A sampling of the different varieties I grow.

There is nothing better than the taste of a fresh, vine-ripened tomato.  Store-bought tomatoes do not even compare with those raised in your garden.  I love Roma tomatoes, the big traditional tomatoes, and cherry tomatoes.  They are all doing well in my garden this year, especially the Roma.

We have eaten as many as we can fresh in salads, on sandwiches, and all by themselves as a side or snack.  Fresh tomatoes can also be made into a delicious salsa.  You do not can it or put it up; you simply serve it fresh.  Blend tomatoes, jalapenos, onions, and a clove of garlic to your taste.  You can add a bit of cilantro, too, if you like it.  Fresh salsa like this will separate if you let stand too long.  Just stir it up and enjoy.

Tomatoes present gardeners with a variety of other options for use in addition to fresh eating.  I freeze whole tomatoes in freezer safe bags.  I simply wash them and put them in the bag.  It is a very simple way to add literally whole tomatoes to chili and soups throughout the winter.

Peeling tomatoes, a necessary, but messy process.

Other options involve a blanching step.  Most recipes call for peeled tomatoes and blanching helps you peel the tomato.  First, fill a large stockpot with water and allow it to boil.  I have a basket that I fill with clean tomatoes and drop into the boiling water.  Allow them to boil for30 seconds to 1 minute.  Remove and immediately put in a container full of cold water.  You will notice the the tomato skins begin to split.  Now you sit down and get to peeling.

The easiest thing to do with peeled tomatoes is can them whole.  I chopped the tomatoes up to make more of a crushed tomato.  Either way the steps are very similar.  You put your peeled tomatoes in a large stockpot adding enough water to cover them.  You boil them for 5 minutes.  You add 2 Tbsp of lemon juice to each quart jar you are going to fill.  Leaving 1/2 inch head space, pack in the tomatoes and add enough hot liquid to cover them.  Process for 45 minutes in a hot water bath.

Salsa is my favorite way to use these peeled tomatoes because my family eats salsa all the time.  Because the peels have been removed, the tomatoes do not separate like the fresh salsa.  You can successfully can this salsa for future use.

Before I leave the recipe, I want to encourage you to eat all you can of your fresh vegetables and save the rest for enjoying throughout the year.  Canning might seem intimidating, but it really is not.  It is hot work and it is time-consuming.  It does temporarily destroy your kitchen.  The reward is shelves full of your homegrown produce waiting to be used at a later date.

If you are unfamiliar with canning, find someone to help you.  Telling you how to do something is not nearly as good as showing you how in person.  Work beside them and learn.  If you are an expert canner, consider teaching others about food preservation.  And, if I have missed a way to use tomatoes, please let me know by leaving a comment or emailing me.

Salsa

10 cups of tomatoes, peeled and chopped
5 cups bell pepper, chopped
5 cups onion, chopped
2 1/2 cups of jalapenos, chopped*
1 1/4 cups cider vinegar
3 cloves garlic, chopped
2 Tbsp cilantro, chopped
3 tsp salt

Combine all the ingredients in a large pot.  Allow to boil and then reduce heat to a simmer.  Cook for 10 minutes.  Leave 1/4 inch head space and process for 15 minutes in a hot water bath.  Yield: 6 pints.

* You can seed the peppers if you want mild salsa.

Tags: canning tomatoes, cherry tomato, Roma, salsa recipe, tomatoes

This entry was posted on Monday, July 5th, 2010 at 9:50 am and is filed under Gardening, Homesteading. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.