Wednesday, October 14, 2009

Heirloom Tomatoes

A friend was here for a visit today and brought this beautiful basket of heirloom tomatoes that she got from another friend.....they're gorgeous!

And since they are heirloom, we'll save seed from each of them. We can try to grow them next year....there are at least 4 different kinds in the basket...also some tomatillos and a couple of sweet peppers.

And...I sorted thru my paper bags of our homegrown Amish Paste and quite a few ripe ones! So got them washed and cut up and tossed them in the freezer. We're now down to 1 paper bag full of 'maters left to ripen.

I got a card from a good high school friend...I got a chuckle from it! Grrrrrrrr

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Kellie said...

Those tomatos look great. How do you store them in the freezer? And what is their quality/texture when you thaw them?

Annie said...

Hi Kellie! I never have enuf tomatoes ripe at the same time to make sauce.

So, as they ripen, I wash them, halve or quarter them and toss them into a ziplock bag. Throw them in the freezer.

Then, when I have more time and ALL of the tomatoes in the freezer, I pull them out, let them defrost and then start cooking.

Works perfectly fine for sauce, or tomato paste etc.

For salsa, I use them fresh, which is a bit of a nuisance as I have to wait for enuf to ripen to make up at least one batch.

But for sauce, the texture is perfectly fine. I heat up the thawed maters on the stove, then run them thru a food mill...quick and easy! Then back onto the stove to reduce into thickness we want for sauce. Then can as usual....

Hope this info helps,


Linda Foley said...

You've been busy today Annie - you've caught up or getting caught up on all your comments! It's nice to see...

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