I've been invaded by tomatoes!

[cristeen]

My CSA boxes this week were supposed to have 2 lbs of tomatoes each. Instead they each had over 5 pounds. So last night I sat down and cleaned 11 pounds of tomatoes and put them on to cook. I wound up with over a gallon!

I used 6 cups of it to make tomato jam, but I still have all this extra tomato I need to find something to do with (I'd say 8 cups still). They're yellow heirloom tomatoes, so a lot sweeter than reds. Not sure how they'd do in something traditional like a pasta sauce (not that we eat much pasta sauce around here).

Should I just pour it into wide mouth pints and freeze as is? Should I turn it into something I can can (and what would that be)? I've had it simmering down all afternoon, but I don't have the time to keep cooking it down to a paste or a ketchup consistency.

[Magelet]

you could make salsa or gaspacho. you could can or freeze them as is (and decide later on what you want to use tomatos for. you could slow cook a chicken in it. you could make pizza sauce and use it or freeze it.

[artemis33]

Last summer I started roasting all of our extra tomatoes until they exploded, got goopy and then thickened up. I added olive oil, salt, garlic and basil. They were so delicious! I was trying to emulate some tomatoes I get sometimes at Whole Foods and they were similar. I often used even extra Sungold cherry tomatoes, which are sweeter than traditional and I think go well in there. Serve with cheese, on bread or crackers if you wish.

I would LOVE to can those if I can make enough this year. I never had enough at once to do so - we eat them too fast!