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Farm Kitchen:  What I'm doing with my tomato harvest  |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
 Posted - Aug 24 2008 : 06:08:07 AM
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Our tomatoes are ripe! Lots of them! All at once! And I'm not one to do canning . . . so found a couple of recipes for roasting and oven-drying tomatoes. Yum! The slow-roasted tomatoes are delish on pasta. And today I'll be doing the oven-drying method. Check out my blog for link / recipe.
www.youaretoocreative.blogspot.com |
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LauraH
True Blue Farmgirl
305 Posts
Laura
North Creek
New York
USA
305 Posts |
Posted - Aug 24 2008 : 06:28:51 AM
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Good Luck! All of our tomatoes are in at once here too. I make salsa & oven roast and stuff in jars with olive oil and herbs from the garden which are really pretty for christmas gifts and delicious in the winter, also save the oil for drizzling on pasta and breads!
YUM!
Laura
http://cottagekids-laura.blogspot.com |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Aug 24 2008 : 07:34:39 AM
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Laura -- That's just what I'll be doing with some of the oven-roasted ones . . . jarring them with olive oil and herbs. I'm excited about freezing the oven-dried, too -- will be so delicious on panini sandwiches in the winter.
Alee-- I'm sure you're planning on tomatoes next year. I am crazy about my Sweet Million cherry tomatoes -- great flavor and great production. We eat 'em right off the vine. And I think the Green Zebra has the best flavor of all on the plate. But the Fantastic so far is not so fantastic. The oven roasting is supposed to heighten flavor, which I think the Fantastic needs. And it's a very easy way to preserve.
www.youaretoocreative.blogspot.com |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Aug 24 2008 : 10:41:05 AM
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| When I get tired of canning and still have lots of garden stuff left, I make "Tomato Junk". It is tomatoes, onions, green peppers, garlic, chili peppers, and celery. Chop it up and cook for 30 to 45 minutes. Let cool then freeze in pint or quart containers. I use it in or on, Swiss steak, meatloaf, pasta, you name it. |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Aug 24 2008 : 2:57:05 PM
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Belle -- That sounds so good! Do you peel and seed the tomatoes? Sounds like such a good basic sauce. Hmm . . . may have to try it. We have a bunch of hot peppers in the garden that we grow for our crew, but I may have a few mildly-hot ones available for the Tomato Junk. More yummy stuff for the freezer!
www.youaretoocreative.blogspot.com |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Aug 25 2008 : 06:51:38 AM
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| Katie, peeling is not necessary. It makes for a nicer looking product if you do. I don't, mainly because by the time I get to making Junk, I'm too tired. |
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Farm Kitchen: What I'm doing with my tomato harvest |
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What I'm doing with my tomato harvest
