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