Using Up Tomatoes
September 13, 2009
Last week I felt overwhelmed by tomatoes — how would I ever use them all? I thought sauce was in my immediate future, and Carol suggested stewing tomatoes and freezing them as an alternative to sauce. Turns out, we had no problem just plain eating them (friends and family helped). I still had a pint of Juliet tomatoes from last week’s farm share, and I used those Thursday in Basil Green Beans with Tomatoes.
We sliced several tomatoes onto bagels (the beefsteaks are huge, and some are even exactly the right size to cover a whole bagel half), and made almost-daily salads, like the one above which also includes the red-leaf lettuce from this week’s share. My father-in-law took a couple of plum and beefsteak tomatoes home.
Today, to go along with chicken and brisket J. smoked, we made a quick salad out of the CSA basil, most of a pint of Golden Raves, and a pint of red Ping Pongs. A little sea salt and a splash of balsamic vinegar finished the dish. It’s a simple, perfect light side for a barbecue: 
I’m left with two beefsteak tomatoes to use up before Wednesday. So instead of a glut, I may actually wind up with a tomato-free day before my stock is replenished.
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Filed under: CSA,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Grandma Renee | September 13, 2009 at 10:13 pm
The tomotoes that you gave us were delicious. I made a tomato and onion salad with Italian dressing. Thanks
2.
merrie | September 15, 2009 at 7:22 am
That salad looks right up my alley! Once again, tomatoes don’t stay in my house very long!
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