Invasion of the Tomatoes!!

Get me the recipe and I'll make it for you!!! I'm serious! I'll make enough for everyone!!

I did see online this one women cuts up her extra tomatoes and then freezes them. She doesn't blanch them just chops and freezes. It's good for cooking but not for salads. So I guess I do that with some of them.

I don't think I can make sauce with them. They are not plum tomatoes. Salsa sounds good. We also have some jalapenos from the garden that I can thow in. I'm making fish tonight so we can have that on top of it.

I've never canned before. Use to when my I was little with my grandmother but I don't remember how to do it. I'd probably open a jar during the winter and get everyone sick from it!! LOL

Found this on the internet. May try it tomorrow after I hit the grocery store. I'll let you know how it comes out.

Tomato Pie
One 9" pie crust (homemade or store bought)
5 medium size ripe tomato's sliced
1 cup chopped green onions (part of leaves included)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Salt and pepper to taste
2 cups grated sharp cheddar cheese
1 cup Hellman's mayonnaise
1/2 cup grated Parmesan cheese (fresh if possible)

Preheat oven to 400° F.
Prick pie crust with a fork, bake 10 minutes, and remove from oven.
Reduce heat to 325° F.
Pat tomatoes down with paper towel.
Cover bottom of crust with 2 layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat layering with the remaining tomatoes, scallions, oregano, basil, salt, pepper, and mayonnaise spread.
Top with Parmesan cheese and bake till golden and firm, about 45 minutes. Let pie cool slightly before slicing.

You could make a crapload of spaghetti sauce and freeze it for later.