One way I used up a ton of tomatoes (and a ton of time) was making ketchup. I used the recipe in my New York Times Cookbook — and found the result nearly inedible. I don’t feel the need to track the recipe down now, but let me be clear about the problem: any time a ketchup recipe instructs you to add cloves, add no more than 1/4 what it says, and by no means add a full tablespoon!
I was in serious danger of committing serious waste. How did I use it up? Added lots of tomato paste, and used it in meatloaf.
There was a New York Times recipe that served me well: Tomato Eclairs. This was probably one of the most unique ways I used tomatoes, and boy was it fun! They didn’t come out terribly beautiful, which may be why I can’t track down any photos. But what a great brunch item! I even had leftover ricotta that I made fresh earlier in the week.
One thing I want to note that may seem obvious is that these are really only good fresh. Like many pastries, the eclair loses texture and flavor with the refrigeration required to keep these safely for any length of time. I planned poorly and was the only one there to eat the fresh eclairs. Next summer, I will make them again for witnesses!
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