Thread: Too many tomatoes!

You bet. Get you a big pot of water boiling and plenty COLD water sitting in yur kitchen sink. Drop fresh tomatoes into boiling water for atleast a minute, I go 1-1/2 to 2. Take em outta boiling water and immediately put into the COLD water. Let em sit in there until they are atleast cool enuf to handle. The skins will be all wrinkly and will slip off easily. Trim away any bad spots, discard cores/stems, and put tomatoes in freezer bags or containers. The containers are more space-efficient to stack and are reusable, can git em cheap at $ Store, available in pint or qt size.

I am sure that shoer way is best but I just put them in a bag in the freezer and take the skins off when I take them out. Run them under hot water and off they come and into the soup pot they go.

Besides cooking/freezing them whole, I also like to make a freezable salsa from chopped and cooked homegrown ripe and green tomatoes mixed with a few other ingredients including peppers and onion. There are many recipe variations. The salsa makes a good topping for crappie and especially for fish that need a little help, like white bass.

Originally Posted by porboy298

I am sure that shoer way is best but I just put them in a bag in the freezer and take the skins off when I take them out. Run them under hot water and off they come and into the soup pot they go.

You may well have an easier method and just as good Porboy. I picked up all my canning/preserving skills as a kid from my mother and grandmas, many a time I am told by people who I am sure know their stuff that I am going overkill, or doing something that could be done in a simpler way.
Thanks-now I am gonna try that with some tomatoes and see what I think. Like ya said after freezing they are just going in soups or stews not like yur gonna be eating slices.
The diversity of all the folks on here is a wonderful thing!
Thanks!!!

Put em in buckets and park by the road and make a few $$$

Originally Posted by horseshoer

You may well have an easier method and just as good Porboy. I picked up all my canning/preserving skills as a kid from my mother and grandmas, many a time I am told by people who I am sure know their stuff that I am going overkill, or doing something that could be done in a simpler way.
Thanks-now I am gonna try that with some tomatoes and see what I think. Like ya said after freezing they are just going in soups or stews not like yur gonna be eating slices.
The diversity of all the folks on here is a wonderful thing!
Thanks!!!

Hey Shoer, did they teach you about Tomatoe Butter. I found a recipe on Tomatoe Perserves but my Mother-in-law use to make Tomatoe Butter. She lived next doors in Ohio, dead now and no trace of the recipe. Ferdi aka Fred

Originally Posted by Ferdi

Hey Shoer, did they teach you about Tomatoe Butter. I found a recipe on Tomatoe Perserves but my Mother-in-law use to make Tomatoe Butter. She lived next doors in Ohio, dead now and no trace of the recipe. Ferdi aka Fred

No I cant help ya Ferdi on that one, never heard of it. Have you searched the internet cooking/recipe sites?

I make tomato jam from ripe tomatoes, has cinnamon & cloves in it and corresponding flavor. I have made a cheater recipe that my Mom used to make that is made from ground up green tomatoes and a box of raspberry Jello. Since her passing I got to thinking why should one be limited to raspberry, and have found that the flavor & color is limited only by the flavors of Jello available. I lived in the same place in TX for 11 yrs and the neighbor kids eagerly awaited the years batch of green tomato jam because every year it was a different flavor & color. Ok I'll fess up to letting the kid in me out in making it too. The Jello sets up pretty stiff and it is a very firm jam.
Holler or PM if ya need either recipe. I know some of the oldtimers around here, will put a feeler out to see if anyone has heard of the butter.

the easiest and best thing to do with extra tomatoes is just send them to me lol