Tomatoes, Tomatoes, Tomatoes, My Summer Bounty

I have never grown such beautiful tomatoes, and when I say "bounty," I mean bountiful. I really don't know what I was thinking when I picked out tomato plants...I knew that we wanted to raise three kinds, beefsteak, roma, and sweet hundred. So, I bought them hoping that we would get some of each. I put in six of each kind & three plants "volunteered" in my flower bed from last year. Are you counting...? (Too many, huh?)

So, I needed a plan...I got out my rusty, trusty recipe box & got busy. Here are two tried & true recipes for tomatoes & one "dump & eat," but tasty, too.

Canned Tomatoes

Sterilize quart jars. (I boil them for about 10 minutes (after washing the jars) in a 9 x 13 cake pan along with the lids. Then I peel them with the dip into boiling water for about a minute & then into cold water method. After the tomatoes are peeled, cut into quarters & place into jars.
Put the lid on the jar, & place into cake pan. Preheat oven to 250...& when all jars are filled, add water to the cake pan & place into the oven. (I found it easier to add the water when the jars & cake pan are in the oven). Bake in the 250 degree oven for one hour & 15 minutes. Cool in oven for 24 hours.

Homemade Salsa

Makes 12 pints:

4 quarts of peeled, chunky tomatoes (quartered is good)

1 - 12 oz. can tomato paste

2 tsp canning salt

2 large green peppers, chopped

2 large red peppers, chopped

4 Jalepeno's, minced

2 stalks of celery, chopped

2 large onions, chopped

4 cloves of garlic, minced

1/4 c vinegar

1/4 c sugar

Combine all ingredients in a large pot. Bring to a boil, simmer for 30 minutes. Both my husband & myself taste this salsa & add more of whatever as it is simmering...we prefer mild too medium...& this is mild. If you prefer your salsa "hotter," add more Jalepeno's.

I decided to process my salsa the same way I made the tomatoes, in the oven in a cake pan. I did process them for 45 minutes at 250 degrees & left them in the oven for 24 hours.

Fresh Tomato Pasta

In a large skillet, combine, tomatoes, garlic, onions, and other seasonings to your personal preference including salt & pepper. (think basil, Italian, parsley, etc.) If you prefer to saute your onions, garlic, & other veggies, please do. I am trying to keep extra fat out of my cooking, so I put the tomatoes in first & lightly boil all the veggies & seasonings together.

While that is simmering, boil pasta (any kind) & drain. Serve with pasta in bowl with the fresh tomato sauce poured over topped with parmesan cheese. Delicious!

Enjoy!