickled tomatoes
Rosemary pickled cherry tomatoes. The tomatoes are skewered on rosemary cuttings.
Pickling is a process, not a recipe — and not all pickling recipes have to involve cucumbers. You can scream this out loud in the pickle section at your grocery store where there seems to be a conspiracy amiss to make people think that “pickles” = pickled cucumbers.
1) This recipe is best with cherry tomatoes, rather than chopped up large tomatoes. For visual interest, we also recommend using a colorful mix of tomatoes rather than just all red tomatoes.
2) We recommend using rosemary sprigs to spear (kabob style) your tomatoes, like in the rosemary tomato kabob recipe above. This does two things: a) allows the brine to penetrate the skin of the tomatoes, and b) adds a wonderful rosemary flavor to your pickled tomatoes.
Don’t have rosemary? Just poke a hole through each tomato with a toothpick or skewer.
*When you’re done with your pickled tomatoes, add some of your left over brine to tomato sauces or Bloody Marys (recipes below)!
*For one quart jar of pickled tomatoes.
- 6 rosemary stem cuttings
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 3 cups cherry tomatoes
- 2 garlic clovea for flavor
- 1 tablespoon pepper corns
- tablespoon honey or sugar (optional)
- Whisk to dissolve salt and (optional) sugar in water using saucepan on stovetop.
- Put garlic cloves and peppercorns in bottom of quart jar.
- Cut rosemary sprigs to height 1/2″ below quart lid surface. Punch rosemary sprigs through tomatoes, then place in jar. Pour vinegar plus salt water mix over top of tomatoes, then refrigerate. Make sure tomatoes covered – add more water and vinegar in 1:1 ratio if needed to fully cover.
- Wait at least one week before eating, but can be stored in the fridge for months.
Gazpacho – a classic cold soup made from raw veggies.
Gazpacho is a cold veggie soup that originated in Portugal and Spain.
From July through the end of tomato season, it’s rare to open our fridge and not see a big jar of gazpacho inside. There is no single gazpacho recipe, and you can pretty much add any ingredient from your garden (including soft-leaved herbs like mint and basil) to your blender to make your own original gazpacho.
On Tyrant Farms, we share our watermelon gazpacho recipe which uses more watermelon than tomatoes, but you can easily jigger this basic recipe to make it more tomato-forward instead.
Tip: serve gazpacho with a dollop of sour cream or milk kefir on top.
8. Savory tomato soup
A grilled cheese sandwich sliced to dip into homemade tomato soup tastes like childhood. Instead of using low quality ingredients, you can up your adult game by using homemade whole wheat 5-minute bread, grass-fed cheddar cheese, and tomato soup made from your own garden tomatoes.
- 2 pounds fresh tomatoes
- 1 large onion
- 1 cup chicken or veggie stock
- 4 tablespoons extra virgin olive oil
- sea salt to taste
- Dice onions then saute in pan with olive oil until lightly browned. Put onions in blender with chopped tomatoes and blend until smooth. Keep the skins on your tomatoes – a little extra fiber is good for you!
- Place onion-tomato blend in sauce pan and add stock. Bring to boil, stirring to make sure soup doesn’t stick. Then turn to low and let simmer until enough water has evaporated for soup to be desired thickness. (This will vary depending on the water content of the tomato varieties used.)
9. Tomato paste
Tomato paste is a very efficient way to use and store a LOT of tomatoes. That’s because tomatoes are 94% water and almost all the water is cooked out to make tomato paste.
Plus, tomato paste is a basic ingredient in lots of sauces and dishes.
The other good news: tomato paste is basically tomato soup that’s been cooked down even further. You can use our tomato soup recipe (see above) to make your own tomato paste. Just keep cooking on low until the tomatoes reach a paste consistency.
If you’re uncomfortable with the process of canning your tomato paste, you can always freeze it in ziplock bags for later use.
10. Tomato shrub
Tomato coriander shrubs are delicious on their own as non-alcoholic beverages or fortified with spirits.
In case you’ve never heard of them, “shrubs” are old-fashioned non-alcoholic drinks, which would fall into the “mocktail” category today. They’re somewhat similar to kombucha.
Shrub recipes and ingredients are as diverse as alcoholic beverage recipes. They’re basically interesting combinations of fruits, veggies, herbs, sugar, and vinegar. (Vinegar is also as diverse in flavor and ingredients as alcohol.)
A few years back, my wife got the book Shrubs: An Old-Fashioned Drink for Modern Times. One of our favorite recipes in the book is a tomato, cilantro, coriander shrub, which we’ve since tweaked to our flavor preferences…
- 2 lbs tomatoes
- 1 tablespoon sea salt
- 1 cup cane sugar or honey
- 1 cup apple cider vinegar
- 2 tablespoons muddled green coriander seeds (young immature seeds)
- 1 tablespoon toasted dried coriander seed (mature seeds)
- 2 tablespoons smoked red pepper flakes
- Cut tomatoes into 1″ chunks. Place in bowl, then stir in sugar and salt. Cover and refrigerate for 48 hours.
- At same time, put muddled green coriander seed, *toasted mature coriander seeds, and pepper flakes into bowl with vinegar. Cover and leave at room temperature for 48 hours. (*To “toast” your mature coriander seeds, put them in a pan on medium heat and stir them around until they become aromatic and show tinges of browning on the surface.)
- After 48 hours, combine ingredients into single jar, and refrigerate for at least one week before using. Strain enough shrub as-needed for the desired amount of drink. Add a few of the tomatoes and coriander seeds into each serving glass as interesting additions to each drink.
11. Fire-roasted (or oven-roasted) tomato sauce
Oven or fire-roast your tomatoes to give your tomato sauce a more nuanced flavor. Side note: if you have a bunch of roasted tomatoes on the ready in your fridge, they make a perfect addition to omelettes, frittatas, pizzas, and other dishes.
Oven-roasting tomato sauce has a more nuanced flavor than tomato sauce that’s simply been cooked on a stovetop. And it uses a lot of tomatoes!
For this recipe you can either roast your tomatoes in a conventional oven or over a grill.
- 5 lbs fresh tomatoes
- 2 large yellow or white onions, diced
- 10 cloves garlic, diced
- 1/4 cup extra virgin olive oil
- 5 tablespoons fresh diced rosemary
- 5 tablespoons fresh diced thyme
- 3 tablespoons fresh diced oregano
- 3 tablespoons fresh diced basil
- 1 tablespoon sea salt or to taste
- Preheat oven to 350F. (Or get your grill hot, if you’re going with fire-roasted tomatoes.)
- Slice tomatoes in half then face them sliced-side up on a covered cookie sheet. Sprinkle with sea salt. If using a grill, just place tomatoes face up on grate.
- Bake until skins and tops have begun to brown/caramelize. Remove from oven then let cool.
- In sauce pan, saute onion in olive oil until translucent, then add diced garlic (garlic cooks much more quickly than onions so don’t add at same time). Cook until slightly browned.
- Put garlic/onion mixture plus roasted tomatoes into blender and blend until smooth. Pour into saucepan and add diced herbs.
- Bring to boil, then turn down to low and let simmer 30 minutes. Can or freeze extra.
12. Roasted tomato chips
Follow the same oven- or fire-roasted tomato instructions from the recipe above, but sprinkle on fresh chopped herbs (or dried Italian seasoning) before putting them in the oven or grill.
Once they’re out of the oven and cooled down, put them in your dehydrator on 125 for 24 hours or until crispy (time will vary based on size of tomatoes). Voila, tomato chips which can be stored in a ziploc for months!
If they lose their crispiness over time, simply use them like sun-dried tomatoes in other recipes.
13. Lacto-fermented ketchup
A quick popular meal at our house: pan-roasted potatoes with lacto-fermented ketchup plus duck egg omelette (with roasted tomatoes inside, of course).
We love fermented foods. They taste better and their probiotic properties offer a wide range of health benefits.
Instead of same ol’ same ol’ ketchup, why not make your own lacto-fermented ketchup instead? Here’s how to make one pint of homemade lacto-fermented ketchup:
- 2 cups tomato paste (use the tomato paste recipe above!)
- 1/4 cup brine (best to use living brine from another ferment, like sauerkraut or pickled tomatoes)
- 2 tablespoons honey or brown sugar
- 3 tablespoons vinegar (recommend using raw apple cider vinegar or homemade vinegar)
- 1 tsp garlic powder
- 1/4 tsp (optional) dash of cayenne pepper if you like a little heat
- 1/4 tsp cinnamon for additional body and depth
- 1/4 tsp mustard powder
- Mix all ingredients together, then transfer to jar. Place breathable cloth (linen or paper towel) over lid, held in place by rubber band or tie.
- Stir twice daily for four days, then place lid on jar and store in fridge.
14. Roasted tomato & feta cheese stuffed savory garden green crepes
Feta or other sharp white cheeses add the perfect amount of tang and color contrast to this recipe.
One of our favorite things to do with garden-fresh or foraged greens is make them into savory green crepes. Savory crepes are very versatile and can be used from breakfast to dinner, unlike sweet crepes which tend to be a breakfast-only affair.
Then oven roast your tomatoes (using the recipe above) with a sprinkle of salt plus some of your favorite spices/seasoning sprinkled on top: Italian seasonings, garlic powder, etc. Once done, let them cool down a bit.
Then add a generous heap of oven roasted tomatoes, fresh basil (we used purple basil in the photo), feta cheese, and balsamic vinegar glaze. Wrap up your crepe and enjoy!
15. Duck egg shakshuka
We first heard about shakshuka in Chef Yotam Ottolenghi’s fantastic cookbook Jerusalem. Shakshuka is a North African dish with a tomato-based sauce as the foundation and fresh eggs on top as the protein. (We prefer duck eggs.)
If you have backyard ducks or chickens plus garden-fresh tomatoes, you’ll LOVE this dinner recipe. Here’s Chef Ottolenghi’s original shakshuka recipe.
16. Tomato “Pies”
Wood-fired pizzas from our cob oven. There’s no right or wrong ingredient on pizza, but these ones used lots of tomato sauce.
Ok, this “recipe” is intended to stimulate your imagination more so than to give you a single recipe. “Pie” is a broad term that can mean different things depending on the culture, region, or person.
For instance, tomato pie can include any of the following:
- , which is sort of like a cold focaccia slathered with tomato sauce and other toppings. which is pretty much what you’d expect from us southerners, right down to the addition of mayonnaise.
- Classic pizza-pies, which everyone knows and loves (and fights over about favorite toppings).
- There’s also tomato (or sun-dried tomato) quiches and frittatas which are arguably pies as well.
Each tomato pie recipe you can find or dream up will help put tomatoes to their highest and best use. And if you want to take your pizza game to the next level, make your pies in your own wood-fired cob oven.
17. Bloody Mary
The classic breakfast or brunch adult beverage that’s healthy enough not to induce guilt. Yes, you can choose to drink your extra tomatoes if you’re into Bloody Marys.
Here’s how to make two glasses of Bloody Marys using garden-fresh tomatoes:
Place the following ingredients in your blender and blend until smooth:
- 1 pound of tomatoes (drier sauce tomatoes like San Marzano work best),
- 1/4 cup diced sweet Vidalia onion,
- 2 teaspoons fresh squeezed lemon juice (preferably Meyer lemons, which you can use skin and all).
Then add the following ingredients to taste:
- sea salt,
- ground pepper,
- hot pepper flakes (or a hot pepper from your garden),
Pour in glasses, then add one shot (or be more aggressive) of your favorite gin or vodka. Garnish glasses with celery or miscellaneous pickled veggies (like your pickled tomatoes from higher up this list!).
18. Homemade V8®
V-8, one of the most popular drinks ever created, is tomato-based. It’s a registered trademark of Campbells and nobody knows the exact recipe.
However, people have come pretty close to replicating V8 in their own kitchens. It’s actually somewhat difficult to make a good homemade V8, but this recipe will help you make a go of it.
Still have too many tomatoes and don’t want to become a farm?
Trade with your neighbors. For instance, maybe you have a beekeeping or home-brewing neighbor who’d be willing to trade a few jars of honey, beer, or mead for a basket of your beautiful tomatoes.
How much honey or home-brewed beer is this pineapple tomato worth? If you have interesting neighbors, start bartering!
Share with your poultry children. If you have backyard poultry like we do, share the tomato abundance with them. Our backyard/pet ducks absolutely LOVE tomatoes.
Got a giant pile of unripe GREEN tomatoes? You’ll love this green tomato marmalade recipe from Tyrant Farms.