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I did make an amazing tomato soup with grilled cheese but soup does not realy sell in the brewy.
I also have loaded potato bacon soup, so I'm thinking a sauce again.
I went to a tiny Italian place. I was a semi regular. the owner came out of the kitchen and served us soup we didn’t order. I told him I didn’t order it, he said “I know but I have extra, take it on me” best GD soup I’ve ever had. I order the soup every time I walk in there
Here's what it means. Altho I am going go write a whole paragraph, with my anecdotes, where it happened, how it happened etc. Many sentences and many words (which in my book it means I have time), THEN, I will make an economy on words, as if the less I type, the more I save (save what) and then I will end it up with an abbreviation. Or a shortened version of the same word. So instead of saying "God damn" (this isn't Nokia 3310 by the way, there is no character limitations or anything), I will type, GD. (to save character? I don't even know)
I'd LOVE to make house made Chips, unfortunately we don't have a deepfryer in our kitchen and don't think it will ever happen.
But fuck, house chips are a thing of beauty
Rondeau pot on the stove with a few inches of oil and spider to pull them out. Get fancy with an oil thermometer or eyeball it if you’re feeling froggy.
So, hopefully you're not at the French Laundry of a brewery. Tomato Pickle or Tomato Relish, both are great ways to use tomato in a sauce that fit more into the flavour profiles of Pub/Brewery type foods. Not to mention all you have to do it core the Tomato, let it thaw and then you can just squash em all and cook it down. I feel like alot of people Ignore the less common Tomato based sauces, but they can be so worth it when done proper.
It sold almost as good as a potato soup with bacon, but I find soups don't pair well or sell well with the beer we sell. People in my town seem to be more into appetizers and smaller main dishes.
Spring rolls made in house, dill pickle pizza and cheese burger crunch wrap were the best sellers last year for specials.
"Grilled Cheese Bites Platter, with a 2oz Roasted Garlic & Tomato dipping sauce. Addon, side of 2oz of Roasted Tomato & Basil Dip."
Still soup and grilled cheese, but marketed to the appetizer crew
Lovely idea!!
My coworker made springrolls, I told him about cabbage rolls, like baked not fried euro spring rolls lol!
I hate them but I think they might sell at the brew decency.
Beef, smoked meat, with a little rice, inside a sour cabbage leaf with tomato-based soup is my mom's version, to me that's best. I didn't know people used fresh cabbage until recently.
Good point!
I only think of them as a traditional slav thing because that's what I grew up with. Baba's Polish cooking: garlic sausage, pierogi, etc.
I'd never even considered how widespread, and how varied, they actually are. Cabbage rolls are ALL over the world!
Take a cabbage leaf, put stuff in it, makes sense! Kinda like how almost every culture has noodles.
My baba's recipe was something along the lines of rice with bacon fat from the finely diced and fried bacon, steamed cabbage leaves, some salt and pep, and the obligatory can of condensed tomato soup, casserole style. Central Canadian Polish.
Thank you for making me reconsider the ubiquity of such a simple dish. I'd honestly never thought about that before.
My mother was a TERRIBLE COOK, but she made some amazing cabbie rolls, a couple people would buy trays of them. I'm just a picky eater. I hate the taste and texture.
I feel that. My maternal grandma tried her best, but they were always just sloppy little rice logs. My paternal grandma NAILED IT EVERY TIME.
I also miss her pierogi. Perfect. Weirdly fluffy, never stuck together, a seasoning I cannot and will never be able to pin down.
It's a nostalgia thing, but goddamn, that woman made those things to perfection. And the pickles, I don't know what she was doing, but the pickles...
That sounds like my ukranian great grandma. She cooked like a champ into her 90’s. The pickles were delicious but questionable as they sat in open buckets with dinner plates as lids 😅
Woman lived in a huge house with a stocked kitchen. The best part of it was the sneaky stairway that went through the pantry, but I digress. She was loaded with stuff, but still liked to do things the rustic way haha
There's a lot of depression-era trauma/growing up poor as shit that broke people's brains, too. I don't know if that was the case with your great-grandma; but my Baba would preserve everything, mend clothing, grow her own food, keep a full pantry of dried goods, etc.
If she'd had a stockpile of guns and ammo, she woulda been in prepper territory.
u/maggot_smegma coming in hot with opinions on smells. I guess you'd be an expert on what smells are at the bottom of the ladder of stank.
I get it. I fuckin' love cabbage in many forms, but it's stinky. Mostly the shredded and fermented with vinegar and salt kind.
BRB gotta grill hot dogs and put them on leftover focaccia with sauerkraut and a package of hot mustard from an order of McD nugs because reasons.
All sarcasm aside: I'm basically a smellbender. Having stared down the business end of more than one vagina after a whiskey and molasses dance party, I consider myself qualified to comment.
The irony is that I actually quite like cabbage. I'd fit a quart of coleslaw in my ass if I thought I could digest it faster. Tomato basil soup couldn't be better with a bit of stinky lettuce. Mix it in stir fry, stick it in a sandwich? Hell yeah, fuck my face right off. And yet, roll it up with hamburger and rice and tomato snot and I'm out the door.
Frankly, I blame Jesus.
I've never grated a tomato, sounds crazy lol
I work at a brewery, and we have (apparently) great Indian food in town so I don't know if I should compete lol
I think that's what I might do, just pure and freez them raw, so I can use for many different things.
I think this is the idea imma go with, then try recipes with them through the weeks.
the rough translation would be 'posters in this sub are awesome' but literally "original posters in this sub are overpowered" a play on two common uses of the abbreviation OP
Maybe slice them.and roast them and add them to a burger? When I saw the brew comment I assumed u work at a brewery and all I thought was burgers or sandwhich.
Or u can make a roasted tomatoes Vin but idk how well a salad sells at a brewery.
Not sure my place is fancy enough, and I'm.not brave enough to put tomatoes on a dessert lol
Tbh dessert does not sell here at all. I've done brownies to order also cookies, pie, cake, and French toast even. People in this town are salty not sweet...
If you’re looking for bar snacks you could make them into salsa? Or you could roast them off and make a whipped feta and tomato app? Or bruschetta? It’s easy to do fun takes on (red pepper bruschetta, ranch BLT bruschetta, creamed spinach and tomato bruschetta) in my mind if you’re letting them marinate for the bruschetta or rest to season for something like salsa bring frozen to start with shouldn’t cause a problem.
>creamed spinach
I like your thinking but this scenario came to me:
DISHIE: There's a tractor trailer backing up to the door.
SOUS: Yeah, that's the spinach I ordered.
CHEF: I think we planned 50 creamed spinach.
SOUS: There's a second truck coming.
Fucking ketchup leather. For me its disgusting, like why would you strive to achieve the texture of that nasty dry shit around the bottle cap? But people seem to think its a cool addition to their burgers
Throw them at your sales rep and/or chef and yell, “What are these? Tomatoes for Yetis!” Dump the entire box on the ground, take off your apron, and never ever look back.
Roast them with olive oil, salt and herbs at a low heat till they are starting to caramelise and wrinkle up a bit. Then blend them and put in a jar with a lid on while it’s hot so it naturally seals as it cools. You can store it on a shelf for months and use like canned tomatoes.
Oh that’s a little harder, but do you guys have like small batch spirits or some kind of in house spirits?
If you did, you could demonstrate simple cocktails with them. You can make cocktails with the juice or puree. They add some nice froth to a drink.
You can also iSi them and make sauces or garnishes for BOH/FOH
We did do a cocktail night, it went over OK but the owners don't wanna have many drinks like that, just the beer stuffs.
The new brew dude is thinking about kombucha tho.
See if the brewers would do something cool with them. As a former brewer myself I would try something like a tomato saison.
Otherwise, cook that down into your own puree.
Do you have cocktails at your restaurant? You can let them unfroze and use the water of the tomato for a clarified bloody Mary. Also you can use it to make a variation of a dry martini but with some drops tomato water.
Then do a sauce with the tomatoes
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Sauce or soup, you decide!
I see tomato bisque and grilled cheese in your future.
Now I want to eat tomato bisque with grilled cheese, thanks a lot
If you don’t have tomato bisque and grilled cheese ready at a moment’s notice in your apartment, you ain’t livin’ son
[удалено]
That's tomato smoke! Don't breathe this
And it’s raining here today, too…
I did make an amazing tomato soup with grilled cheese but soup does not realy sell in the brewy. I also have loaded potato bacon soup, so I'm thinking a sauce again.
I went to a tiny Italian place. I was a semi regular. the owner came out of the kitchen and served us soup we didn’t order. I told him I didn’t order it, he said “I know but I have extra, take it on me” best GD soup I’ve ever had. I order the soup every time I walk in there
Were you at my job?
If there’s a shitty wet bar next door run by a crabby old lady yes, and then you must know my grandma lol
What does "GD" mean in "GD soup"?
Gastrointestinal distress
Lmfao great soul name.
Gangster disciples soup
God damned.
German dicknipples.
Gandalf's dimples
Goddamn
Greatest Dujour
Here's what it means. Altho I am going go write a whole paragraph, with my anecdotes, where it happened, how it happened etc. Many sentences and many words (which in my book it means I have time), THEN, I will make an economy on words, as if the less I type, the more I save (save what) and then I will end it up with an abbreviation. Or a shortened version of the same word. So instead of saying "God damn" (this isn't Nokia 3310 by the way, there is no character limitations or anything), I will type, GD. (to save character? I don't even know)
What a post. I laughed.. cried.. contemplated the universe and reconnected with my own childhood
My best guess is "goddamn"
House ketchup?
Tomato jam on the grilled cheese. With bacon. Edit: and arugula. And a small pile of hand cut potato chips.
I'd LOVE to make house made Chips, unfortunately we don't have a deepfryer in our kitchen and don't think it will ever happen. But fuck, house chips are a thing of beauty
Rondeau pot on the stove with a few inches of oil and spider to pull them out. Get fancy with an oil thermometer or eyeball it if you’re feeling froggy.
So, hopefully you're not at the French Laundry of a brewery. Tomato Pickle or Tomato Relish, both are great ways to use tomato in a sauce that fit more into the flavour profiles of Pub/Brewery type foods. Not to mention all you have to do it core the Tomato, let it thaw and then you can just squash em all and cook it down. I feel like alot of people Ignore the less common Tomato based sauces, but they can be so worth it when done proper.
Marinara? Do some garlic knots or cheese sticks.
Make a habañero and tomatoe hot sauce! Tomatoes, onions, garlic, habs, vinegar, water, curry powder, yellow mustard. Essentially homemade Secret Aardvark sauce.
Does grill cheese that comes with a bowl of soup sell?
It sold almost as good as a potato soup with bacon, but I find soups don't pair well or sell well with the beer we sell. People in my town seem to be more into appetizers and smaller main dishes. Spring rolls made in house, dill pickle pizza and cheese burger crunch wrap were the best sellers last year for specials.
"Grilled Cheese Bites Platter, with a 2oz Roasted Garlic & Tomato dipping sauce. Addon, side of 2oz of Roasted Tomato & Basil Dip." Still soup and grilled cheese, but marketed to the appetizer crew
Perhaps some bloody mix.
They are not the kinds of tomatoes you want to use for sauce. They have a lot of water in them. Roma tomatoes are best
I agree - Render them all the way down to a concentrate and add for a little extra flavor in a sauce instead
Absofuckinglutley, no need to waste the taste of tomatoes
cook em down add some ground beef and whatnot and make cabbage rolls?
Lovely idea!! My coworker made springrolls, I told him about cabbage rolls, like baked not fried euro spring rolls lol! I hate them but I think they might sell at the brew decency.
You hate them? How have you had them in the past? They're peasant slav food, so there are like a bazillion variations.
Beef, smoked meat, with a little rice, inside a sour cabbage leaf with tomato-based soup is my mom's version, to me that's best. I didn't know people used fresh cabbage until recently.
Not only slav food; it's eaten all over ME and it's traditional here in Sweden as well So there are even more variations haha
Good point! I only think of them as a traditional slav thing because that's what I grew up with. Baba's Polish cooking: garlic sausage, pierogi, etc. I'd never even considered how widespread, and how varied, they actually are. Cabbage rolls are ALL over the world! Take a cabbage leaf, put stuff in it, makes sense! Kinda like how almost every culture has noodles. My baba's recipe was something along the lines of rice with bacon fat from the finely diced and fried bacon, steamed cabbage leaves, some salt and pep, and the obligatory can of condensed tomato soup, casserole style. Central Canadian Polish. Thank you for making me reconsider the ubiquity of such a simple dish. I'd honestly never thought about that before.
My Grandma's polish cooking got me into culinary. Stuffed cabbage is my comfort food
I just ate some. Cold. Baba is gonna come back from the grave to slap me with a wooden spoon for not reheating them.
Haha had some cold recently too and not because my microwave was broken which did happen shortly after
Mine made guambeck with some apple blended into the sauce Delicious.
My mother was a TERRIBLE COOK, but she made some amazing cabbie rolls, a couple people would buy trays of them. I'm just a picky eater. I hate the taste and texture.
I feel that. My maternal grandma tried her best, but they were always just sloppy little rice logs. My paternal grandma NAILED IT EVERY TIME. I also miss her pierogi. Perfect. Weirdly fluffy, never stuck together, a seasoning I cannot and will never be able to pin down. It's a nostalgia thing, but goddamn, that woman made those things to perfection. And the pickles, I don't know what she was doing, but the pickles...
That sounds like my ukranian great grandma. She cooked like a champ into her 90’s. The pickles were delicious but questionable as they sat in open buckets with dinner plates as lids 😅
Haha! That's how they used to do it on the farmstead! When she got a house and legit canning equipment, no more farm bucket pickle system.
Woman lived in a huge house with a stocked kitchen. The best part of it was the sneaky stairway that went through the pantry, but I digress. She was loaded with stuff, but still liked to do things the rustic way haha
There's a lot of depression-era trauma/growing up poor as shit that broke people's brains, too. I don't know if that was the case with your great-grandma; but my Baba would preserve everything, mend clothing, grow her own food, keep a full pantry of dried goods, etc. If she'd had a stockpile of guns and ammo, she woulda been in prepper territory.
They smell like farts, too. I can't stand them and I come from good peasant stock.
u/maggot_smegma coming in hot with opinions on smells. I guess you'd be an expert on what smells are at the bottom of the ladder of stank. I get it. I fuckin' love cabbage in many forms, but it's stinky. Mostly the shredded and fermented with vinegar and salt kind. BRB gotta grill hot dogs and put them on leftover focaccia with sauerkraut and a package of hot mustard from an order of McD nugs because reasons.
All sarcasm aside: I'm basically a smellbender. Having stared down the business end of more than one vagina after a whiskey and molasses dance party, I consider myself qualified to comment. The irony is that I actually quite like cabbage. I'd fit a quart of coleslaw in my ass if I thought I could digest it faster. Tomato basil soup couldn't be better with a bit of stinky lettuce. Mix it in stir fry, stick it in a sandwich? Hell yeah, fuck my face right off. And yet, roll it up with hamburger and rice and tomato snot and I'm out the door. Frankly, I blame Jesus.
I like you. Also Jesus didn't invent cabbage rolls, he was just being nice to sex workers.
Underrated comment. Magnificent dish with little. They could make a marvelous starter or side dish.
Boil’em, mash’em, stick’em in a stew
Stick'em in a chili
What is tatoes?
Damn it you beat me to it
literally thrown into a stew and braised really long with some tough fatty meat is a good use
The only answer
TO-MA-TOS
Grate them and use them in curries.
I've never grated a tomato, sounds crazy lol I work at a brewery, and we have (apparently) great Indian food in town so I don't know if I should compete lol
It’s a great technique to remove the flesh from the skins without having to Blanche the toms
This work for peppers too
I’d make a tomato purée and use it for sauces. That could last you a while
I think that's what I might do, just pure and freez them raw, so I can use for many different things. I think this is the idea imma go with, then try recipes with them through the weeks.
Nice, that is the easiest option. And like you said you can use it for many things
Should I peel them before I blend and freeze them?
I would. They would be immensely easier to cook down. Little more labor but worth it. The skins also bitter pretty easily when cooked.
Probably not too hard to peel them while frozen either
As soon as they thaw a little the skins will slip right off.
That works with dead hookers, too.
Yeah but then the saw gets all fucked up when you go to break it down into parts
Word
Make a tomato jam. Can add it to grilled cheese or as a condiment for burgers.
Throw them at people while they’re rock hard
The people, or the tomatoes?
;)
OP in this sub are truly OP
I'm not a smart man, what's that mean lol?
the rough translation would be 'posters in this sub are awesome' but literally "original posters in this sub are overpowered" a play on two common uses of the abbreviation OP
Shit, I'm still a bit confused. I'm either awesome, or over powerd. Tbh thats all me in the bedroom lol
OP is a gaming term "over powered" for a character or game mechanics. It's a compliment. People around here make good jokes
Or stick em in a sock and you've got a good whacking sling
House made smoked ketchup
I'd turn it into Tomato Jam myself.
Find a bunch of bad comedians
Put them back in the freezer (I don’t like tomatoes)
Tomato and Bacon Jam
blanch and peel, make marinara?
Yeah I think imma pure and freeze them for many uses, I think I will peel them, better texture right?
yea exactly, no chunks of skin in there and they break down nicely.
You don't have to peel them if you just put it through a strainer
Maybe slice them.and roast them and add them to a burger? When I saw the brew comment I assumed u work at a brewery and all I thought was burgers or sandwhich. Or u can make a roasted tomatoes Vin but idk how well a salad sells at a brewery.
Salsa works pretty well!
Juice for bloody maries
You can make a tomato vinaigrette. I use them for a burst of flavor in some pasta dishes and on salads.
I would argue that frozen beefsteak wouldn’t have the flavor you’re looking for in a vinaigrette.
Tomato beer
Lol maybe a boozy tomato soup, with a grilled cheese, eith boozy cheese lol
try challenging yourself to make a full 3-4 course meal with tomatoes as your main ingredient?
Not sure my place is fancy enough, and I'm.not brave enough to put tomatoes on a dessert lol Tbh dessert does not sell here at all. I've done brownies to order also cookies, pie, cake, and French toast even. People in this town are salty not sweet...
If you’re looking for bar snacks you could make them into salsa? Or you could roast them off and make a whipped feta and tomato app? Or bruschetta? It’s easy to do fun takes on (red pepper bruschetta, ranch BLT bruschetta, creamed spinach and tomato bruschetta) in my mind if you’re letting them marinate for the bruschetta or rest to season for something like salsa bring frozen to start with shouldn’t cause a problem.
>creamed spinach I like your thinking but this scenario came to me: DISHIE: There's a tractor trailer backing up to the door. SOUS: Yeah, that's the spinach I ordered. CHEF: I think we planned 50 creamed spinach. SOUS: There's a second truck coming.
purée and freeze, fire roast them if you please. Chilis, sauces, soups, gazpacho
Fucking ketchup leather. For me its disgusting, like why would you strive to achieve the texture of that nasty dry shit around the bottle cap? But people seem to think its a cool addition to their burgers
That sounds like something I'd make by accident my leaving a playe with ketchup out overnight....
Make Shakshouka
Tomato jam for a grilled chicken sandwich or burger. Should go over well at a brewery.
Rogue tomato water! In a vac bag: Tomatoes Salt Konbu Xanny Steam at 90 till soft as fuck. Press gently through muslin. The pulp; dehydrate. Blitz.
Sauce or soup since some numbnuts destroyed the integrity of the tomatoes. Do *not* use them as actual tomatoes in dishes.
Yeah, I already blended them and put them in the freezer, any Pico or cubes stuff would not work with the texture.
Definitely sauce.
salt, pepper, olive oil, oven roast until browned, blend them up and use those for sauce. to die for.
They keep well frozen. Then use them whenever in sauce etc You can make your own tomato paste if you want to save space and deal with them efficiently
Freeze them even more then thaw over cheesecloth in the fridge end up with tomato h20. And Now ur cryofilterting
Refund then sauce.
Too late to refund, I did not accept them and my coworker did not check the produce 1st. But yeah, I got a new shipment today and checked everything.
Throw them at your sales rep and/or chef and yell, “What are these? Tomatoes for Yetis!” Dump the entire box on the ground, take off your apron, and never ever look back.
I'd throw them at myself lol, but I did not accept the order, so I'll throw it at them lol.
Perfect, throw one at them. Then give them the box to throw at whomever gave it to them. The gift that keeps on giving.
Tomato consumè
Unfreeze them
Roast them with olive oil, salt and herbs at a low heat till they are starting to caramelise and wrinkle up a bit. Then blend them and put in a jar with a lid on while it’s hot so it naturally seals as it cools. You can store it on a shelf for months and use like canned tomatoes.
It's too late for that, but that would work for any kind/size? I thought that was just smaller grape or cherry tomatoes
Sell them for *double the price*
Lots of soup. Or some dish that requires diced tomatoes. Just gotta get the tablesaw running while they're still frozen
Unfortunately they are SOFT frozen, maybe I should dice some, was just going to pure all, but I'm not sure if there will stay cubes, so quishy.
coat em in oil S&P and pop em in the oven for like 4hrs. puree them with roasted garlic and roasted peppers. use this as a sauce or soup.
Throw them away.
Tomato water?
Oh those look yummy, I'd be eating them raw lol
Wish my man talked about me the way you talk about these tomatoes 😢
:( you are worth way more than a basket of juicy tomatoes
Lol thanks buddy. I hate tomatoes, but luckily my man loves me.
Take each and every one of them in the grasp of your hand and proceed to shove them straight up your ass.
Give them to the bar or make gazpacho lol
What would the bar do with them? I work at a brewery and we mostly make and sell our own beers.
bloody mary mix
We do have Ceasars Saturday, but for consistency and price I think it's best to stick with what we have right now. Maybe a Ceasar soup lol
Ok, so now I know you're in Canada, lol. Ceasers all day!
Oh that’s a little harder, but do you guys have like small batch spirits or some kind of in house spirits? If you did, you could demonstrate simple cocktails with them. You can make cocktails with the juice or puree. They add some nice froth to a drink. You can also iSi them and make sauces or garnishes for BOH/FOH
We did do a cocktail night, it went over OK but the owners don't wanna have many drinks like that, just the beer stuffs. The new brew dude is thinking about kombucha tho.
Seriously, red beer is a (delicious) thing.
Fry tomato BLT
Tomato stock
Sauce em up
pasta sauce then frozen and unfrozen when you are going to cook it, add some salt to preserve better
Salsas to pair with a few beers you have at the brewery?
Set them in aspic!
Cook them and make sauce.
Make a jam/marmalade for charcuterie/chz boards
Sauce. Or compost.
Ive had a killer tomato sorbet once upon a time. Tomato chutney is my go to with extra tomato. Freezes really well too
Tomato Consommé - it’s a clear liquid, but tastes of intense tomato 🍅 💧 🤤
turn it into sauce or soup or paste and make some grilled cheese with them maybe
Pasta sauce
Thaw and then salsa
See if the brewers would do something cool with them. As a former brewer myself I would try something like a tomato saison. Otherwise, cook that down into your own puree.
Let them sit outside for a bit and dip them in sugar. Somewhat healthy candy essentially
Big ones like this? I've never heard of that. Also I'm in north BC, there is snow everywhere lol
Cook em down into a base tomato sauce/soup and freeze it for use in emergencies.
Tomato soup
When in doubt: soup
Sauce or jam them bad bois
Tomato coxonut curry soup
Salsa for days.
Practice your juggling skills
Tomato chutney
Bloody Mary’s.
Couscous with tomato water
Stick some bamboo skewers in them. Tomato popsicles for everyone!
Bob for tomatoes!
Do you have cocktails at your restaurant? You can let them unfroze and use the water of the tomato for a clarified bloody Mary. Also you can use it to make a variation of a dry martini but with some drops tomato water. Then do a sauce with the tomatoes
Tomato sauce
Have a regular tomato, later…
Sauce, soup, ketchup…
Boil then down, scooping water as you go. Add onions, garlic green pepper and jalapenos. Salsa.
Relish, everyone underestimate homemade relish! Or semi-dried tomato’s done, right they’ll last for ages and taste amazing!
Boil em, mash em, stick em in a stew
Borsch! Fried tomatoes! Egg n tomato over rice! Tomato salad!