Friday, August 3, 2012
Five Things to Do With Your Garden Tomatoes
1. Roast them: Core the tomatoes and cut in half horizontally. Place them in a glass baking dish. Drizzle with about a 1/2 cup olive oil and sprinkle with salt. Place in a 200 degree oven and bake 2-3 hours. Cool. Refrigerate or freeze with the oil. Roasted tomatoes can be used for pizza, rissoto, and salad dressing.
2. Make a BLT. These are great summer sandwiches. Get some applewood smoked bacon, sourdough bread, lettuce, mayonaise, and of course, tomatoes.
3. Make a super-easy sauce. Core, seed, and dice your tomatoes. Toss with 1/2 cup bottled Italian dressing, 1 Tablespoon fresh minced garlic, and 2 Tablespoons of fresh cut up basil leaves. Mix it all together and serve over hot pasta.
4. Do you have more time? Try making a cooked sauce. Heat 2 tablespoons olive oil in a large saucepan. Add 1 diced onion and cook until soft. Add 2 tablespoons of minced garlic and 1 cup of chopped carrots. Cook about 2 minutes. Add about 3 pounds of peeled, cored, and seeded tomatoes. Cook on low for about an hour. Cool and puree in batches in a food processor or blender. Return to pot and add 2 teaspoons sugar, 1-2 teaspoons salt, and 1 tablespoon oregano. Cook until sauce is desired consistancy. Use immediately, or cool and freeze.
5. Can them. Peel and core your tomatoes. Leave them whole. Sterilize jars and keep them in a deep pot of hot water. In each quart-sized jar, place 2 tablespoons of bottled lemon juice and 1 teaspoon of salt. Pack tomatoes into the jar, leaving about an inch at the top. Ladle boiling water into the jars. Place lids and bands on. Place jars in the deep pot, cover, and boil about 40 minutes. Turn off the heat, wait 5 minutes, remove jars, and let them cool.
What do you do with your tomatoes?