Friday, July 27, 2012
It is peak tomato season! There are so many recipes that fresh tomatoes can be used in-salsa, salads, bruschetta, cucumber/tomato/onion salad, on burgers, on sandwiches, on pasta, the list goes on.
|Whole, small tomatoes, ready for freezer|
So, what to do when you are eating tomatoes at every meal and still have them coming? It is time to preserve them.
I freeze, dry and can my excess tomatoes.
Be sure to put the date and description on each freezer bag and quart jar. Use the oldest first and all within a year.
During peak season for any produce, you can get the lowest prices at your neighborhood farm or farmers market. In many cases you can get a huge discount for any bruised or blemished tomatoes. These are great to use for preserving, just be sure to remove any soft spots.
Right now, I prefer to freeze them because it is so hot that I don’t want to turn on any heat generators inside the house. For cherry type tomatoes, I just throw them in a quart freezer bag and put in the freezer. For larger tomatoes, I slice then put them in freezer bags. They thaw much quicker this way. They will have a fresh taste when thawed and used for salsa, sauces, or chili.
|Freshly canned tomato sauce|