Posts Tagged tomato

Dried Tomatoes

Have you ever grown or seen Juliet tomatoes at the market. They’re kind of like a mini roma tomato and while they are too small for me to bother peeling and canning whole they are just the right size to dry. There are lots of methods for drying tomatoes including the age-old sun-dried variety. A few years ago I picked up an excalibur dehydrator on craigslist and that is what we use for all of our drying.


I’ve been drying the juliets from our garden all summer as they’ve ripened but I also ordered a half-bushel from the farm for an all out, run the dehydrator non-stop for a week, drying bonanza. Next year I should really try to get a quarter bushel at a time. We cut each tomato in half and toss them on the dehydrator tray. They should be arranged cut side up but honestly, there are just too many of them for me to worry about it.

They shrivel down to a pretty small size, nickel or quarter sized I’d say, so I usually use more than a recipe calls for. Most often I rehydrate them in some hot, even boiling, water before adding them to a dish but this year I want to experiment with grinding them up into a powder and adding it to sauce and soups. The flavor is so intensely tomato. We store them in a couple of vacuum-sealed canisters and I keep a small jar of them in the kitchen pantry.

Dehydrated Tomatoes

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Whole Tomatoes

We never seem to can enough whole tomatoes. I just don’t seem to be able to get the amount of romas we want/need from our CSA farm. This year we were able to get 7 quarts and 3 pints worth canned with a flicker of hope for a smaller second batch. We’ll see if that happens. Next year I want to look into an additional source, we’ve tried growing them and we just never get enough to can. There is nothing like opening a jar of canned tomatoes in February to bring you back to summer.

Canned Tomatoes

DATE: 09/12/2011
FRUIT: half-bushel of roma tomatoes
RECIPE: from the Ball Blue Book
YIELD: 7 quarts, 3 pints

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Last week when we arrived at the farm to pick up our CSA share, just after experiencing our first earthquake, our farmer asked me if I wanted more tomatoes. I said I did but not that day. I could immediately tell by the look on her face that she had already set some aside for me so I quickly added unless you have some ready. Of course they did.

I had hit the wall when it came to tomato canning and needed a break but our farmer told me that she thought it was the last really good tomato week so I took them anyway. And they sat in my kitchen, and they started to ooze, and then they started to smell. Sunday I was going to deal with them but it was the urchins’ last day of summer before school so we played outside instead. Monday morning though I went through those tomatoes, pitched a whole bunch, and cut up the good ones for salsa.

DATE: 08/29/2011
FRUIT: celebrity tomatoes, italian hot peppers, and jalapeño peppers
SOURCE: CSA farm and the garden
RECIPE: from a friend
YIELD: 8 pints

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Barbecue Sauce

BBQ Sauce

DATE: 08/24/2011
FRUIT: tomatoes, apples, onions
SOURCE: CSA farm and the farmer’s market
YIELD: 18 pints
NOTES: I probably should have let it reduce a bit more. I also added half a jar of tabasco sauce this year to give it a little more kick.


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Basic Tomato Sauce – Batch 2

More basic tomato sauce….

Tomatoes for Sauce

DATE: 08/17/2009
FRUIT: a little more than a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 14 almost-quarts

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Cocktail Sauce

On Tuesday I got bushel of tomatoes from our CSA farm to make pasta sauce. On Wednesday I made the pasta sauce and then wondered what I was going to do with the small amount of tomatoes left from the bushel. I had planned to make ketchup but it turns out there weren’t enough tomatoes for that, so….I thought for a while. Then I remembered that I saw a recipe for cocktail sauce in my newly acquired Ball Complete Book of Home Preserving — which I got from Costco last time we were there — and checked and sure enough it only uses 2 quarts of pureed tomatoes.

Friday morning Stefan picked up some horseradish for me and I pureed the remaining tomatoes to get, one-and-a-half quarts of puree. So, every tomato, big or small, that I had available went into the food processor. We’re talking cherries, grape, sungold, and red — just enough to get to 2 quarts of puree.

Cocktail Sauce

DATE: 08/12/2011
FRUIT: 2 quarts tomato puree
SOURCE: CSA farm and garden
RECIPE: cocktail sauce from Ball Complete Book of Home Preserving
YIELD: 10 half-pints and one that didn't seal so went into the fridge
NOTES: I grated the horseradish in the food processor and ended up with long strings of horseradish. I let these cook a little bit and then pureed the whole thing with the immersion blender. This seemed to give it the perfect consistency.

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Basic Tomato Sauce

Just my basic pasta sauce ready to be used in recipes or doctored to stand on it’s own in February. Don’t forget the lemon juice in each jar!

Lemon Juice in Pasta Sauce Jars

DATE: 08/10/2009
FRUIT: most of a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 7 almost-quarts, 2 didn’t seal so went in the fridge

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