Tuesday, September 7, 2010

Tomato Overload

Last year my tomato crop was a bust. I ended up getting horned tomato worms and it was a very very wet season. I think I got just a handful of tomatoes and a big bowl of cherry tomatoes. So this year I bought 16 tomatoes plants. I am absolutely drowning in tomatoes. I have big beefy ones, small juicy ones, heirlooms, and cherry tomatoes. I'm not tired of them yet though!

This actually worked out really well because I figure that after the babe is born I'm not going to feel like cooking all the time. I've used my bounty to make various tomato dishes and freeze them. Then in November when I want to have a nice meal all I have to do is thaw something.

I've made 8 meals so far. I have no more room in my freezer!

This little tutorial is on making crushed and diced tomatoes to use for soups, chili, or pasta sauce. I hope you find it helpful.

What a silly little tomato this is.

To peel the tomatoes, score an X in the bottom.

Then put them in boiling water for one minute. Take them out and submerge them in an ice bath. This will peel back the skins for easy peeling.

We're in good shape!

If your recipe calls for crushed tomatoes, just crush them up in your hands. I really liked doing this.

You can also dice them.

From there you could can them, freeze them, or use them right away. I chose to use them to make pasta sauce and tomato soup.

1 comment:

Alisa said...

Yum! I love tomatoes! Great tip on how to easily remove the skins. If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!