Making The Most Of Those Tomatoes

Finally, just what I have waited for all summer . . . those big, juicy red tomatoes, are now appearing in gardens almost daily. Thanks to friends and neighbors, we are now enjoying my favorite garden produce.

My all-time favorite summer treat has always been two slices of fresh bread, some mayo and sliced tomato. I can think of nothing that satisfies my taste buds any better than a good ole tomato sandwich, however, I have learned, that there are many other ways to use the luscious vegetable (some say fruit), so read on for more ideas and have a great week!

Simple Salsa In A Can

8 cups tomatoes, peeled and chopped
3 cups onions, chopped fine
1 to 2 cups green peppers
1 to 2 cups jalepeno peppers (depending on how “warm” you like your salsa!)
1 cup vinegar
3½ tsp. salt

Boil 30 minutes; put into jars and heat in hot water bath for 15 minutes.

(I guarantee, you will never buy another jar at the store, unless you run out in the middle of the winter; make plenty . . . it’s great with chips, or on baked potatoes with sour cream and cheese.)

 

The Best-Ever Homemade/Canned Spaghetti Sauce

½ bushel tomatoes, peel and blend
3 pounds onions
2 green peppers
2 hot peppers

Dice and blend together all ingredients. Cook for one hour, then add:

2 tsp. basil
2 tsp. oregano
2 Tbs. parsley
8 (6 oz.) cans tomato paste
1 ½ cup sugar
6 bay leaves
½ cup salt

Cook for an additional hour, then put into jars and pressure for 10 minutes at 10 pounds pressure.

 

Fried Green Tomatoes

This recipe has a new twist that you are sure to love.

3 medium green tomatoes, sliced ¼ inch thick
salt
¼ cup cornmeal
¼ cup grated Parmesan cheese
2 Tbs.all-purpose flour
¾ tsp.garlic salt
½ tsp.dried oregano
1/8 tsp.pepper
1 egg, beaten
¼ cup cooking oil

Lightly sprinkle tomatoes with salt; drain on paper towels for 3- minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate.

Dip each tomato slice into egg, then into cornmeal mixture. In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time for 2 minutes per side or until golden brown. Drain on paper towel-lined wire rack. Serve immediately. Yield 4-6 servings.

Tomato Tip #1: To preserve fresh garden tomatoes for use in future casseroles and soups, wash and remove stems. Place whole tomatoes in plastic freezer bags in recipe-size quantities. Freeze. After defrosting, skins will easily peel off and the tomatoes can be diced and added to your dishes.

Tip #2: Removing the skins from tomatoes before canning is easy if you dip them in boiling water, then cold water. They slip right off !