2008.07.31
Tomato prep 101
My apologies to anyone who, like me, has spent many summers bent over a boiling pot and then a cold water bath, preparing tomatoes for canning or sauce-making or what have you.
This entry is for anyone who needs a little instruction on tomato processing.
Step 1: Boil a big pot of water. Drop in tomatoes, about 4 at a time, and blanch for about 60 seconds or until the skins split.
Step 2: Submerge tomatoes in a cold water bath. Core them and peel them over/under the water so you don't make a mess of the juices.
Step 3: This is where it gets really fun. Unless, like the big dork that I am, you find peeling tomatoes really relaxing. Turn those beauties into whatever you want -- keep them partially whole and can or freeze them for later use, or crush them up and cook them down into a homemade sauce with fresh basil and oregano, kosher salt, a little sugar, a dash of red wine, a squirt of olive oil or a chunk of butter -- whatever your little heart desires.
Last night, when I took these pictures, I made a batch of tomato sauce. I chose not to bother with straining out the seeds, but next time I may try to strain them out for a cleaner sauce. I have found that I like the flavor of butter in the sauce very much. But I am still working on perfecting the recipe.
Thanks to my good friend Randy for these lovely tomatoes. If I had to rely on my piddly plants, I'd have nada so far.
My husband is growing acid-free tomatoes. They're a little sweeter than most. He bought some sort of contraption that looks like a meat grinder that we use to make sauce. Unfortunately, a lot of the tomato is wasted. It makes really good sauce.
Comment by Dana — July 31, 2008 @ 11:07 am
Family fun in tomatoes? You bet. Last summer my 11 yr old son helped me put up gallons of them. I did the boiling part and he did the magic of running each fruit under the cold water and slipping the skins off. He loved it! And they were yummy all winter long in stews and sauces.
Comment by Heather Froeschl — July 31, 2008 @ 12:16 pm
I found out last year how really easy freezing tomatoes is. I took all of the end of season tomatoes before they rotted on the ground, boiled them, peeled them and froze them in freezer bags. They are great in the winter for soups, chili, etc.!
Comment by tami harmon — July 31, 2008 @ 12:40 pm
Haha! We are actually going to learn how to can tomatoes on Sunday with Sarah's mom! Too funny you put this up today!
Comment by Wendy — July 31, 2008 @ 12:57 pm
Don't feel too bad Lindsey, my tomato plants aren't doing so well, either. So far I've only had two little 'matoes and that is it.
Comment by Michelle — July 31, 2008 @ 1:30 pm
Dana -- acid-free tomatoes are wonderful for people with indigestion problems.
Heather -- did you can your tomatoes or freeze them?
Tami -- Freezing tomatoes is a super idea. My grandma even started to prefer freezing them to canning them later in her life. As soon as I get a chest freezer, I'm going to put up more food myself.
Wendy -- It's hot work, even in an AC house. Wear cool clothing.
Michelle -- I had no idea growing tomatoes would be this hard. I am learning a valuable lesson!
Comment by Lindsey — July 31, 2008 @ 5:29 pm
I thought you'd get a kick out of this. It's from the blog of one of my daughter's friends.
I've come to the conclusion that checking the progress of the numerous full-grown but STILL GREEN tomatoes on our two plants every day does NOT make them ripen any faster. There is not a hint of color on them, and they've been full-grown for weeks. RIPEN dammit!!!
That is all.
Comment by Debbie — July 31, 2008 @ 10:14 pm
My tomato plants are always huge and produce lots of tomatoes - I will share my secret from growing up on a farm: When you plant the tomatoes just dig in a shovel full of composted manure. You can get it at any farm around here, most places have too much of it and are happy to share. Make sure it has been sitting around for awhile, if it's too fresh the nitrogen will burn the plants.
Comment by Carol — August 1, 2008 @ 9:20 am
I froze mine Lindsey, and they were the yellow, low acid variety. The funny thing is, my son doesn't like to EAT those, just rip their skins off. I love to eat them though and they really do have lower acid.
Comment by Heather Froeschl — August 1, 2008 @ 11:21 am