spring-time, my loving husband heads off to the garden store
to purchase his "future crop" of tomatoes. I always
try and suggest growing some other fruits and vegetables,
however, for some strange reason we always end up with 10
tomato plants and perhaps 1 or 2 pepper plants. Still, after
11 years of marriage, I havent quite figured out his
fascination with tomatoes. Now, dont get me wrong, I
really love tomatoes but by the end of the summer I
am definitely looking for some new and exciting ways to prepare,
eat and store tomatoes. Id like to share some of my
favorite tomato recipes along with a few tips on how to get
the most out of your tomato garden.
I will leave the growing tips to my husband
he has proved over the years to be far more the expert than
I. If you need to contact him email me and Ill put you
in touch! Im sure hed be more than happy to go
on and on
and on about his best tomato growing
Select firm ripe tomatoes, rich in color.
Avoid tomatoes with any bruising or heavy indentations.
Peeling & Seeding Tomatoes:
Many recipes call for peeled and seeded
tomatoes. Some recipes are enhanced by removing the outer
skin and/or removing the juicy seeds in the center. It is
quite simple to do and does not need to deter you from making
a recipe simply because of these extra steps.
- To peel a tomato: Add enough water
to a saucepan, so that when the tomatoes are added they
are completely covered with water. Bring water to a boil.
Cut a small X in the bottom of each tomato, being careful
not to cut out any tomato flesh. Gently ease the tomatoes
into the boiling water. Leave tomatoes in the water for
about 15-30 seconds. Lift them out with a slotted spoon
and drop them into a bowl of ice water. This will stop the
cooking process. Pull the skin off with the tip of a knife.
If the skin continues to stick, return the tomato to the
boiling water for about another 10 seconds.
- To seed a tomato: Cut the tomato
in half crosswise (halfway between stem and bottom of tomato).
Squeeze each half gently, cut side down, over a bowl or
strainer. Under a gentle stream of water scoop out any remaining
seeds with your finger.
If you are not planning on eating the tomatoes
right away and you happen not to be a canner
freeze tomatoes with great success.
- Chopped or Whole Tomatoes
Wash and dip in boiling water for 30 seconds to loosen
skins. Core and peel. Freeze whole or in pieces. Pack into
containers, leaving l-inch headspace. Seal and freeze. Use
only for cooking or seasoning as tomatoes will not be solid
- Juice Wash, sort
and trim firm, vine-ripened tomatoes. Cut in quarters or
eighths. Simmer 5 to 10 minutes. Press through a sieve.
If desired, season with 1 teaspoon salt to each quart of
juice. Pour into containers, leaving about 1 inch headspace.
Seal and freeze.
- Stewed Remove
stem ends, peel and quarter ripe tomatoes. Cover and cook
until tender (10 to 20 minutes). Place pan containing tomatoes
in cold water to cool. Pack into containers, leaving about
1 inch headspace. Seal and freeze.
Great Tomato Recipes:
with Mascarpone & Fresh Tomatoes
with Mozzarella & Basil
with Roasted Tomatoes
Pasta Salad with Tomatoes & Kalamata Olives
Mozzarella, Tomato & Basil Salad
Tomatoes with Polenta
Beans with Tomatoes & Balsamic Vinegar
Tomato Stuffed Peppers