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