When you're overrun with tomatoes ? Make Salsa ! Freeze some too , but I'm
only freezing the Roma's . Here's my recipe , made it up after looking at a
bunch of different ones online . I like it ...
3 1/2 c tomatoes - I scalded & peeled them , then simmered them for about
1 medium onion , chopped fine
4 cloves garlic , also chopped fine
2 medium jalapenos , I scorched them over the stove burner and scraped the
skin off then - you guessed it -chopped them up fine .
3-4 sprigs cilantro , chopped fine
1 tbsp lime juice
1/2 tbsp salt <or to taste>
Add everything to the hot tomatoes , stir it all up and chill . Makes
about a quart .
This first batch is a little runny , I used slicers for most of the tomatoes
because we haven't been able to eat them all before they spoil . Next batch
will be all roma , they make a much thicker sauce . Feel free to tweak and
let us/me know how that goes . This salsa is medium-hot , some might use a
milder pepper or less .
I'm tempted to make salsa, but that would just lead to eating more
chips, which I really should not do. (Suddenly, I have a craving.)
My plan/hope is more pasta sauce. I got 10 quarts canned a couple
weekends ago. (Must be a couple weeks, the burns are all healed.)
I'm hoping for a second round. The vines are looking good, but
most of the fruit is still green.
The first batch started as about 5.5 gallons of tomatoes, down to
about 18-19 quarts in the pots. The result was sauce with meat.
I'm hoping the next batch will yield enough for a meat portion (for
lasagna) and a non-meat portion (for pizza).
Drew Lawson And I know there's more to the story
I know I need to see more
On Wednesday, August 27, 2014 9:31:29 AM UTC-4, Terry Coombs wrote:
I do a roasted tomato marinara using romas:
Scald, peal, 1/2 and seed. arrange on a baking pan and sprinkle olive oil, finely chopped garlic, basil, oregano, crushed red pepper and salt. bake until tender, then run through food mill and freeze.
You can make the sauce thicker by baking longer, vary spices to taste, etc...
I used to try to make sauce on top of the stove and often scorched it. This method with low heat is almost fool-proof.
I have <I think> 6 quart bags with 2-2 1/2 cups of romas in the freezer .
I use them in my spaghetti sauce , pizza sauce , etc . Got a couple that are
mixed , roma , beefsteak , and cherry tomato . I have like 6 cherry tomato
plants , and this really puzzles me because they came out of the same seed
package as the beefsteaks ... somebody oOopsed somewhere !
That salsa is even better today , if a bit hotter . Musta taken a while to
leach the capsaicin outta those jalapenos .
Make chips you can feel good about eating! I'm the odd man out in that I
generally don't much like tomato sauce (I don't put it on pasta, I don't
mind it on pizza, but I don't miss it on pizza either.)
When tomatoes overrun us (not this year) I run a dehydrator like a mad
man - and when apples over-run us, likewise. The tomatoes usually get
eaten straight, sometimes soaked in a bit of balsamic vinegar for some
Our command decision to stick with only cherry tomatoes (after a "try
all types" survey experiment) is partly based on easy of processing for
dehydrating (clean, slice in half, put skin-side down) - tomatoes that
are big enough to need to go in slices stick to the trays more
aggressively and also dry down to almost nothing in the middle slices.
Cherrys are also easier for us to get to harvest without defects
(splits, rot, etc.) and if one is affected, you can toss it and move to
a good one, rather than feeling the need to cut out the bad part and
salvage the rest of the large tomato (which is time-consuming when time
"Sun-drying" is a nice idea for some other climate - here, you can
pretty much bet on mold and generally unsuitable weather, so we don't
even bother to try.
Cats, coffee, chocolate...vices to live by
Please don't feed the trolls. Killfile and ignore them so they will go away.
That wasn't a "processed food is bad" shouldn't.
It was a "I don't need the carbs" shouldn't.
I could sneak some moderation in there if we entertained more, but
we don't. If the gym membership starts to get used more, I may
have an excuse for salsa next year.
That is on the list of things to try. Pasta sauce has priority, but
drying some has appeal.
I'd have to protect them from critters large and small to do sun
drying. Not even the house cats bother the cheap dehydrator I have
(only used for spices as yet).
I only came in search of answers, never planned to sell my soul
22 years ago I bought a $16.00 American dehydrator at a Walmart. Bought
six more trays for it a year later, still got the thing and use it a
good bit to dehydrate the herbs and vegetables we grow. Nothing
automatic about it, just have to learn when to turn it off and to rotate
the trays periodically. Sure makes the house smell nice.
We never get enough tomatoes at this new home to dehydrate any.
Generally either the birds or the stink bugs get them first.
Youth ages, immaturity is outgrown, ignorance can be educated, and
drunkenness sobered, but stupid lasts forever. -- Aristophanes
I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve by
bottling (canning in USian). It can then be used for a thousand an one
things (including cooking down to a pulp at some later stage) but our
favourite is to use it to make tomato soup in winter.
I've had a tomato screen for our food sieve for years, never have got to
use it. See other post in regard to critters. Maybe, one day, sometime,
it will happen. In the meantime lots of blackberries, pears, etc. have
gone through the food mill.
I've been scalding/skinning everything we can't eat <except cherry toms ,
which were a surprise because I planted beefsteaks> and freezing them 2 cups
per baggie for sauces etc this winter . I might just try using some of those
cherry tomatoes for a batch of wine ... we were really surprised to see them
, because as I said , the package I got those seeds from is the same one the
beefsteaks came from . And for that matter , I'm not so sure the bigger ones
are actually beefsteak , they haven't exactly been as big as I expected .
We won't be getting either seeds or sets from Walmart again , that's for
I've had this thing for maybe 25 years and the shabby box it's in says
on it"spremipomodoro San Marzano" (sic).
I did a search on that info and this one is the same as mine is:
It works a treat. You might find it in some Italian type grocers in
somewhere like Newcastle.
This thing is bloody brilliant but an old fashioned mouli is almost as
good if you just want to chuck whole toms in a boiler and then shove
them through the Mouli once cooked. The Mouli works very well but is
much harder work thatn the spemi thingo.
(Amazon.com product link shortened)
I've owned a number of Moulis over the years and they can be bought in
good kitchenware shops in Aus.
It's not a food mill as such. It's more specific thatn that anme
implies - it's quite specifically for tomatoes. All of the
Italo-Australians I know have ones that are similar.
The Mouli (which is a food mill) doesn't do as good a job on tomatoes as
the specific gizmo I've got and nor does anything else. It really is
I've had an El Cheapo "Back to Basics" Food Strainer and sauce maker for
years. Ran upon an extended set of strainers at a local junk shop, still
in the box and paid two bucks for all of them. If you get one throw away
the pewter nut that hold the handle on and get a steel nut that fits,
works much better that way. Recently I built a short extension for the
bolt that turns the mill and use a battery powered hand drill to turn
the thing. Saves a lot of cranking.
Lehman's also stocks various mills and strainers here in the U.S. of A.
I've even got a meat grinder for my Kitchen Aid mixer but can't find the
proper screens for that one or it would be my favorite.
Do I have to many kitchen gadgets? Naw, there's never enough of that
sort of thing.
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.