Harvest Time for Tomatoes and Zucchini (What to do With The Bounty)
Ways to Save Extra Tomatoes
- In these photos you will see that I have pureed 18 cups of tomatoes. It's very simple. Just cut them in chunks and placed them in the food processor and hit the puree button and puree until you don't see any sign of the skins.
- Than pour them into airtight containers good for the freezer and freeze for future use.
- I used 8 cups of the puree for tomato sauce in the pot along with 2 6oz. cans of tomato paste and meatballs. (Please see the article have already posted).
Photos of Vegetables Being Harvested From Our Garden.
Reason For Freezing Tomatoes
There are a lot of people who can tomatoes. My mother in law used to do it and my grandmother. I never got into it. It's a very good way to preserve the tomatoes, just not my cup of tea, so to speak. You have to know just how to use the canning jars and when to cold pack and when to use the bath method. I don't; and don't want to take a chance of getting anyone sick. But, if that's what you do, by all means, can your tomatoes.
What To Expect From Frozen Tomato Puree
When you decide to use your frozen tomato puree, you will notice that it is a little watery. No problem because when you are making tomato sauce, you need to use tomato paste anyhow, so when you add your tomato past, it will automatically thicken the puree again.
You can buy tomato paste in a tube now, so if you are just using a smaller amount for pizza sauce, for example, you can use the tube to add just the amount you want instead of opening a whole can.
Photos of Some Uses for Tomatoes and Zucchini
Tomato and Cucumber Salad, Zucchini Stew, and Rich With Fresh Tomatoes
Tomato and Cucumber salad couldn't be easier. Just cut up the desired amount of tomatoes and zucchini add salt and pepper and I always add chopped fresh basil (you could use dried if you like), extra virgin olive oil and about a capful of red wine vinegar. Too much vinegar doesn't go well with tomatoes.
Zucchini Stew is equally simple. This is an Idea I got from my husband's aunt. I never measure in this recipe, everything goes according to how much zucchini you have to use. Just chop an onion, a green pepper chopped in small pieces, fresh garlic-smashed, zucchini-cut into chunks and skinned chopped fresh tomatoes.
(To skin the tomatoes soak them in real hot water for several minutes, keeping the water as hot as possible. If you make one or two small slits in the tomatoes, their skins will come off quicker. As you see the skins coming loose, drain the water and start peeling off the skins from the tomatoes).
Add the chopped tomatoes to the zucchini mixture and add a pinch of sugar, salt, pepper, chopped or dried basil and chopped or dried oregano and sauté until the vegetables are cooked. This stew is equally good right from the refrigerator as it is hot.
Rice with Fresh Tomatoes is a really nice dish and hearty enough to make a meal out of it. If you have leftover rice, all the better, if not cook your rice ahead of time using the directions on the back of the package.
Heat a little extra virgin olive oil in a pan and add chopped zucchini, chopped red or white onion and chopped tomatoes; sautéing until onion and zucchini are cooked. Add the cooked rice and about 1/4 cup (or to taste) of grated Pecorino Romano cheese and salt and pepper and chopped basil and mix together and sauté for about five minutes or until the rice is hot.
© 2017 Rachel L Alba