Maybe I'm being too frugal. I'm sharing a video I made with a recipe for paprika-turmeric flavored tomato sauce that I make with less than perfect (bug bites, cracks etc) tomatoes. Do you have any recipe to share to use non-table worthy tomatoes?
I call the sauce tomato saver sauce. Here it is video:
We grow a lot of tomatoes - very successful growing our paste ("Roma") type outside, and vine-type indeternimate globe tomato plants in our greenhouse. My wife does most of the canning of tomato pieces and sauce, but I've helped some years... I even think I did most of it one year. Anyhow, she does make sauces, Italian style and Mexican-hot, but we cans a lof of quartered tomatoes that we add to soups later.
You're not being too frugal, in my opinion. We always just cut out bad spots or sections, and remove all of the skins and the stem end. No problem if, instead of a one-quarter piece, you're sometimes adding a smaller piece du to cutting out bad portions.
You requested recipes, and I suppose you may have meant for sauces. But here is our tomato-based recipe that I use sometimes for making a "tortilla soup", and for which I use our home-canned tomatoes. Of course, you can multiply the ingredient amounts to make a larger batch, if you want.
1 quart (or litre) tomatoes in juice (either diced or blended)
3 quarts (litres) water (can include 1 quart soup stock on-hand)
3 medium-sized onions (or two large), sliced fairly thin, sautéed, and…
2 or 3 largish stalks of celery, diced & sautéed with the onions
2 medium-sized chicken breasts (or equivalent volume of light & dark chicken meat)
2 cups hominy or corn kernels
1/3 cup uncooked rice
2 rounded tsp chili pdr (if you use chopped chillies, increase the volume)
1 rounded tablespoon cumin pdr
2 level tsp curry pdr
2 tsp lime juice
¼ cup brewed coffee 2 large (or 3 medium) cloves of garlic, crushed
Salt to taste
Put quart of tomatoes with water (or water/soup-stock) in a soup pot, and add chicken, at medium-high heat if chicken is frozen; medium heat if it is thawed. Add diced onions and corn kernels. Add chili powder, cumin, lime juice, garlic, and curry powder. Avoid heavy boiling, and stew for a minimum of one hour. Remove chicken and cool it enough to handle; dice into smallish pieces; return these to the soup.
Add the rice, stir in. Cover, simmer soup for at least another 90 minutes. Top-up water level if it evaporates out very much. Taste and add more seasonings, if desired.
You can add torn tortilla pieces 10 minutes before serving, if desired.
My online educational sites:
In my world, there is no such thing as 'too frugal'!
I grow a lot of tomatoes for freezing/bottling, and if a tomato is about to go off due to...whatever...
I just cut out the 'whatever' and add the tomato to the bucket in the freezer.
Sad looking tomatoes get turned into oven-baked gems that I hoard. Slice in half or quarters depending on the size, put on a greased baking sheet, sprinkle heavily with salt, bake 2 hours at 350, until they collapse, start to dry around the edges, maybe caramelize a bit. I just froze five 1/2 pints of these for winter treats. So good.
I suppose that I'm blessed to have an overabundance of tomatoes. Not just a simple overabundance, but an overwhelming overabundance. I grew about 300 tomato plants this year. I don't mind at all sharing a tomato with a bug, or a raccoon, or a microorganism. I just cut out what I don't want and feed it to the garden. I bottle tomatoes until I run out of bottles. I sell as many as I can pick. I give them away to friends and to the food pantry. There are still many more tomatoes than I can deal with.
So I make spaghetti sauce, and ketchup, and tomato sauce, and salsa, and tomato juice. I eat them raw, and in salads, and I blend them up and add to soups, and I add them whole to roasts. And they keep producing, and producing, and producing...
Headed to the farmer's market:
This is what my fields typically look like at the end of the season: Worm food!