Winter tomatoes

[Malawry]

I have about 40 low-quality firm-skinned winter tomatoes that I spirited away from work on Friday. (I won't be serving again until the third week in January and they'll be moldy in addition to their other poor qualities by then.) I was thinking I'd turn them into concasse, but I already have tons of concasse in the freezer--I just don't use it all that often. I do not eat pasta sauce. I do eat tomato soup, but I usually make that with higher-quality canned tomatoes. Any suggestions? I have other tomato products like paste that I can use to enhance color and flavor if needed.

[Carlovski]

How about making dried tomatoes in a very low oven overnight?

You can store them in oil - might even make a nice christmas gift!

[Malawry]

I do still have a few gifts to arrange. How do you store oven-dried tomatoes packed in olive oil--will I need to process them if I pack them in jars? Should they stay refrigerated?

[Bond Girl]

I'd rather just roast them and pack them into a jar for sauce and soups.

[polack]

I kind of agree with bond girl but I would blanche them, peel them and freeze them for use with soup and other items that would need tomatoes in their makeup.

Polack

[Farmer Dave]

If you start with low quality you might not be that happy with what you end up with after the effort.....

Maybe a load of fish stock - would you use that out of the freezer ...? that's where most of the "winter tomatoes" end up where I work.

[SobaAddict70]

Tomato confit is your friend.

That'd be good for one dinner, depending on the size of the tomatoes.

Soba

[NulloModo]

Dried tomatoes sounds like it would be a fun project, I'd vote for that.

Umm, other than that, make lots of tomato based soups/stocks/sauces before they go bad? Maryland crab chowder?