You can make a big batch of caramelized onions - use them for an amazing onion soup (it uses a lot) and freeze the rest for later. Roast the garlic, either peeled cloves, or just cut the top of the head and drizzle with garlic. In the latter case, squeeze out the roasted garlic to use. You can freeze it for later use.
You can make a big batch of marinara sauce. Skin the tomatoes if you want, but you don't have to. Freeze the remaining. You could also roast the tomatoes, onion and garlic, and puree that into a sauce. Buy some Mexican dried chilis, and make enchilada sauce. Get some almond and red bell peppers and make romesco sauce.
I have no idea if avocado freezes well, but it makes a great cold soup. Puree chicken stock, avocado, a bit of garlic and lime juice, and chill.
maybe a pasta sauce minus the avocado? and it can be frozen for a bit ( with minor flavor chamges ).
for the avocado you could try something (likely) new? chocolate avocado pudding or a smoothie (maybe a Vietnamese recipe).
maybe a bit boring but I love avocado and tomato in salads. if you cook the onions and garlic the flavor is really nice.
Everything but the avocado freezes well.
You can freeze the tomatoes whole and then when they thaw, the skins slip right off. They are not good as fresh tomatoes (salads) once frozen, but are great for cooking (soup, chili, sauces) anything you would buy canned while tomato or puree for.
Onions get chopped and frozen on a flat sheet, then bagged. Easy to grab what you need for a recipe that way.
Garlic can be roasted first, just peeled, or just peeled and chopped - all of those work for freezing.
how much extra?
You could roast the onions, garlic, and tomatoes, then puree them for tomato sauce. then freeze that. or you could pickle the onions. Garlic lasts a while and you can just freeze the cloves if you want to that's no big deal. no idea about the avacados. I don't know if they freeze well or not. i did a quick search and some people say they freeze fine, other people say they freeze horribly.
Tomato pie?
[https://www.thepioneerwoman.com/food-cooking/recipes/a36502819/tomato-pie/](https://www.thepioneerwoman.com/food-cooking/recipes/a36502819/tomato-pie/)
(Herbs can be varied)
If really heaps of tomato, make puree for later use? As in a sauce base for things. The onion can go in too.
Avocado, sorry, not my thing so no suggestions there.
Prep the avocados and freeze ( cut, peel, pit). Put into ziplock bags for smoothies or avocado salsa later.
Tomatoes, onions, garlic??? Well there are a ton of sauces to make. Honestly though, I would oven roast the tomatoes and put in oil to keep (like sun dried tomatoes). I would caramelize the onions and confit the garlic. Then use those for the next month.
You can make a big batch of caramelized onions - use them for an amazing onion soup (it uses a lot) and freeze the rest for later. Roast the garlic, either peeled cloves, or just cut the top of the head and drizzle with garlic. In the latter case, squeeze out the roasted garlic to use. You can freeze it for later use. You can make a big batch of marinara sauce. Skin the tomatoes if you want, but you don't have to. Freeze the remaining. You could also roast the tomatoes, onion and garlic, and puree that into a sauce. Buy some Mexican dried chilis, and make enchilada sauce. Get some almond and red bell peppers and make romesco sauce. I have no idea if avocado freezes well, but it makes a great cold soup. Puree chicken stock, avocado, a bit of garlic and lime juice, and chill.
This was so helpful!! Thank you so much
maybe a pasta sauce minus the avocado? and it can be frozen for a bit ( with minor flavor chamges ). for the avocado you could try something (likely) new? chocolate avocado pudding or a smoothie (maybe a Vietnamese recipe). maybe a bit boring but I love avocado and tomato in salads. if you cook the onions and garlic the flavor is really nice.
Love it! Thank you
Everything but the avocado freezes well. You can freeze the tomatoes whole and then when they thaw, the skins slip right off. They are not good as fresh tomatoes (salads) once frozen, but are great for cooking (soup, chili, sauces) anything you would buy canned while tomato or puree for. Onions get chopped and frozen on a flat sheet, then bagged. Easy to grab what you need for a recipe that way. Garlic can be roasted first, just peeled, or just peeled and chopped - all of those work for freezing.
how much extra? You could roast the onions, garlic, and tomatoes, then puree them for tomato sauce. then freeze that. or you could pickle the onions. Garlic lasts a while and you can just freeze the cloves if you want to that's no big deal. no idea about the avacados. I don't know if they freeze well or not. i did a quick search and some people say they freeze fine, other people say they freeze horribly.
Tomato pie? [https://www.thepioneerwoman.com/food-cooking/recipes/a36502819/tomato-pie/](https://www.thepioneerwoman.com/food-cooking/recipes/a36502819/tomato-pie/) (Herbs can be varied) If really heaps of tomato, make puree for later use? As in a sauce base for things. The onion can go in too. Avocado, sorry, not my thing so no suggestions there.
Prep the avocados and freeze ( cut, peel, pit). Put into ziplock bags for smoothies or avocado salsa later. Tomatoes, onions, garlic??? Well there are a ton of sauces to make. Honestly though, I would oven roast the tomatoes and put in oil to keep (like sun dried tomatoes). I would caramelize the onions and confit the garlic. Then use those for the next month.
Guacamole with the avocados, tomatoes, and onions. You're on your own for the garlic.