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• (edited ) (+10/-0)
I have too many tomatoes

(EDIT:) It appears I do have a large pot to do one of those submergible water bath canning methods! Thanks everyone for your tips and ideas :D

I didn't know 5 tomato plants would produce this much tomatoes. They're the only thing in my garden eager to grow and produce.

SEND HELP WHAT DO I DO?!

MAKE KETCHUP? I don't have anything to can tomatoes!

(EDIT:) It appears I do have a large pot to do one of those submergible water bath canning methods! Thanks everyone for your tips and ideas :D ---------------------------- I didn't know 5 tomato plants would produce this much tomatoes. They're the only thing in my garden eager to grow and produce. SEND HELP WHAT DO I DO?! MAKE KETCHUP? I don't have anything to can tomatoes!

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[–] • 1 pt (edited )

Make bolognese sauce and eat some and freeze the rest and use fresh pasta of your choice or eat it straight or even a dip sauce for your favorite breads.

You just need:

Pepper Salt White onions White mushrooms Celery Carrots Wine Bay leaves Ground beef/lamb/veal/pork (one is fine all is optional)

I like to use pastas that absorb the sauce so I use fusili, gnocchi or cheese filled ravioli.

[–] [deleted] • 1 pt

Woah that sounds delicious! Can you freeze the sauce? Does the white wine preserve it a little? How long is its shelf life uncanned?

Thank you for the reply :D

[–] • 1 pt (edited )

Boil the sauce and use a minimal amount of White wine, shelf life in the freezer is up to 5 months.

Use fresh pasta and put one of the containers of the frozen sauce in the fridge 23 hours before and add it in one pot with your boiled hot pasta after you've drained it with a very small amount of the water left in for the starch.

Enjoy.