Lots and Lots of tomatoes

[Dedlered]

Short from giving them to my neighbors, what can I do with them. I have never had a bounty like this before!

Can I freeze them? Any and all ideas appreciated.

[baxjul]

I always make a huge batch of tomatoe sauce, put it in containers and freeze it! Enjoy all of those tomatoes!!!

[jlxian]

I've been preparing them like I was going to can them (scald, peel, and cut up), then put them in a kettle, simmer for about 10 minutes, and then put the slurry into quart ziplocs. I have never done this before, but found the procedure in an extension guide I have.

A new fellow in our office says his mother does this all the time. It sure beats canning them and if it works well it is how I will handle all future tomato seasons.

[dndylfe]

You can make spaghetti sauce and freeze or if you have romas, dry some.

Canning them is a little harder now as you must hot water bath them for around 50 minutes (tomatoes are less acidic now than they were 40 years ago).

[forestdale]

I think tomatoes are the best thing to have an excess of. I'd make tomato sauce, tomato and basil sauce and tomato relish.
congratulations on your bumper crop!

[Dedlered]

Rhonda,

Do you have a tried and true recipe for tomato relish?


Thank you everyone for your suggestions....

[forestdale]

TOMATO RELISH - this is my tried and true recipe that everyone loves

24 tomatoes
8 onions
4 sticks celery
1 1/2 ounces salt
2 lbs sugar - half white / half brown
600mls (one pint) malt vinegar or balsamic vinegar
3 tablespoons mustard
3 tablespoons ground pepper
3 tablespoons curry powder

3 teaspoons cayenne pepper

Cut up the tomatoes, onions and celery and place in a colinder or strainer - you want to juice to run out.
Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.

Place vegetables in a big pot and add sugar, vinegar, mustard, cayenne pepper, pepper and curry powder. Stir to mix it well.
Bring to the boil and simmer for two hours with the lid off. Stir every 15 minutes. The relish should have reduced down a lot but still be a little bit watery. It will thicken as it cools.

Allow to cool and bottle it into prepared jars.

If you prepare your jars properly, this will keep for 6 months. It gets better with age but you can eat it immediately.

[Dedlered]

Rhonda!! Thanks
That sounds yummy.. one question
The mustard, is it prepared or mustard powder?

[forestdale]

I use prepared mustard, not too hot, you just want the mustardary taste.

[Dedlered]

Thanks