If youre tossing away your mushy tomatoes, youre not only contributing to Americas huge food waste problem — youre also doing yourself a grave disservice. Your overripe tomatoes are still useful, edible, and delicious, unless theyve accumulated mold. In that case, you should toss the whole thing, according to the test kitchen at the Detroit Free Press. Or better yet, compost it.
But the question remains of what to do with your overripe tomatoes — the ones that arent yet rotten, but have lost their firmness. Theyre no longer destined for a juicy Caprese salad, and they wont hold up very well in a BLT. That doesnt mean their beautiful little tomato lives are over.
Theres a simple solution for your tomato-related woes: make a sauce. And were not just talking about a red pasta sauce (though that does sound pretty nice). You can simmer your lovely, sweet tomatoes with garlic, salt, and olive oil — then, you can use the sauce as a base for other recipes. You can even throw it in your freezer and defrost it whenever, according to The New York Times. Convenience much?
A simple, slow-cooked tomato sauce can serve as a base for a pasta dish, a soup, or a risotto to start. You can add hot pasta water to make the sauce starchy, or mix in honey, garlic, and garam masala for a curry. Or, you could braise some meat in there. The options are excitingly endless, according to Bon Appétits list of tomato-centric recipes.
Wait—don’t throw out those overripe tomatoes! Instead, transform them using one of these delicious recipes. Overripe tomatoes are perfect for sauces and soups as their softer texture is easily masked when blended with other flavors. You could also roast them and use it as a side dish.
If youre tossing away your mushy tomatoes, youre not only contributing to Americas huge food waste problem — youre also doing yourself a grave disservice. Your overripe tomatoes are still useful, edible, and delicious, unless theyve accumulated mold. In that case, you should toss the whole thing, according to the test kitchen at the Detroit Free Press. Or better yet, compost it.
A simple, slow-cooked tomato sauce can serve as a base for a pasta dish, a soup, or a risotto to start. You can add hot pasta water to make the sauce starchy, or mix in honey, garlic, and garam masala for a curry. Or, you could braise some meat in there. The options are excitingly endless, according to Bon Appétits list of tomato-centric recipes.
But the question remains of what to do with your overripe tomatoes — the ones that arent yet rotten, but have lost their firmness. Theyre no longer destined for a juicy Caprese salad, and they wont hold up very well in a BLT. That doesnt mean their beautiful little tomato lives are over.
The same can be done with tomatoes: Enter tomato jam. The key is to cook your overripe tomatoes with salt, sugar, and an acid like vinegar or lemon juice. The additional seasonings are up to you — some cooks throw in fennel seeds, while others opt for cumin. The jam can be served on toast, sandwiches, or crackers, and its perfect for pairing with mild Brie or Camembert. It even works as a sauce for grilled steak, according to The Kitchn.
Theres a simple solution for your tomato-related woes: make a sauce. And were not just talking about a red pasta sauce (though that does sound pretty nice). You can simmer your lovely, sweet tomatoes with garlic, salt, and olive oil — then, you can use the sauce as a base for other recipes. You can even throw it in your freezer and defrost it whenever, according to The New York Times. Convenience much?
Chop up bruised tomatoes, roast or sauté them over high heat, then toss them in with some olive oil, red wine vinegar, minced garlic, salt, pepper, a pinch of sugar, and maybe a little Dijon mustard. Whisk it all together, and you have a vinaigrette that will keep in the fridge for up to a week. Mix it into a salad or drizzle it over a protein, like this grilled flank steak.
Boil the tomatoes for a minute, peel them (heres how), chop them, then let them simmer into a tomato sauce, and add whatever seasonings you like. Go with garlic, anchovies, capers, and crushed red pepper for Pasta Puttanesca, or butter and onion for Marcella Hazans Tomato Sauce. Some other ideas: Make marinara sauce to top any homemade pizza or poach some eggs in a spicy, pungent tomato sauce and call it shakshuka.
A classic French tarte tatin is made with apples, but this one opts for tomatoes, red onion, and dried herbs instead. Thick Greek yogurt or crème fraîche would be wonderful on top. You can cut this into wedges for dinner, or into smaller pieces as an appetizer.
Rub the fresh tomatoes all over some toasted bread, drizzle the bread with oil, sprinkle with flaky salt, and yes: Youre still in Spain. Bonus points for a runny egg on top.
A jammy tomato cobbler with a buttermilk-cornmeal crumble on top. Dollop crème fraîche on top and serve with a crisp, bright salad (we especially love peppery arugula here).
How to store tomatoes
FAQ
Are soft tomatoes OK to eat?
Are tomatoes still good if they are mushy?
Is it OK if tomatoes are squishy?
What can you do with tomatoes?
Once your tomatoes have become soft and wrinkled, you can use them for any dish where they will be thoroughly cooked. Some recipe ideas are: Homemade marinara sauce. You can use this for pastas, pizzas, or tomato-based dishes like chicken cacciatore Tomato soup. Tastes great with a dollop of cream and a side of crusty bread.
Can one freeze tomatoes?
Yes. Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. They do not need to be blanched before freezing. Frozen tomatoes will retain their flavor for 12 months.
Can wrinkled Tomatoes be used for cooking?
Wrinkled tomatoes can still be used for cooking. They can be used to make sauces, soups, stews, or canned tomatoes. The wrinkling will not affect the taste of the cooked tomatoes. Wrinkled tomatoes can still be juiced, and the juice can be used to make sauces, soups, or drinks.
How do you keep Tomatoes from wrinkling?
To prevent tomatoes from becoming overripe and wrinkling, it’s best to pick them when they are fully ripe and store them at room temperature until they are ready to be eaten. If you have a surplus of tomatoes, you can also preserve them by canning, freezing or drying.