For optimum flavor do not refrigerate tomatoes. Pick them just prior to eating and use them at room temperature.
Tomatoes can be frozen. Freeze ripe whole tomatoes in plastic bags. Then take what you need and peel them by rubbing the skin off under a stream of hot tap water. They are best used in dishes that are cooked.
Canning Tomatoes:
Tomatoes are one of the most popular vegetables for home canning. Because of their high acidic content most tomatoes can be safely processed in a water-bath canner. Select only your best fruits for canning. Avoid overripe, decayed or bruised tomatoes and those picked from dead vines.
Can them with the hot pack method. Add two tablespoons of bottled lemon juice to each quart or one tablespoon per pint. Process pints for 35 minutes and quarts for 45 minutes.
You Say Tomato…
Many people love eating their tomatoes fresh, but here are ideas for other things that are tasty to create with tomatoes, too!
- Make chili sauce mixed with onions, hot peppers, and any number of spices.
- Simmer them with other veggies such as carrots, spinach, summer squash, or broccoli to make a great sauce for eggs or potatoes.
- Make a Ratatouille (stew) from tomatoes, eggplant, sweet peppers, and zucchini; season with garlic, basil, and other spices to taste.
- Use cherry tomatoes in pizza sauce and salads.
- Stew your extra tomatoes with celery, onion, and sweet peppers.
- Use them as a base for soups such as gazpacho or cream of tomato.
- Serve cold or warm on toast with other veggies, spices, cheese, and olive oil.
- Broil fat slices sprinkled with garlic and olive oil.
- Stuff and bake them with whatever you like–rice, diced vegetables or, cheese.
- Serve them with other fillings in pita bread sandwiches.
For other tomato tips, visit: Yardener
(originally posted in the 7-21-09 CSA newsletter)
