It’s hot and the night time temperatures have stayed warm. It might be fall according to the calendar but it’s still summer as far as tomatoes go. There are a number of ways to have fresh tomato flavor during the winter months.
The easiest way is to put the tomatoes whole in a freezer bag and freeze them. When thawed out for use the skins just slip off.
The second easiest way is to put them in a food processor and give them a few quick pulses and then freeze. This only works if you don’t care about the skin still being on when you use them later.
A little more work but still pretty easy. Blanch the tomatoes (dip in boiling water for a few seconds), slip off the skins, decide whether you want to slice the tomatoes and strain out the seeds, and then freeze.
This is pretty much a no-hassle recipefor tomato paste from Gilt Taste.
At the market’s recent tomato tasting, Redwood Empire Farm, brought tomato juice. It was a huge hit with the folks from KSRO —”
Here’s the recipe:
4 pounds Redwood Empire Farm dry farmed Early Girl tomatoes, washed
2 celery stalks, washed
salt to taste
Cut the tomatoes into quarters and put into non-reactive bowl quickly, doing your best to preserve the juice. Once tomatoes are cut, put in heavy saucepan. Heat the tomatoes to boiling, mashing continuously with a potato masher. Once tomatoes are boiling, add whole celery stalks. Let tomatoes simmer/boil for about 10 minutes. Remove celery and discard. Remove tomatoes from heat and carefully put through a food mill using finest screen possible. Take resulting tomato juice and put it back into saucepan and bring to boil once again. Let cook until reduced to your desired consistency/thickness. Season with salt to taste. Cool and enjoy!
Think about the perfect bloody mary!
Thanks to KSRO for the photo!
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