| T O P I C R E V I E W |
| Mollie |
Posted - Jun 10 2006 : 5:56:57 PM
I am swamped with tomatoes. Any good recipes to can?? Any salsa recipes?? |
| 8 L A T E S T R E P L I E S (Newest First) |
| jpbluesky |
Posted - Jun 15 2006 : 04:40:40 AM
Here is how I stew my tomatoes and they last all year for use in spaghetti sauce and all kinds of tomato based recipes.
Scald tomatoes in boiling water until the skins break. Then transfer them to ice water and peel the skins off. Cut them in quarters (or any size piece you want) and pack them into clean canning jars. The jars can be washed in soapy hot water and rinsed well - they do not have to be sterilized unless you prefer it. You can use pint or half pint jars. After tomatoes are in the jar, fill the jar with organic tomato juice to within 1/2 inch of the top. Sprinkle a little salt onto the top. Put the lids on firmly, taking care to keep the top rim of the jar clean.
Immerse the jars in boiling water and let them bathe/boil for 35-45 minutes. You will hear the jar lid go ping after they come out of the boiling water and cool a bit. That means they are sealed.
I love this method of being able to use all my tomatoes that we cannot eat fresh.
Peace |
| Garden_artist |
Posted - Jun 14 2006 : 11:50:41 AM
Oh I just have blossoms on my plants, I can't wait to have to many tomatoes to know what to do with them.
To store extra tomatoes quickly, slice the tomatoes open, (clean the jell out if you want) and freeze on a cookie sheet. Once frozen put in a freezer zip lock. These tomatoes will taste wonderful during the fall, winter and early spring. Just toss in soups and sauces they re-hydrate and taste wonderful.
When I feel spring coming I have to plant or I’ll go crazy! |
| santa_gertrudis_gal |
Posted - Jun 13 2006 : 1:47:36 PM
I have a great Tomato Sauce Recipe that is a base sauce, and freezes well. In fact I have to make some today. It's actually a Vegatable Sauce Receipe and is great for getting kids to eat veggies they say they don't like. Case in point my son.
Olive Oil
1 onion, chopped
2 red peppers, chopped
2 zuchinni, chopped
2 carrots, chopped
5 lbs tomatoes, skinned and chopped
1 bay leaf
Dutch oven needed. Makes a full 8 quarts.
Enough olive oil to cover bottom. Chop vegetables and add to hot oil as your chopping. Add bay leaf. While vegatables are softening over a low heat prepare tomatoes. Add to pot, stew until heated through. Once heated use blender to make sauce.
I freeze in quart containers. I add no salt or additional seasoning in cooking. When I need a tomato sauce for a receipe I pull out the container from the freezer to use. Seasoning is added per the receipe being used. Makes a great base sauce. It's so good I'm not allowed to use any other tomato sauce now.
Kim
Heaven is a day at the ranch with my Santa Gertrudis! |
| theherblady |
Posted - Jun 11 2006 : 10:57:33 AM
Allison~~ Those recipes sound yummy!! I cant wait till I have fresh tomatoes!~Jan |
| Aunt Jenny |
Posted - Jun 10 2006 : 9:33:35 PM
I could eat fresh tomatoes with cottage cheese (I have been making that fresh too!) three meals a day! I can hardly wait for ripe tomatoes..will be awhile though...I can alot of salsa and just plain tomatoes to add to stews and stuff in the winter time. I LOOOOOVE tomatoes, and always plant twice as many as I should..but I am never sorry I did!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Photobugs |
Posted - Jun 10 2006 : 8:57:20 PM
Make big ol' tomato and mayo sandwiches!
When I used to grow a huge garden I made up plain old tomato sauce and canned it. then I could doctor it up when ready to use to have the flavor I wanted...Italian, Mexican, or whatever.
I miss the days when I had a large pantry full of my own homegrown and homecanned foods. Believe me we had so little money in those days that we relied on the food I put up. Ah memories...
Pamela
"I scream, you scream, we all scream for ice cream!" |
| rabbithorns |
Posted - Jun 10 2006 : 8:35:49 PM
Here are two I love:
Ginger Tomato Salad
Whisk together a dressing made of 2 TBSP rice vinegar, 1 TBSP finely minced fresh ginger, 1 TBSP honey, and 1/8 tsp salt. Toss gently with 2 cups cherry or grape tomatoes. Chill 1-4 hours. Serves 4.
(I used regular tomatoes cut up.)
Tomato Gratin
3 lbs tomatoes, cored and cut into 1/4 inch thick slices
3/4 tsp salt
1 TBSP olive oil
3 TBSP plain bread crumbs
1/2 tsp black pepper
2 TBSP fresh oregano
2 tsp fresh thyme
3 cloves garlic, sliced
1/4 cup grated parmesan cheese
Oven to 450. Place tomato slices on paper towel and sprinkle w/ half tsp salt. Let stand 15 minutes and pat dry with the towels.
Coat baking dish w/ 1 tsp of olive oil. Sprinkle 1 tsp bread crumbs over the bottom of baking dish.
Place half the tom. slices in prepared baking dish, overlapping as necessary. Season with 1/8 tsp of the salt, 1/4 tsp black pepper. Sprinkle 1 tsp of the olive oil, 1 TBSP of the oregano, and 1 tsp of the thyme over the top. Tuck in the sliced garlic and sprinkle the remaining 2 TBSP bread cruumbs over the top. Layer remaining tomato slices and season w/ remaining s and p. Sprinkle remaining oregano, thyme and oil over the top.
Bake at 450 for 30 minutes. Scatter parmesan on top and bake additional 10 minutes. Remove from oven and let stand 10 minutes before serving.
http://www.rabbithorns.etsy.com |
| LJRphoto |
Posted - Jun 10 2006 : 6:29:23 PM
I don't know about canning this, but I used to chop up extra tomatoes and put them in olive oil with a TON of garlic and let it "stew" over night on the counter and then the next day I would make pasta and toss it all together. It's delicious.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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