My tomatoes kicked ass this year.

September 23, 2007

I’ve been harvesting them for weeks! It’s always a feat in this part of the world to get them to ripen after Labor Day. This year I used plants from the farmer’s market, bred for the Northwest.

Here’s what to do with too many tomatoes. Put them all in a deep pan. You can cut them up or keep them whole. No need to peel. Saute them in olive oil with some garlic, salt, pepper and fresh herbs like basil, oregano, thyme and parsley. Put a tight-fitting lid on the pot and cook them very slowly until they’re soft. Let the whole mess cool and put into small freezer containers or zip lock bags and freeze. And there you go. Fresh tomatoes to use in soups and sauces all winter long. Enjoy!

| 4 Comments
  • Tomatoes ! !!!!!!!! How wonderful ! Have you ever tried taking the whole plant indoors to a cool place and hanging it from the roots ? Upside down ? I have a friend here who does that and he has tomatoes until Thanksgiving (he mists the rootstock of course) ! Of course Susan, that is why we are moving to Port Orchard……..better tomato yield ! Hee hee !

    Pam in Janesville, CA (for NOW…..)

  • My tomato plants are dying but still chock full of tomatoes to harvest. I’ve been drying them. But, I think I would like to freeze some your way also!

    It sounds easy and like a perfect project for today.

    Thank you for your advice.

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