This is such an exciting time of year with the produce coming in from the garden in buckets and baskets. But it can sometimes overwhelm.
Tomato plants may be on the decline in the garden, but the tomatoes are still ripening and filling our counters. Let’s figure out what to do with them.
Canning is certainly one option but I like to freeze them for later use.
I simply rinse them and throw them into a bucket or freezer bags in the freezer. No blanching, no cutting up before freezing. When I’m ready to make sauce or salsa, I pull out what I need and run them under warm water briefly to loosen the skins. They can then be cooked or thrown into the food processor with onions, garlic and jalapenos for fresh-tasting salsa. They won’t be firm as when fresh, but they still have the delicious taste of summer.
Here is a salsa recipe to get you started on using them fresh. Check out the recipe tabs for Catalan tomato bread, gazpacho and bruschetta. All have few ingredients – mostly tomatoes, garlic, onion and olive oil. Quick and easy!
And check out my YouTube video on how to make each one. https://youtu.be/nhh51JuE8lA
Summer salsa dip (pico de gallo)
1 chile, chopped (with or without seeds depending on your taste)
3-4 tomatoes, chopped finely
1 small onion, minced
1 clove garlic, minced
1 T. vinegar or lime juice
1 T. fresh cilantro
1 t. Salt
Mix and chill. Serve as dip with tortilla chips, on black bean tacos or as topping for a baked potato. Feel free to add other ingredients such as black beans or corn.