Mix of organic tomatoes, so pretty!
Gotta love Facebook, a local organic farm put out a post that they had excess tomatoes from the farmers’ market and they wanted to sell them fast. The next day I had 20 pounds of beautiful tomatoes to “play” with :)
That evening I got to work processing the tomatoes to store for winter (minus the 1.5# we ate for dinner & 3# set aside for panzanella salad). 10# went into sauce to freeze, 3.5# into roasted tomato-garlic salsa & 2# into roasted red pepper ketchup. It was a late night but I’m happy with what I put away!
Fresh tomato sauce is so flavorful!
{Recipe} Frozen Tomato Sauce
(make this however you like, you can’t beat fresh tomatoes)
10 lbs tomatoes
4 red torpedo onions, chopped
5 cloves garlic, chopped
Good extra virgin olive oil
Sea salt & fresh group pepper
Spices of choice (I used a blend of rosemary, sage, bay leaf, parsley, thyme, oregano and basil)
Place tomatoes in boiling water in batches until the skins burst and put into an ice water bath. Remove tomatoes and peel off skins, set tomatoes aside in a large bowl. Saute garlic and onions in olive oil until translucent. Add tomatoes and cook until desired thickness is reached. Season to taste with sea salt, pepper and spices of choice. Let cool and ladle into jars or freezer containers. Leave enough space for expansion, label and store in freezer. Enjoy on pasta… make a simple tomato soup or stew… or use in any other way you see fit!
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Love having red & green salsa put up!
{Recipe} Roasted Tomato-Garlic Salsa
(Adapted from ‘The Art of Preserving’)
3.5 lbs tomatoes
2 jalapenos
3 Tbsp olive oil
1 white onion, cut into 8ths
10 garlic cloves, unpeeled
1/4 cup lemon juice
1 tsp sea salt
Handful of fresh cilantro, chopped
Place tomatoes & jalapenos on a baking sheet and toss with 2 tablespoons olive oil. Place under broiler until charred well and set aside. Toss the onion and garlic in the other tablespoon of oil and roast on a baking sheet in a 425* oven for 15 minutes until charred well. Half and seed the jalapenos and place in a food processor with the onions and garlic removed from skins. Process until fine. Add the tomatoes and process until fine.
Pour into a nonreactive pan, add the sea salt and lemon juice. Bring to a boil and simmer for 15 minutes, add the cilantro and simmer another 5 minutes. Ladle the salsa into hot, sterile jars leaving 1/4 inch head space. Wipe the rims and seal. Process the jars for 20 minutes (for 5k’ elevation) in a hot water bath. Let cool and check the seals.
Peppers & tomatoes ready to go.
{Recipe} Roasted Red Pepper Ketchup
I made this ketchup last year and everyone loves it!
The recipe is available at: Hitchhiking to Heaven.
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I don’t remember if I dreamed of tomatoes all night long but it was sure worth getting it all put away in one evening, thanks for your help Jared!
Everything ready to be put away for later!
