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It’s no wonder they’re the most popular vegetable in the home garden – nothing beats a fresh tomato. But how do you make the most of them when they’re coming in full force? Here’s how we’ve been using ours:

Caprese Sandwiches

This is an easy appetizer or a casual, build-your-own meal for guests. Just slice some hearty artisan bread, & top with tomato, basil leaves, a drizzle of extra virgin olive oil, and a pinch of salt. Fresh mozzarella is optional.

Lunaria Farm Salsa

Essentials:
2 lbs tomatoes (any type will do), diced
1/2 – 1 onion, finely chopped
1  jalepeno or other hot pepper, very finely chopped
juice of 1 lime or 1/2 lemon
1/2 tsp salt
Extras:
1 bell pepper, finely chopped
1 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 Tbsp fresh cilantro, minced
tomatillos, husked & diced

Combine all ingredients, toss, and, ideally, let sit for an hour before serving to allow flavors to develop. Save the remaining juices to use as a base for sauce, marinade, or salad dressing.

Clove-spiced Ketchup/ BBQ Sauce

This recipe was inspired by Aunt Janet at High Oak Farm in Humboldt county, CA. There we picked wheelbarrows full of paste tomatoes, which she transformed into delicious, clove-spiced ketchup – a most excellent pairing with her homemade meatloaf.

3 lbs paste tomatoes
1/4 cup apple cider vinegar
1/4 cup brown sugar (or substitute with white sugar plus some molasses)
1/8 tsp ground cloves
1/8 tsp onion powder
1/8 tsp black pepper
1/2 tsp salt to taste
pinch cayenne to taste

If desired, remove skins and seeds from tomatoes. Blend in food processor or blender. Cook down on stovetop for a couple of hours until thick and almost paste-like. Stir in remaining ingredients. Will keep in refrigerator for several weeks.

Freeze Now, Sauce Later

Slaving over a hot stove on a 90 degree day? Doesn’t sound very enjoyable to us, either. Last fall, we worked at Dandelion Farm, which runs entirely on solar power. Being conscientious about energy use, we would sometimes let sauces simmer down on the woodstove all night, since it was already heating the house. That gave us an idea – why not freeze tomatoes during the steamy summer, then boil them down when we need to warm up the house anyway?

You may want to blanch the tomatoes to remove the skins, but supposedly they can come off easily with warm water once frozen, so we’ve been freezing them skins and all.

How have you been using your tomatoes?

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