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Thread: tomatoes!

  1. #1
    Ricavito Guest

    Default tomatoes!

    We had a boatload of tomatoes from the garden this year, mainly meaty
    Romas and a few Mortgage Lifters and Better Boys. I've been drying
    them with a vengance all summer, sealing them in plastic bags, and
    freezing. I put up 3 pints in olive oil. I dipped the dried tomatoes
    in boiling vinegar, put them in sterilized glass jars, covered them
    with a very good EVOO, and put them in a dark corner of the pantry. I
    opened the first jar on Friday, chopped up a handful, and put them on
    a salad of homegrown greens and fresh cheese. We're still alive
    today, and so I guess the tomato preserve method is safe, LOL. I am
    keeping the opened jar in the fridge though.

    Late harvest green tomatoes I've heard can be ripened by wrapping them
    individually in a bit of newspaper and putting them in the pantry.
    I've heard it can take months, which would be just about the time I'd
    be ready to kill for a good tasting fresh tomato.

    It is football Sunday again, lol. Today, I am making pot roast with a
    piece of beef with lots of bones, roasting in a slow (275F) oven.
    I'll pick out the bones and drain the oil off and put them back in a
    hotter oven with some sliced carrot, celery, and onion. Maybe some
    sliced cabbage too. I got a huge one at the farmers' market yesterday
    for 75 cents.

    I am also making tomato confit. I sprinkled the last of the ripe
    tomatoes with EVOO and some seasalt we collected from a family salt
    farm in the old country and am roasting them in the slow oven with the
    pot roast.

    I don't know what I'm going to do with the confit though! Before I
    would have served it with a rustic bread. Any ideas?


  2. #2
    Evelyn Guest

    Default Re: tomatoes!

    "Ricavito" <[email protected]> wrote in message
    news:[email protected]...
    > We had a boatload of tomatoes from the garden this year, mainly meaty
    > Romas and a few Mortgage Lifters and Better Boys. I've been drying
    > them with a vengance all summer, sealing them in plastic bags, and
    > freezing. I put up 3 pints in olive oil. I dipped the dried tomatoes
    > in boiling vinegar, put them in sterilized glass jars, covered them
    > with a very good EVOO, and put them in a dark corner of the pantry. I
    > opened the first jar on Friday, chopped up a handful, and put them on
    > a salad of homegrown greens and fresh cheese. We're still alive
    > today, and so I guess the tomato preserve method is safe, LOL. I am
    > keeping the opened jar in the fridge though.
    >
    > Late harvest green tomatoes I've heard can be ripened by wrapping them
    > individually in a bit of newspaper and putting them in the pantry.
    > I've heard it can take months, which would be just about the time I'd
    > be ready to kill for a good tasting fresh tomato.
    >
    > It is football Sunday again, lol. Today, I am making pot roast with a
    > piece of beef with lots of bones, roasting in a slow (275F) oven.
    > I'll pick out the bones and drain the oil off and put them back in a
    > hotter oven with some sliced carrot, celery, and onion. Maybe some
    > sliced cabbage too. I got a huge one at the farmers' market yesterday
    > for 75 cents.
    >
    > I am also making tomato confit. I sprinkled the last of the ripe
    > tomatoes with EVOO and some seasalt we collected from a family salt
    > farm in the old country and am roasting them in the slow oven with the
    > pot roast.
    >
    > I don't know what I'm going to do with the confit though! Before I
    > would have served it with a rustic bread. Any ideas?



    Spread some brie on a Wasa cracker and top it with the tomatoes?

    --

    Evelyn

    "Even as a mother protects with her life her only child, So with a boundless
    heart let one cherish all living beings." --Sutta Nipata 1.8


  3. #3
    Ricavito Guest

    Default Re: tomatoes!

    On Nov 1, 10:44*am, "Evelyn" <evelyn.r...@gmail.com> wrote:
    > "Ricavito" <newsgrouprea...@frontiernet.net> wrote in message
    >
    > news:[email protected]...
    >
    >
    >
    >
    >
    > > We had a boatload of tomatoes from the garden this year, mainly meaty
    > > Romas and a few Mortgage Lifters and Better Boys. *I've been drying
    > > them with a vengance all summer, sealing them in plastic bags, and
    > > freezing. *I put up 3 pints in olive oil. I dipped the dried tomatoes
    > > in boiling vinegar, put them in sterilized glass jars, covered them
    > > with a very good EVOO, and put them in a dark corner of the pantry. *I
    > > opened the first jar on Friday, chopped up a handful, and put them on
    > > a salad of homegrown greens and fresh cheese. *We're still alive
    > > today, and so I guess the tomato preserve method is safe, LOL. *I am
    > > keeping the opened jar in the fridge though.

    >
    > > Late harvest green tomatoes I've heard can be ripened by wrapping them
    > > individually in a bit of newspaper and putting them in the pantry.
    > > I've heard it can take months, which would be just about the time I'd
    > > be ready to kill for a good tasting fresh tomato.

    >
    > > It is football Sunday again, lol. *Today, I am making pot roast with a
    > > piece of beef with lots of bones, roasting in a slow (275F) oven.
    > > I'll pick out the bones and drain the oil off and put them back in a
    > > hotter oven with some sliced carrot, celery, and onion. *Maybe some
    > > sliced cabbage too. *I got a huge one at the farmers' market yesterday
    > > for 75 cents.

    >
    > > I am also making tomato confit. *I sprinkled the last of the ripe
    > > tomatoes with EVOO and some seasalt we collected from a family salt
    > > farm in the old country and am roasting them in the slow oven with the
    > > pot roast.

    >
    > > I don't know what I'm going to do with the confit though! *Before I
    > > would have served it with a rustic bread. *Any ideas?

    >
    > Spread some brie on a Wasa cracker and top it with the tomatoes?
    >
    > --
    >
    > Evelyn
    >
    > "Even as a mother protects with her life her only child, So with a boundless
    > heart let one cherish all living beings." --Sutta Nipata 1.8- Hide quotedtext -
    >
    > - Show quoted text -


    Thanks Evelyn, that is a good suggestion and I would have tried it if
    I'd had some brie and wasa, lol.... I do usually keep both.

    I added garlic and fresh rosemary, oregano, thyme, and bay leaves to
    the roasting pan, and the confit came out really delicious, but maybe
    a little too salty. I have a tendency to oversalt with the farmed
    salt for some reason. The grains are really large, but it is too wet
    to grind well.

    I ended up tossing it with greens, some goat cheese, and walnuts and
    warmed it to wilt the greens and get the cheese gooey--it was good!

    I spent so many years eating convenience food because work kept me too
    busy or on the road, and I never took the time to learn how to prepare
    food. Now I'm trying to slow down, let it go, enjoy the present, just
    be here now, you know :-). I like taking the time to cook slowly and
    attentively. Who knows, I might be a good cook yet!

  4. #4
    W. Baker Guest

    Default Re: tomatoes!

    Ricavito <[email protected]> wrote:
    : We had a boatload of tomatoes from the garden this year, mainly meaty
    : Romas and a few Mortgage Lifters and Better Boys. I've been drying
    : them with a vengance all summer, sealing them in plastic bags, and
    : freezing. I put up 3 pints in olive oil. I dipped the dried tomatoes
    : in boiling vinegar, put them in sterilized glass jars, covered them
    : with a very good EVOO, and put them in a dark corner of the pantry. I
    : opened the first jar on Friday, chopped up a handful, and put them on
    : a salad of homegrown greens and fresh cheese. We're still alive
    : today, and so I guess the tomato preserve method is safe, LOL. I am
    : keeping the opened jar in the fridge though.

    : Late harvest green tomatoes I've heard can be ripened by wrapping them
    : individually in a bit of newspaper and putting them in the pantry.
    : I've heard it can take months, which would be just about the time I'd
    : be ready to kill for a good tasting fresh tomato.

    : It is football Sunday again, lol. Today, I am making pot roast with a
    : piece of beef with lots of bones, roasting in a slow (275F) oven.
    : I'll pick out the bones and drain the oil off and put them back in a
    : hotter oven with some sliced carrot, celery, and onion. Maybe some
    : sliced cabbage too. I got a huge one at the farmers' market yesterday
    : for 75 cents.

    : I am also making tomato confit. I sprinkled the last of the ripe
    : tomatoes with EVOO and some seasalt we collected from a family salt
    : farm in the old country and am roasting them in the slow oven with the
    : pot roast.

    : I don't know what I'm going to do with the confit though! Before I
    : would have served it with a rustic bread. Any ideas?

    Don't know aboaut the confit, but when I get tons of tomatoes in the late
    summer, in addition to drying them I make lots of stewed tomatoes with
    onions green pepper and an added sprig of basil added to each pint as I
    freeze them. One thing is that you get tons of celicious juice that is
    too much to use in the freezing so I boil it down a bit before adding some
    to each pint of drained stewed tomatoes and use the rest a a delicious
    soup.

    I have ripened greentomatoes in a box lyered with newspaper, but you have
    to keep cheking as they may start to rot and ruin the rest.

    Wendy



  5. #5
    Ricavito Guest

    Default Re: tomatoes!

    On Nov 1, 1:39 pm, "W. Baker" <wba...@panix.com> wrote:

    >
    > I have ripened greentomatoes in a box lyered with newspaper, but you have
    > to keep cheking as they may start to rot and ruin the rest.
    >
    > Wendy


    Yes, that happened to me last year. I did what I usually do, which is
    just leave them in few layers of brown paper bags. I didn't
    individually wrap them though and must have had a bad one in with the
    rest and it spoiled the whole batch. I think I'll try the individual
    wrapping and maybe that will prevent cross contamination.

  6. #6
    Nicky Guest

    Default Re: tomatoes!

    On Sun, 1 Nov 2009 16:24:29 -0800 (PST), Ricavito
    <[email protected]> wrote:

    >On Nov 1, 1:39 pm, "W. Baker" <wba...@panix.com> wrote:
    >
    >>
    >> I have ripened greentomatoes in a box lyered with newspaper, but you have
    >> to keep cheking as they may start to rot and ruin the rest.
    >>
    >> Wendy

    >
    >Yes, that happened to me last year. I did what I usually do, which is
    >just leave them in few layers of brown paper bags. I didn't
    >individually wrap them though and must have had a bad one in with the
    >rest and it spoiled the whole batch. I think I'll try the individual
    >wrapping and maybe that will prevent cross contamination.


    I have a mountain of green tomatoes on my kitchen windowsill - about
    half of them are showing signs of ripening. I don't have room to store
    them flat and wrapped anywhere, so I'm hoping they sort themselves out
    on their own - and that the position lets me spot any that are
    spoiling! Quentin said something about them needing heat to ripen?

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 150ug thyroxine
    Last A1c 5.2% BMI 26

  7. #7
    Peppermint Patootie Guest

    Default Re: tomatoes!

    Ricavito <[email protected]> wrote:
    > On Nov 1, 1:39 pm, "W. Baker" <wba...@panix.com> wrote:
    > > I have ripened greentomatoes in a box lyered with newspaper, but you have
    > > to keep cheking as they may start to rot and ruin the rest.
    > >
    > > Wendy

    >
    > Yes, that happened to me last year. I did what I usually do, which is
    > just leave them in few layers of brown paper bags. I didn't
    > individually wrap them though and must have had a bad one in with the
    > rest and it spoiled the whole batch. I think I'll try the individual
    > wrapping and maybe that will prevent cross contamination.


    When I was growing up, fall meant that the dining room table was covered
    with newspaper and green tomatoes, all sitting not quite touching,
    stem-end down.

    PP, T2, loves tomatoes

  8. #8
    Ricavito Guest

    Default Re: tomatoes!

    On Nov 3, 2:07*pm, Peppermint Patootie <peppermint_patoo...@yahoo.com>
    wrote:

    >
    > When I was growing up, fall meant that the dining room table was covered
    > with newspaper and green tomatoes, all sitting not quite touching,
    > stem-end down. *
    >
    > PP, T2, loves tomatoes



    That sounds like a happy household

    I wrapped 'em in individual strips of newspaper and nestled them in 2
    layers in a cardboard box in the pantry, with the greenest on the
    bottom layer. Most of them were romas, so they're on their sides.

  9. #9
    Nick Cramer Guest

    Default Re: tomatoes!

    Ricavito <[email protected]> wrote:
    > Peppermint Patootie <peppermint_patoo...@yahoo.com> wrote:


    > > When I was growing up, fall meant that the dining room table was
    > > covered with newspaper and green tomatoes, all sitting not quite
    > > touching, stem-end down. =A0


    > That sounds like a happy household
    >
    > I wrapped 'em in individual strips of newspaper and nestled them in 2
    > layers in a cardboard box in the pantry, with the greenest on the
    > bottom layer. Most of them were romas, so they're on their sides.


    We only grow San Marzano Romas. We save them by making tomato sauce,
    vac-sealing and freezing it.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  10. #10
    Ricavito Guest

    Default Re: tomatoes!

    On Nov 3, 11:30*pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
    > Ricavito <newsgrouprea...@frontiernet.net> wrote:
    > > Peppermint Patootie <peppermint_patoo...@yahoo.com> wrote:
    > > > When I was growing up, fall meant that the dining room table was
    > > > covered with newspaper and green tomatoes, all sitting not quite
    > > > touching, stem-end down. =A0

    > > That sounds like a happy household

    >
    > > I wrapped 'em in individual strips of newspaper and nestled them in 2
    > > layers in a cardboard box in the pantry, with the greenest on the
    > > bottom layer. *Most of them were romas, so they're on their sides.

    >
    > We only grow San Marzano Romas. We save them by making tomato sauce,
    > vac-sealing and freezing it.
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: *https://www.woundedwarriorproject.org/* *Thank a Veteran!
    > Support Our Troops: *http://anymarine.com/* You are not forgotten.
    > Thanks ! ! * * * * * * * * ~Semper Fi~ * * * * * * * *USMC 1365061




    Yeah, I got a lot of those types of bags in the freezer too.

    Do you do anything with green tomatoes Nick? Does Jun have any good
    recipes? I've had them southern fried, in cornmeal batter I think,
    but didn't really care for it. Maybe some kind of vinegary relish
    would be good....

  11. #11
    Nick Cramer Guest

    Default Re: tomatoes!

    Ricavito <[email protected]> wrote:
    > On Nov 3, 11:30=A0pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
    > > [ . . . ]
    > > We only grow San Marzano Romas. We save them by making tomato sauce,
    > > vac-sealing and freezing it.


    > Yeah, I got a lot of those types of bags in the freezer too.
    >
    > Do you do anything with green tomatoes Nick? Does Jun have any good
    > recipes? I've had them southern fried, in cornmeal batter I think,
    > but didn't really care for it. Maybe some kind of vinegary relish
    > would be good....


    The only thing we've done with green tomatoes so far is let them turn red,
    Rica. To freeze the sauce without having it sucked into the sealer, we bag
    it, stand the bag on end in the freezer 'til it's frozen, then vac and seal
    it.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  12. #12
    W. Baker Guest

    Default Re: tomatoes!

    Ricavito <[email protected]> wrote:

    : Do you do anything with green tomatoes Nick? Does Jun have any good
    : recipes? I've had them southern fried, in cornmeal batter I think,
    : but didn't really care for it. Maybe some kind of vinegary relish
    : would be good....

    I don't have a recipe, but I love the dill pickled green toamtoes that
    come in blass jars(or at Jewish delis). I get the Batampte brand as that
    is what is availalbe arond here. You might try gooling on pickeled green
    tomatoes and I imagine you may be flooded with recipes.

    Wendy

  13. #13
    Robert Miles Guest

    Default Re: tomatoes!

    "Ricavito" <[email protected]> wrote in message
    news:[email protected]...
    On Nov 3, 11:30 pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
    > Ricavito <newsgrouprea...@frontiernet.net> wrote:
    > > Peppermint Patootie <peppermint_patoo...@yahoo.com> wrote:
    > > > When I was growing up, fall meant that the dining room table was
    > > > covered with newspaper and green tomatoes, all sitting not quite
    > > > touching, stem-end down. =A0

    > > That sounds like a happy household

    >
    > > I wrapped 'em in individual strips of newspaper and nestled them in 2
    > > layers in a cardboard box in the pantry, with the greenest on the
    > > bottom layer. Most of them were romas, so they're on their sides.

    >
    > We only grow San Marzano Romas. We save them by making tomato sauce,
    > vac-sealing and freezing it.
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    > Support Our Troops: http://anymarine.com/ You are not forgotten.
    > Thanks ! ! ~Semper Fi~ USMC 1365061




    Yeah, I got a lot of those types of bags in the freezer too.

    Do you do anything with green tomatoes Nick? Does Jun have any good
    recipes? I've had them southern fried, in cornmeal batter I think,
    but didn't really care for it. Maybe some kind of vinegary relish
    would be good....
    ---
    I did a web search and found several recipes. I haven't tried
    them.


    <http://kitchen-parade-veggieventure.blogspot.com/2008/07/old-fashioned-green-tomato-pie.html>

    <http://www.lowcarbfriends.com/recipereview/showproduct.php/item/3980_*low-carb*-fried-green-tomatoes-or-cucumbers!/ppuser/104979>

    <http://lowcarbohydrate.blogspot.com/2007/07/fried-green-tomatoes-4-net-carbs-per.html>

    <http://www.ehow.com/how_5190863_make-diet-fried-green-tomatoes.html>

    <http://www.starchefs.com/features/lowcarb/html/lemon_green_tomato_grouper.shtml>

    <http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=4694>

    http://recipes.chef2chef.net/recipe-...7/148258.shtml

    http://recipes.chef2chef.net/recipe-...9/157542.shtml

    <http://www.spicelines.com/2006/08/recipe_dan_fields_pickled_gree.htm>

    http://www.recipesource.com/fgv/pickles/01/rec0157.html

    http://www.recipesource.com/fgv/pickles/02/rec0254.html

    http://www.hugs.org/Pickled_Green_Tomatoes2.shtml

    http://homepage.interaccess.com/~jun...tomrelish.html

    http://www.ext.colostate.edu/PUBS/FOODNUT/09314.html

    <http://www.massrecipes.com/recipes/97/11/greentomatosalsa140772.html>

    <http://www.massrecipes.com/recipes/01/01/greentomatosalsa129452.html>

    <http://www.massrecipes.com/recipes/00/08/chowchowrelish220146.html>

    Robert Miles



  14. #14
    Nick Cramer Guest

    Default Re: tomatoes!

    "Robert Miles" <[email protected]> wrote:
    > On Nov 3, 11:30 pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
    > > [ . . . ]
    > > We only grow San Marzano Romas. We save them by making tomato sauce,
    > > vac-sealing and freezing it.


    > Yeah, I got a lot of those types of bags in the freezer too.
    >
    > Do you do anything with green tomatoes Nick? Does Jun have any good
    > recipes? I've had them southern fried, in cornmeal batter I think,
    > but didn't really care for it. Maybe some kind of vinegary relish
    > would be good....

    []

    Never tried that, Robert. Always vine-ripened.

    BTW Before vac-sealing any liquidy stuff, I pre-freeze it standing up in
    the bag, so the juice doesn't get sucked into the snorkel. For something
    like a nice juicey steak, I do this:

    http://img4.tinypic.info/files/m6psm6kwowu27lic0wh8.jpg

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  15. #15
    W. Baker Guest

    Default Re: tomatoes!

    Nick Cramer <[email protected]> wrote:
    : "Robert Miles" <[email protected]> wrote:
    : > On Nov 3, 11:30 pm, Nick Cramer <n_cramerS...@pacbell.net> wrote:
    : > > [ . . . ]
    : > > We only grow San Marzano Romas. We save them by making tomato sauce,
    : > > vac-sealing and freezing it.

    : > Yeah, I got a lot of those types of bags in the freezer too.
    : >
    : > Do you do anything with green tomatoes Nick? Does Jun have any good
    : > recipes? I've had them southern fried, in cornmeal batter I think,
    : > but didn't really care for it. Maybe some kind of vinegary relish
    : > would be good....
    : []

    : Never tried that, Robert. Always vine-ripened.

    : Nick, KI6VAV. Support severely wounded and disabled Veterans and their

    If you live where there is no danger of freezing you can leave them on the
    vine. Great place for indetirminate varieties.

    Wendy

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