Extra tomatoes

Q:What should I do with excess tomatoes?

A:
There are quite a number of things you can do with extra tomatoes. One thing is to puree and de-seed raw tomatoes in a juicer or a food mill so you'll be able to make sauce all year long. After pureeing, chill in the refrigerator-this will ensure that it will freeze evenly — and then store in a resealable bag in the freezer. Be aware that the puree from a juicer will be finer than from a food mill, which is pulpy.

You can also make your own "sun-dried" tomatoes at home. Halve or quarter tomatoes, depending on size, and sprinkle with salt, pepper, and/or herbs. Arrange in a single layer on a sheet tray and roast them at 200 degrees F undisturbed for 4 to 6 hours until they are dried but flexible. Place in an airtight container. Do not preserve in oil since it can harbor bacteria. Dried tomatoes without seasoning can be passed through a ricer or grinder to make a concentrated tomato paste. You can also make roasted tomatoes by hot roasting them at 400 degrees F. to char the skins and then freeze for a quick concentrated sauce or salsa.

If you don't want to use a stove, you can make some great salads or gazpacho. Combine chopped tomatoes with a variety of herbs (mint, basil, tarragon, thyme, or marjoram), cheese (feta, ricotta salada, mozzarella, or goat), garlic, onions, shallots, vegetables (zucchini, celery), fruit (watermelon, peaches), or even bread for panzenella. For gazpacho, puree tomatoes, peppers, onions, cucumbers, garlic, vinegar and olive oil in a blender and serve chilled.

Other options include pickling green tomatoes or using them for stock. And if you can't find anything else to do with them, have them straight-up with a sprinkling of salt or make yourself a BLT!

- Food Network Kitchens

Recipes:

• Roasted Tomato Ketchup
• Oven-Dried Tomatoes
• Roasted Tomato Soup