Canning and Preserving Tomatoes
Canning and Preserving tomatoes again, my feet hurt, I smell like a tomato and my fingers are sore from peeling tomatoes. Our Romas and San Marzanos are prolific this year and the Opalkas are giant! The color red that they turn when canned is just beautiful and they call out for the tomato soup and spaghetti sauce in the winter. There is a great sense of accomplishment when the first jars start filling up my cupboard where I keep the seasons harvest in jars. Corn is in the freezer and onions are dried and ready to use all year long. Our Blueberries were a bumper crop and made the most amazing jam! There is nothing like it in any grocery store anywhere! Continue reading
Lots of Tomatoes–soooo many! Here is what we do with them…
Marinated Roasted Tomatoes:
Quarter and squeeze tomatoes to drain the juices slightly using your fingers to remove some of the seeds. Chop Sweet onions and Sweet Red or Yellow Bell Peppers about the same size as tomato wedges. Add 2-3 Rosemary sprigs, Oregano, Marjoram, Thyme, Basil or other fresh herbs, several cloves of garlic, crushed slightly or pressed, salt & pepper to taste. Roast in a 300 degree oven for about 45 minutes to an hour or until all vegetables are soft and fragrant. Use as a spread on crusty bread, as a pasta sauce or for the bread salad listed below. Great to freeze or can in jars for later use.
Rustic Tomato Bread Salad
Canning Tomatoes recipe