Glutenfreeda.com: Summer Tomatoes

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Summer Tomatoes

Every 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 haven’t quite figured out his fascination with tomatoes. Now, don’t 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. I’d 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.

Growing Tomatoes:

I will leave the growing tips to my husband…since he has proved over the years to be far more the expert than I. If you need to contact him email me and I’ll put you in touch! I’m sure he’d be more than happy to go on and on…and on…and on about his best tomato growing tips!

Choosing Tomatoes:

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.

Storing Tomatoes:

If you are not planning on eating the tomatoes right away and you happen not to be a canner…you can 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 when thawed.
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.