How to Use a Case of Tomatoes in Everyday Cooking

Quick answer

Use a case of tomatoes by roasting, saucing, or freezing them in batches. Start with simple techniques that preserve flavor and reduce waste.

Step-by-step guide to using a case of tomatoes

1. Sort and prioritize: Separate tomatoes by ripeness. Use the softest ones first for sauces or soups, and firmer ones for slicing into salads or sandwiches. Check for any bruised fruit and use it immediately to avoid spoilage.
2. Roast a big batch: Halve or quarter tomatoes, toss with olive oil, salt, and herbs, then roast at 400°F for 30–40 minutes until caramelized. Use roasted tomatoes on pasta, pizza, or as a side. Don't overcrowd the pan—use two trays if needed to ensure even roasting.
3. Make a simple tomato sauce: Cook down chopped tomatoes with garlic and basil for 20–30 minutes. Blend for a smooth sauce or leave chunky. Freeze in portions for up to three months. Sauce can be watery if you skip the simmer step—cook until it thickens naturally.
4. Freeze for later: Core and freeze whole tomatoes on a baking sheet, then transfer to freezer bags. Alternatively, freeze pureed or sauced tomatoes in ice cube trays for easy portioning. Frozen whole tomatoes are best for cooking within six months; their texture softens after thawing.
5. Use in everyday dishes: Add chopped tomatoes to omelets, grain bowls, or tacos. Dice them for salsa or bruschetta. A handful of roasted tomatoes upgrades a simple sandwich. Start with one or two tomatoes per meal to stretch the case across the week.

Product facts

• Case of Tomatoes: Case of Tomatoes from Manhattan Milk 2 is described as juicy and tasty, farm-fresh tomatoes sold as a case. Since they arrive ripe and flavorful, you can use them immediately in cooked dishes without waiting for further ripening.