Attack of my evil tomatoes
Posted on September 13th, 2012
My evil and prolific tomato plants, poised to take over the planet
My house has been overrun by tomatoes. I swear to you, they are everywhere. They are in the fridge. They are on the counter. They are in the freezer. It
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September 14th, 2012 at 6:24 pm
What do you do with the tomatoes when you freeze them? My husband has tomato plants and I’d like to find out something to do with them – we dont own a canner yet so freezing would be good – didnt know you could do it – what do you do? Thanks much!
September 14th, 2012 at 8:27 pm
Hi Jennifer,
I chop the tomatoes into kinda big chunks (mine are very juicy). Then I pop them into a pot and bring to a boil. When they start to get hot, they need to be smashed. I use a potato masher. I don’t mash them into submission, I leave them a bit chunky so they are sort of like diced tomatoes. Once they boil, I simmer them for a bit – maybe 10 minutes or so. Then I have this food saver thing from Costco, I put them in the freezer bags, seal them and lay them flat in the freezer (I have a very small freezer, so every bit of space counts). Oh, I measure the freezer bags into 15 ounce portions, because that is the same as a can of diced tomatoes.
I use them all year in place of diced tomatoes and even tomato sauce (to make sauce I puree them in the blender or with a blender stick doo hickey after thawing).
I’m terrified of canning. I can poison people just by baking a pie, so freezing is the only thing I do
Thanks for reading! Hope this helps.
September 17th, 2012 at 5:13 pm
Thank you! This is a great help! My husband is supposed to be getting me a new food saver for my b-day this week since I used my last one until it died. I will be sure to do this with our tomatos! I use a lot of diced tomatoes and this is a wonderful idea!
September 19th, 2012 at 1:59 am
oh. my. gawd. hysterical. i love the veggie porn. who knew those tomatos were such whores? okay, so it’s so lame to link yourself, but if you haven’t already – you simply must try this tomato pie that i got from another blog (which is linked). it is HEAVEN. http://monica-adayinthelife.blogspot.com/2012/09/apparently-hell-is-freezing-over-square.html
September 21st, 2012 at 1:31 am
Make salsa. VERY EASY!! I teach canning/perserving classes. let me know if you need more receipes or tips for tomato storeage. gi1dergirl@yahoo.com
Steps:
1- go buy salsa canning mix- (seasoning pouch all ready premixed with spices)
2- get the other veggies- onion, peppers.. (frozen can also be used)
3- blanch the tomatoes.(bring water to boil- move to side- add in tomatoes let cool and peel the skin )
4- chop veggies and tomatoes – Food processor on dice/ low setting is great for this
5- follow instructions on the salsa mix (add the water and simmer mix and salsa for __ minutes)
6- Two ways to store- Either use good air tight containers to freeze or Canning.
Canning method best to use- boil water method. You do not need a pressure cooker/canner but it helps.
Bring water to rolling boil. Meanwhile- fill jars with hot salsa , leaving 1 inch space(pretty much fill to the neck of the jar)
add the lids (metal disks) and the rings ( open lid thingy)
place in rolling boil water level should be 1 inch above jars
boil with lid on pot or pressure cooker 45 minutes
(if using stock pot or pasta pot- make sure the pot lid is vented)
remove jars- place on flat protected surface (kitchen towels work well enough)
let cool for 24 hrs before storing away. Will last 1-2 years as long as seals do not pop. As they cool enough to handle- you can move to other open space (other counter or table) to finish cooling.
September 21st, 2012 at 1:49 am
@Gina, I like the salsa idea, but I’m still too scared to can. OOOOHHH, I will freeze it though.
@Monica, you can always link here. I’m heading over there now to check out the tomato pie. I love tomato pie.
September 21st, 2012 at 2:40 am
since you are boiling the ingredidents and blanching the tomatoes first- very very slim chance of making anyone sick. Rubber made has some great containers for freezing, so does Ball ( as in Ball jars). And others. Use your favorite brand- that you trust and go for it. Canning is really a lot easier than most people realize. My biggest issue is the steam- I always get a steam burn on my finger. But use the over the range vent and it helps a lot. There are great how to videos on line for both methods. If you are adding beans to salsa and are freezing- use dry beans- not canned.They will help absorb the extra liquid.
September 21st, 2012 at 5:30 pm
@Gina, I’m still freezing. Seriously, cooking is dangerous for me. You said on Facebook I could freeze other tomato stuff, but I the sauce already – but the tomato soup base would be good.
September 21st, 2012 at 5:31 pm
Omigod. My iPad hates me. That should read I do make the sauce already. Sheesh.
September 23rd, 2012 at 1:20 pm
ingredients
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth- beef can be used also. decrease salt, and use low or no sodium broths for beef. Turkey base works .
2 tablespoons butter- optional
2 tablespoons all-purpose flour – corn starch can be substitited. watch for clumps
1 teaspoon salt – I orefer sea salt
2 teaspoons white sugar, or to taste
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
** change up spices for more of a Italian, Mexican, or plain base. Or just make the base as listed, then as you use it- kick of the spices. Great plain also. Sea Salt gives a better flavor.
CHICKEN BROTH / STOCK FROM SCRATCH ( works for turkey also)
1 or 2 lb roasting chicken ( whole- or use leg quarters
large pot or crock pot
5 cups water ( enought to cover carcass in pot)
salt
pepper
celery seed/salt
garlic (fresh is best but powder works)
basil
oregano(if desired)
bay leaf (if desired but I love a touch in it)
onion ( fresh chopped to taste or onion powder is fine or frozen)
carrots ( diced)
thyeme
marjoram
1. In large pot or crockpot bring carcass and spices to taste to a boil. Boil for 10 minutes. Reduce heat and simmer for 2-3 hours ( or longer up to 5 on very low simmer)adding water as needed to keep chicken covered
2. Drain but retain jucies
3. debone the chicken by pulling off meat. Should be pretty easy at this point. Use a Collindar helps catch the fine bones
4. Put jucices into food processor, and liquidfy. Add more water if needed
5. Take a bit of the meat add to processor mix to taste
6. Remaining chicken- serve with bbq sauce , add cream of chicken or mushroom soup and make creamed chic. sandwiches , add mexican spices and make into enchilladas.