Time for Them to Go

[digitS']

By myself, I've been eating at least one beefsteak everyday, lately.

The kitchen has been filled with the smell of fresh tomatoes for a couple of weeks. There's no way to keep up with them any longer!

Quite a few Orange Minsk in the mix this year. I'd hoped for an excuse to replace it since the big, sprawling plant produced so poorly in 2010 but it is trying to redeem itself this year. Good number of the medium-sized Dusky Rose in the mix. I'm afraid I haven't gotten my fair share of Kellogg's Breakfast out of the fresh basket. I mistake their orange color for an unripe tomato. DW is a little more discerning.

Simple around here: just cook the tomatoes down, adding basil late. Cook some onions separately, some batches with ground beef/some without. Add spices while the onions are cooking, mix with the tomatoes, place mixture in quart ziplock bags, and into the freezer they go.

I think a few of these Sterling Whites would be good in there:

Steve
who carries the clock around so he doesn't forget to stir the pots every 3 or 4 minutes

 

[NwMtGardener]

Steve, this is on my list for the day too! I only have Big Boys, so mine will be a uniform one tomato sauce, but thats okay. I'm just super duper uber happy to have tomatoes, and LOTS of them from only 3 plants. I'm going to add a step - less cooking down to remove the water, and an overnight stay in the fridge, then dump the separated water and freeze. These are the most delicious tomatoes ever! (oh wait, i say that every year!)

 

[digitS']

I've been meaning to try the chop, salt, allow to sit in fridge, and pour off liquid technique for fresh tomatoes, Heather. It is supposed to be a good approach to using those that are a bit over-ripe. I try to avoid salt and have used that as an excuse. Still, I can imagine it as a nice little salad with some chopped cucumbers, sweet onion and splashes of olive oil & vinegar .

There aren't many tomatoes that I don't think highly of - from mild to sour and all the degrees of tartness & sweetness in between - I like tomatoes!

The fragrance of cooking tomatoes, by itself, makes for a pleasant morning.

Steve

 

[Carol Dee]

Thanks for the post, it reminded my I better go to garden and see how many tomatoes are there. It is such a tangled mess. The plants got tall and heavy them fell (poor cages.) It is such a chore to get in there to pick. But I better do it TODAY or tomaotes will go to waste.

 

[digitS']

Carol Dee, DW made me provide the tomato patch with an extra foot between the rows of plants this year. The plants are smaller than usual because of a difficult start to the season. It hasn't helped DW much.

I can get into the center path of the 4 row patch . . . that's it :/. It's better than in 2010 when I couldn't get into the center!

Mostly, I'm like a large predator, circling the tomatoes! DW ventures in and I pass her empty buckets and she hands them back partially filled. We keep this up until we've got what was ready to pick. I do a heckuva job on the perimeter but it takes smaller feet and better balance to actually venture in amongst the tomato plants. Again .

Steve

 

[Southern Gardener]

Simple around here: just cook the tomatoes down, adding basil late. Cook some onions separately, some batches with ground beef/some without. Add spices while the onions are cooking, mix with the tomatoes, place mixture in quart ziplock bags, and into the freezer they go.

Simple and yummy, that's what I like!!!

 

[hillsvale]

Simple around here: just cook the tomatoes down, adding basil late. Cook some onions separately, some batches with ground beef/some without. Add spices while the onions are cooking, mix with the tomatoes, place mixture in quart ziplock bags, and into the freezer they go.

Simple and yummy, that's what I like!!!

agreed.. yummy, if my romas ever mature I look forward to the same!