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“It’s difficult to think anything
but pleasant thoughts while eating a homegrown tomato.”–
Lewis Grizzard
It’s been a strange growing season for
tomatoes around these parts, as the ones that haven’t
suffered from blight are sure taking their own sweet time
to ripen.
Our tomato patch has become a day-to-day observation station,
as we watch for signs of loss, hoping my favorite garden goody
turns red instead of black. We’ve heard numerous reports
among family and friends in recent days of tremendous loss.
What began as promising, healthy plants with a heavy covering
of green tomatoes turned to disappointment over night for
many.
Hopefully, you’re among the lucky growers who have made
it through without too much trouble and can make good use
of this week’s recipes.
I know these first two are repeats, but each year, I receive
numerous requests to print them again.
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 jalapeño 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.
Make plenty as it disappears quickly; 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.
Easy Tomato Pie
Pastry for a one-crust (9-inch) pie, unbaked
Evaporated milk
4 cups sliced tomatoes, a mixture of red and
green if possible
1½ tsp. salt
1/8 tsp. pepper
1/3 cup mayonnaise
1/3 cup Parmesan cheese
1 large clove garlic, smashed and minced
Line pie plate with pastry; crimp edges and brush
shell with undiluted evaporated milk. Bake at 450° for 5 minutes.
Fill the baked pie shell with sliced tomatoes and sprinkle with
salt and pepper. Combine mayonnaise, Parmesan cheese, and minced
garlic; spread on tomatoes. Bake at 350° for 35 to 45 minutes,
or until tomatoes are cooked and pie is done.
Stuffed Tomato Recipe
2 tsp. butter
½ cup chopped onion
1 cup uncooked brown rice
1 cup chicken broth
1 Tbs. lemon juice
3 Tbs. fresh, chopped parsley
6 large tomatoes
1 cup shredded Cheddar cheese
Melt butter in a heavy skillet over medium low
heat; add onions and cook until tender. Stir in rice, chicken
broth, and lemon juice; bring to a boil. Reduce heat, cover, and
simmer for about 35-40 minutes, or until rice is tender. Remove
from heat and stir with a fork to fluff rice. Stir in chopped
parsley.
Core tomatoes, removing some of the loose pulp from the center.
Fill each tomato with rice mixture then top with shredded cheese.
Place in a large baking dish. Place stuffed tomatoes under broiler
until cheese is melted. Serves 6.
Tomato Tip No. 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 No. 2: Removing the skins from tomatoes before canning is
easy if you dip them in boiling water, then cold water. They slip
right off!
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