| T O P I C R E V I E W |
| Suzan |
Posted - Aug 11 2008 : 08:32:18 AM
Lots of tomatoes, does anyone have any recipes to share? Thanks! |
| 11 L A T E S T R E P L I E S (Newest First) |
| clux64 |
Posted - Aug 14 2008 : 8:51:18 PM
I also wanted to suggest that cherry tomatoes can be used in salsa along with the big tomatoes and cherries are also good to dehydrate. They can be re-hydrated in olive oil and used in salads or whatever--yum!
Celeste
"No matter where you go, there you are"
--Confucious
www.urbanprairiehome.blogspot.com
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| clux64 |
Posted - Aug 14 2008 : 8:48:11 PM
Karen--I've put the whole tomatoes in the freezer. This is especially handy with those last few tomatoes that ripen at the end of season--too few to can, too many to eat. Just put them whole (after washing) in the freezer. You can put the frozen tomatoes in a baggy and take them out one at a time as needed. As they thaw, the skins just come right off and they're perfect for stews or sauces. Easy Peasy!
Celeste
"No matter where you go, there you are"
--Confucious
www.urbanprairiehome.blogspot.com
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| LivingWell4You |
Posted - Aug 14 2008 : 4:33:15 PM
Has anyone tried this: freezing the whole tomatoes just picked from the garden? The woman I'm helping right now said her brother used to pick the tomatoes, wash them off and put them right in the freezer in plastic bags. He'd use them in the winter for cooking and she said it was wonderful, especially his BBQ sauce. I'm going to try it with some of ours. I'll let you know the results this winter.
God bless -
Karen
Farmgirl Sister #??? (to be filled in after I get my badge) |
| clux64 |
Posted - Aug 14 2008 : 4:07:21 PM
My favorite way to can tomato sauce is super simple. Pile clean whole tomatoes (stems and all) in a roast pan, drizzle with olive oil, add some seasoning to taste (oregano, garlic, parsley)and sprinkle with kosher salt. Roast in the oven at 350 for 5-6 hours. Put through a strainer (or a mill that seperates skin and seed from meat and juice) and can or freeze results. I usually take it a step further and strain the 'sauce' from the liquid with a colander or cheesecloth. Then I can the meat to use as sauce and the juice is a Wonderful tomato/vegetable broth that is perfect as a soup base or add to stews etc. I'm not kidding, this stuff is super simple and comes out fabulous!
Celeste
"No matter where you go, there you are"
--Confucious
www.urbanprairiehome.blogspot.com
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| Montrose Girl |
Posted - Aug 14 2008 : 11:07:12 AM
you can also dry tomatos for late winter use
Best Growing |
| Rivergirl_2007 |
Posted - Aug 13 2008 : 7:50:59 PM
Diane - last year I canned green cherry tomatoes with the skins using a dill pickle recipe. They were pretty good. None of my tomatoes are not doing well at all this year and won't have any to can.
Suzanne - I have a really good tomato sauce recipe: Mexican Tomato Sauce (7 qts)
2-1/2 to 3 olbs chili peppers, 18 lbs tomatoes, 3 C chopped onions, 1 T salt, 1 T oregano, 1/2 C vinegar. Oven or broiler method: place chiles in oven (400 degrees) or broiler for 6-8 min until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on burner for several minutes until skins blister. Allow pepper to cool. Plance in a pan and cover with a damp cloth. This will make peeling easier. After several min, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers. Wash tomates and dip in boiling water, dip in cold water and slip skins off and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in lg. saucepan. Bring to a boil. Cover and simmer 10 min. Fill jars, seal and process pints 20 min or qts 25 min in a pressure canner.
Also, you might want to make your own ketchup, spaghetti sauce, etc. The first thing I do with my tomatoes, after canning just tomatoes, is to mix with zucchini chucks, onions, and Italian seasoning. Then I do all the other sauces, etc.
My best recipes come from a book I got through the agriculture extension office several years ago. At that time I think I paid $10 for it. Ask for the "Complete Guite to Home Canning" |
| lisamarie508 |
Posted - Aug 13 2008 : 7:36:59 PM
Welcome to the farm, Diana and Julie!
Here is my tomato soup:
14Qts ripe tomatoes, washed & cut up
7 medium onions, chopped
1 stalk celery, chopped
14 sprigs parsley, chopped
3 bay leaves, chopped
14Tbsp flour
14Tbsp butter
3Tbsp salt
8Tbsp sugar
2tsp pepper
Toss tomatoes, onions, celery, parsley and bay leaves in a stock pot and cook until celery is tender. Put through sieve (I use the blender). Pour back into stock pot or better yet, a large crock pot. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching if using stock pot. Add salt, sugar and pepper. For a smoother consistency put through sieve (blender) again, Fill clean jars to within one inch of top. Screw lid on firmly tight. Process in boiling water bath 45 minutes. Yield: 10 pints.
I'm not a big tomato soup fan, but I LOVE this soup. Sometimes (when I have it), I cube leftover ham and add it to my bowl before heating it up. My family still prefers the tinny taste of store-bought (yuck).
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
| Maplesugar |
Posted - Aug 13 2008 : 4:49:56 PM
quote:
Originally posted by frolicnfibers
Hi! I'm brand new today, so I hope I'm in the right spot! I don't have great recipes for you, but DO have lots of tomatoes like you! I am wondering, has anyone ever canned cherry tomatoes, and if so, do you have to remove the skins first? I have a ton, and hate to see them go to waste!
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| aimeeravae |
Posted - Aug 13 2008 : 09:05:27 AM
I make a soup starter, I use any veggie I like in stew. I personally put in carrots, celery, corn, onion and tomatoes. I add it all to the stew pot with the juice of the cut tomatoes. If you have any of the tiny potatoes when you dig them. I add them in as well. I then add balsamic vinegar, thyme, garlic and any other spices you like. I let it simmer down for awhile. Then hot water bath. As long as you have a strong tomato base, you don't have to pressure cook. When I want to use it I brown my stew meat in the stock pot, add any fresh veggies you would like (potatoes) I pour in one or two quarts and some beef stock. I let it simmer for at least 1 hour.
I ran out of this in Feb. and almost had a riot. I also do pasta base the same way, with other spices. It works great in oven ready lasagna. My filwill only eat mine. He doesn't like any other.
Aimee
http://laplantewardklopf.blogspot.com/ Motto To Live By
"Life should NOT be a jouney to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, latte in the other, body thoroughly used up, totally worn out and screaming "WOO HOO, what a ride!" |
| frolicnfibers |
Posted - Aug 13 2008 : 07:53:08 AM
Hi! I'm brand new today, so I hope I'm in the right spot! I don't have great recipes for you, but DO have lots of tomatoes like you! I am wondering, has anyone ever canned cherry tomatoes, and if so, do you have to remove the skins first? I have a ton, and hate to see them go to waste! |
| lisamarie508 |
Posted - Aug 13 2008 : 06:33:38 AM
I have a really good tomato soup recipe. I have to finish getting ready for work now but I'll post it on here later tonight.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
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