with tomatoes. After a really crummy start to the summer (which had frost at nights right into the second week of July), September has finished with a bang and record heat, so all my tomatoes have finally had a chance to ripen. (A little rain would have helped, but that's another matter).
Now, there is nothing finer than a fresh tomato sandwich, thick slices of scrumptious home grown tomato on either on toasted or untoasted white, whole grain, or rye bread, with just a quick grind of sea salt over the top, but a girl can only eat so many sandwiches. So for alternate meals, I have eaten bowls and bowls of fresh salsa. Just finely dice a whole bunch of tomatoes, a white onion, a hot pepper or two if you feel like it, and a bunch of cilantro. Grind in a bit of sea salt and mix gently. Paradise on a taco chip. :-)
I don't usually can or process my garden harvest any more - I just don't have the time, and it seems like so much work (and sometimes cost) to do anything for not much return. I especially think this about garden peas. I have spent days and days picking and shelling peas, and all you've got to show for it at the end is a few bags of frozen peas that you could have bought for ten bucks at the supermarket.
Anyway, I took a pail of tomatoes into work, and made my co-workers very happy. Someone there suggested making freezer tomato sauce, and I found a really good recipe on the web. Easy and delicious. My house smelled like a pizza parlour! So if you're drowning in tomatoes, give it a try.
Freezer Tomato Sauce (from
Diana's Kitchen)
6 pounds ripe tomatoes; peeled, seeded, chopped (about 12 large tomatoes or 18 medium)
1 1/2 cups chopped onion
1/2 cup chopped celery
3 large garlic cloves, minced
2 tablespoons olive oil
2 teaspoons Sugar
1 to 2 teaspoons salt
1/2 teaspoon ground black pepper
1 cayenne pepper, seeded and finely chopped OR 1/8 teaspoon ground red pepper
2 teaspoons dried crushed oregano
1 tablespoon To 2 tbsp. fresh thyme, snipped OR 1 teaspoon To 2 tsp dried crushed thyme
In large pot, cook onions, celery, and garlic in hot oil for about 5 minutes or until tender. Add tomatoes, sugar, salt, black pepper, and cayenne pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency is reached, stirring occasionally. Add oregano and thyme.
Simmer, uncovered, for 15 minutes longer. Cool slightly. In food processor bowl, process sauce, about 1/4 of the mixture at a time, to desired texture. Place sauce in a bowl; set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 6 to 8 cups of tomato sauce.
Source: Nancy Byal, AP (Sarasota Herald Tribune, 2/24/94)
