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Generally we plant a garden. This year was a little different (with Ellianna coming on June 8 - things just didn't happen). Our neighbors though just handed us a large bag and my parents have tons of tomatoes. On September 1 we are having Ellianna's Christening with a picnic at our house afterwards I am thinking it would be a great idea to use some of the tomatoes (we were also give an entire bag of peppers). I will make a large green salad with tomatoes, peppers, cucumbers, carrots, etc on top. Any other recipes using lots of tomatoes would be appreciated
You could can some for later if you have a big enough pot or someone you know has a canning pot and tools. I'm jealous you have tomatoes! We tried but we've had so much rain this summer that our plants aren't producing
I don't know if you have any cherry tomatoes, but my absolute favourite tomato recipe in the world is sun-dried (slow roasted) cherry tomatoes. They're sweet and savoury and chewy and amazing...they're practically candy. They're great in salads, pasta, sandwiches, or just for snacking on. You can freeze them for a little bit of summer during the winter And they're so easy to make.
Take however many cherry tomatoes you have - usually at the height of tomato season, I'm harvesting a couple dozen of them a day - and slice them all in half. Toss them with a little olive oil and a couple of sprigs of de-stemmed fresh thyme (optional, but really adds something special) and place them cut-side up on a foil lined baking sheet. Throw a couple of peeled cloves of garlic on there too. Sprinkle with salt and fresh ground pepper, and then stick them in a 200 degree oven.
I have a convection oven, so with the air moving around the in there I can usually finish them in a couple hours, but it can take 6-7 hours depending on your oven. You could set it a little lower and put them in the oven overnight for a good 8 hours or so. If you overdo it and they're crispy, they're still delicious, but they're best when they're chewy - you're aiming to get as much moisture out of them as possible. The trick is to dehydrate them, not cook them, so you don't want the temperature too high. Since it requires the oven to be on for an extended period of time, I try to get as many in at one time as I can. I've got 3 racks in my oven and can fit two baking sheets side by side on each rack. So, 6 sheets of sun-dried tomatoes in one go.
I always keep a small mason jelly jar full of the tomatoes in the fridge with a few of the cloves of garlic as well, and the rest go in the freezer.