When you're overrun with tomatoes ? Make Salsa ! Freeze some too , but I'm
only freezing the Roma's . Here's my recipe , made it up after looking at a
bunch of different ones online . I like it ...

Snag's Salsa
3 1/2 c tomatoes - I scalded & peeled them , then simmered them for about
5-6 minutes
1 medium onion , chopped fine
4 cloves garlic , also chopped fine
2 medium jalapenos , I scorched them over the stove burner and scraped the
skin off then - you guessed it -chopped them up fine .
3-4 sprigs cilantro , chopped fine
1 tbsp lime juice
1/2 tbsp salt or to taste

Add everything to the hot tomatoes , stir it all up and chill . Makes
about a quart .

This first batch is a little runny , I used slicers for most of the tomatoes
because we haven't been able to eat them all before they spoil . Next batch
will be all roma , they make a much thicker sauce . Feel free to tweak and
let us/me know how that goes . This salsa is medium-hot , some might use a
milder pepper or less .
--
Snag

In article
"Terry Coombs" writes:
When you're overrun with tomatoes ? Make Salsa ! Freeze some too , but I'm
only freezing the Roma's . Here's my recipe , made it up after lo

I'm tempted to make salsa, but that would just lead to eating more
chips, which I really should not do. (Suddenly, I have a craving.)

My plan/hope is more pasta sauce. I got 10 quarts canned a couple
weekends ago. (Must be a couple weeks, the burns are all healed.)
I'm hoping for a second round. The vines are looking good, but
most of the fruit is still green.

The first batch started as about 5.5 gallons of tomatoes, down to
about 18-19 quarts in the pots. The result was sauce with meat.
I'm hoping the next batch will yield enough for a meat portion (for
lasagna) and a non-meat portion (for pizza).

--
Drew Lawson And I know there's more to the story
I know I need to see more
I need to see s'more, hear s'more
feel s'more. I gotta be s'more

On Wednesday, August 27, 2014 9:31:29 AM UTC-4, Terry Coombs wrote:
When you're overrun with tomatoes ? Make Salsa ! Freeze some too , but I'm

only freezing the Roma's . Here's my recipe , made it up after looking at a

bunch of different ones online . I like it ...



Snag's Salsa

3 1/2 c tomatoes - I scalded & peeled them , then simmered them for about

5-6 minutes

1 medium onion , chopped fine

4 cloves garlic , also chopped fine

2 medium jalapenos , I scorched them over the stove burner and scraped the

skin off then - you guessed it -chopped them up fine .

3-4 sprigs cilantro , chopped fine

1 tbsp lime juice

1/2 tbsp salt or to taste



Add everything to the hot tomatoes , stir it all up and chill . Makes

about a quart .



This first batch is a little runny , I used slicers for most of the tomatoes

because we haven't been able to eat them all before they spoil . Next batch

will be all roma , they make a much thicker sauce . Feel free to tweak and

let us/me know how that goes . This salsa is medium-hot , some might use a

milder pepper or less .

--

Snag

I do a roasted tomato marinara using romas:
Scald, peal, 1/2 and seed. arrange on a baking pan and sprinkle olive oil, finely chopped garlic, basil, oregano, crushed red pepper and salt. bake until tender, then run through food mill and freeze.

You can make the sauce thicker by baking longer, vary spices to taste, etc...
I used to try to make sauce on top of the stove and often scorched it. This method with low heat is almost fool-proof.

Steve

Steve Peek wrote:
On Wednesday, August 27, 2014 9:31:29 AM UTC-4, Terry Coombs wrote:
When you're overrun with tomatoes ? Make Salsa ! Freeze some too ,
but I'm

only freezing the Roma's . Here's my recipe , made it up after
looking at a

bunch of different ones online . I like it ...



Snag's Salsa

3 1/2 c tomatoes - I scalded & peeled them , then simmered them for
about

5-6 minutes

1 medium onion , chopped fine

4 cloves garlic , also chopped fine

2 medium jalapenos , I scorched them over the stove burner and
scraped the

skin off then - you guessed it -chopped them up fine .

3-4 sprigs cilantro , chopped fine

1 tbsp lime juice

1/2 tbsp salt or to taste



Add everything to the hot tomatoes , stir it all up and chill .
Makes

about a quart .



This first batch is a little runny , I used slicers for most of the
tomatoes

because we haven't been able to eat them all before they spoil .
Next batch

will be all roma , they make a much thicker sauce . Feel free to
tweak and

let us/me know how that goes . This salsa is medium-hot , some might
use a

milder pepper or less .

--

Snag

I do a roasted tomato marinara using romas:
Scald, peal, 1/2 and seed. arrange on a baking pan and sprinkle olive
oil, finely chopped garlic, basil, oregano, crushed red pepper and
salt. bake until tender, then run through food mill and freeze.

You can make the sauce thicker by baking longer, vary spices to
taste, etc...
I used to try to make sauce on top of the stove and often scorched
it. This method with low heat is almost fool-proof.

Steve

I have I think 6 quart bags with 2-2 1/2 cups of romas in the freezer .
I use them in my spaghetti sauce , pizza sauce , etc . Got a couple that are
mixed , roma , beefsteak , and cherry tomato . I have like 6 cherry tomato
plants , and this really puzzles me because they came out of the same seed
package as the beefsteaks ... somebody oOopsed somewhere !
That salsa is even better today , if a bit hotter . Musta taken a while to
leach the capsaicin outta those jalapenos .
--
Snag

In article ,
lid (Drew Lawson) wrote:

I'm tempted to make salsa, but that would just lead to eating more
chips, which I really should not do. (Suddenly, I have a craving.)

Make chips you can feel good about eating! I'm the odd man out in that I
generally don't much like tomato sauce (I don't put it on pasta, I don't
mind it on pizza, but I don't miss it on pizza either.)

When tomatoes overrun us (not this year) I run a dehydrator like a mad
man - and when apples over-run us, likewise. The tomatoes usually get
eaten straight, sometimes soaked in a bit of balsamic vinegar for some
uses.

Our command decision to stick with only cherry tomatoes (after a "try
all types" survey experiment) is partly based on easy of processing for
dehydrating (clean, slice in half, put skin-side down) - tomatoes that
are big enough to need to go in slices stick to the trays more
aggressively and also dry down to almost nothing in the middle slices.
Cherrys are also easier for us to get to harvest without defects
(splits, rot, etc.) and if one is affected, you can toss it and move to
a good one, rather than feeling the need to cut out the bad part and
salvage the rest of the large tomato (which is time-consuming when time
is short.)

"Sun-drying" is a nice idea for some other climate - here, you can
pretty much bet on mold and generally unsuitable weather, so we don't
even bother to try.

--
Cats, coffee, chocolate...vices to live by
Please don't feed the trolls. Killfile and ignore them so they will go away.

In article
Ecnerwal writes:
In article ,
lid (Drew Lawson) wrote:

I'm tempted to make salsa, but that would just lead to eating more
chips, which I really should not do. (Suddenly, I have a craving.)

Make chips you can feel good about eating!

That wasn't a "processed food is bad" shouldn't.
It was a "I don't need the carbs" shouldn't.

I could sneak some moderation in there if we entertained more, but
we don't. If the gym membership starts to get used more, I may
have an excuse for salsa next year.

When tomatoes overrun us (not this year) I run a dehydrator like a mad
man - and when apples over-run us, likewise. The tomatoes usually get
eaten straight, sometimes soaked in a bit of balsamic vinegar for some
uses.

That is on the list of things to try. Pasta sauce has priority, but
drying some has appeal.

"Sun-drying" is a nice idea for some other climate - here, you can
pretty much bet on mold and generally unsuitable weather, so we don't
even bother to try.

I'd have to protect them from critters large and small to do sun
drying. Not even the house cats bother the cheap dehydrator I have
(only used for spices as yet).


--
Drew Lawson

I only came in search of answers, never planned to sell my soul
I only came in search of something left that I could call my own

In article ,
lid (Drew Lawson) wrote:

That wasn't a "processed food is bad" shouldn't.
It was a "I don't need the carbs" shouldn't.

That wasn't a make your own (potato/corn) chips suggestions - it was a
make chips that _are_ tomatoes suggestion - though perhaps I separated
the "dry tomatoes" a bit too far for that to be obvious.

--
Cats, coffee, chocolate...vices to live by
Please don't feed the trolls. Killfile and ignore them so they will go away.

In article
Ecnerwal writes:
In article ,
lid (Drew Lawson) wrote:

That wasn't a "processed food is bad" shouldn't.
It was a "I don't need the carbs" shouldn't.

That wasn't a make your own (potato/corn) chips suggestions - it was a
make chips that _are_ tomatoes suggestion - though perhaps I separated
the "dry tomatoes" a bit too far for that to be obvious.

Ah, I understand now.
I should probably try to get more sleep at night.


--
Drew Lawson | Pass the tea and sympathy
| for he good old days are dead
| Let's raise a toast to those
| who best survived the life they led

On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve by
bottling (canning in USian). It can then be used for a thousand an one
things (including cooking down to a pulp at some later stage) but our
favourite is to use it to make tomato soup in winter.

Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

I've been scalding/skinning everything we can't eat except cherry toms ,
which were a surprise because I planted beefsteaks and freezing them 2 cups
per baggie for sauces etc this winter . I might just try using some of those
cherry tomatoes for a batch of wine ... we were really surprised to see them
, because as I said , the package I got those seeds from is the same one the
beefsteaks came from . And for that matter , I'm not so sure the bigger ones
are actually beefsteak , they haven't exactly been as big as I expected .
We won't be getting either seeds or sets from Walmart again , that's for
sure !
--
Snag

Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?

--
David

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
A better world requires a daily struggle
against those who would mislead us.

"David Hare-Scott" wrote in message
...
Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?



This is also my question. I would grow more if the processing was easier.

Mike

On 31/08/2014 2:17 PM, David Hare-Scott wrote:
Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?

I've had this thing for maybe 25 years and the shabby box it's in says
on it"spremipomodoro San Marzano" (sic).

I did a search on that info and this one is the same as mine is:
http://www.jackbergsales.com/applian...odStrainer.htm

It works a treat. You might find it in some Italian type grocers in
somewhere like Newcastle.

On 31/08/2014 3:08 PM, Bloke Down The Pub wrote:
"David Hare-Scott" wrote in message
...
Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?



This is also my question. I would grow more if the processing was easier.

This thing is bloody brilliant but an old fashioned mouli is almost as
good if you just want to chuck whole toms in a boiler and then shove
them through the Mouli once cooked. The Mouli works very well but is
much harder work thatn the spemi thingo.
http://www.amazon.co.uk/Fox-Run-5503.../dp/B001N81JVM

I've owned a number of Moulis over the years and they can be bought in
good kitchenware shops in Aus.

David Hare-Scott wrote:
Fran Farmer wrote:
Terry Coombs wrote:

When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?

sounds like a version of a food mill to me. or
even a juicer would do similar.


songbird