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Thread: What to do with soft or overripe tomatoes....besides the obvious

  1. #1
    Garland Grower Guest

    Default What to do with soft or overripe tomatoes....besides the obvious

    ??
    I can do salsa and pasta sauce all day, any other suggestions?
    I have beautiful heirlooms, but more than we can sell and some get very soft
    very quickly.

    Rita
    Zone 7b-8a




  2. #2
    George Shirley Guest

    Default Re: What to do with soft or overripe tomatoes....besides the obvious

    Garland Grower wrote:
    > ??
    > I can do salsa and pasta sauce all day, any other suggestions?
    > I have beautiful heirlooms, but more than we can sell and some get very soft
    > very quickly.
    >
    > Rita
    > Zone 7b-8a
    >
    >
    >

    You can always freeze them and use them in cooking later. Wash and dry
    the tomatoes, put them in a ziploc bag and toss in freezer. When ready
    to use take out of freezer and out of bag put in a colander over a large
    bowl and allow to thaw at room temperature. The liquid runs out (useful
    as stock for soups), the skins slip readily, and the flesh is ready to
    cook with.

  3. #3
    Melba's Jammin' Guest

    Default Re: What to do with soft or overripe tomatoes....besides the obvious

    In article <[email protected]>,
    "Garland Grower" <[email protected]> wrote:

    > ??
    > I can do salsa and pasta sauce all day, any other suggestions?
    > I have beautiful heirlooms, but more than we can sell and some get very soft
    > very quickly.
    >
    > Rita
    > Zone 7b-8a


    Do you have a food shelf in your community? See if they'll enjoy your
    excess. What about canning them? Or you can just freeze them whole
    (core them first) and slip the skin when you want to COOK with them
    ‹they'll not be salad material.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "Be kind, for everyone you meet is fighting a great battle."
    -Philo of Alexandria

  4. #4
    b2cwatchbest Guest

    Default Re: What to do with soft or overripe tomatoes....besides the obvious


    Melba's Jammin';1343258 Wrote:
    > In article [email protected],
    > "Garland Grower" [email protected] wrote:
    > -
    > ??
    > I can do salsa and pasta sauce all day, any other suggestions?
    > I have beautiful heirlooms, but more than we can sell and some get
    > very soft
    > very quickly.
    >
    > Rita
    > Zone 7b-8a -
    >
    > Do you have a food shelf in your community? See if they'll enjoy your
    >
    > excess. What about canning them? Or you can just freeze them whole
    > (core them first) and slip the skin when you want to COOK with them
    > ‹they'll not be salad material.
    >
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller - good news 4-6-2009
    > "Be kind, for everyone you meet is fighting a great battle."
    > -Philo of Alexandria



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  5. #5
    [email protected] Guest

    Default Re: What to do with soft or overripe tomatoes....besides the obvious

    On Wed, 8 Jul 2009 00:01:29 -0500, in rec.food.preserving you wrote:

    :??
    :I can do salsa and pasta sauce all day, any other suggestions?
    :I have beautiful heirlooms, but more than we can sell and some get very soft
    :very quickly.
    :
    :Rita
    :Zone 7b-8a

    I had the same problem (yearly), and posted and someone indicated the
    recipe for TOMATO MIXTURE at the U of Minnesota website:
    - - - -
    TOMATO MIXTURE

    * 12 cups tomatoes
    * 1 cup chopped celery
    * 1/2 cup chopped onion
    * 1/2 cup chopped pepper
    * 3 tsp. salt

    This mixture of ingredients achieves the necessary acidity for water
    bath processing. Do not use the varieties of tomatoes listed previously
    with pH values near or above 4.6. Do not add any more pepper, onion, or
    celery than indicated. This will reduce the acidity of the mixture.

    Quantity
    The amount of ingredients listed yield 7 pints (for 7 quarts, double the
    ingredient amounts).

    Procedure
    Simmer the vegetables for 10 minutes. Pack into clean, hot canning jars.
    Leave a 1/2-inch headspace. Apply two-piece canning lids following the
    manufacturer's instructions. Process using the methods and times given
    for Minnesota Methods, "Whole or Halved Tomatoes Packed Raw Using a
    Water Bath or a Pressure Process."

    http://www.extension.umn.edu/distrib...on/DJ1097.html


    ---> My thought is that I can use my up-to-now typical methods, adding
    the prescribed amount of citric acid. <--------

    - - - -

    I like this quite a lot.

    Dan

    Email: dmusicant at pacbell dot net

  6. #6
    Garland Grower Guest

    Default Re: What to do with soft or overripe tomatoes....besides the obvious


    > TOMATO MIXTURE
    >
    > * 12 cups tomatoes
    > * 1 cup chopped celery
    > * 1/2 cup chopped onion
    > * 1/2 cup chopped pepper
    > * 3 tsp. salt
    >
    > This mixture of ingredients achieves the necessary acidity for water
    > bath processing. Do not use the varieties of tomatoes listed previously
    > with pH values near or above 4.6. Do not add any more pepper, onion, or
    > celery than indicated. This will reduce the acidity of the mixture.

    .......

    Thanks for the suggestions...
    We were arleady doing some bags of quartered and frozen tomatoes to be used
    in chili, etc for the winter. Just now finding out how bad the skins are if
    you don't take them off, next time will freeze whole and pull the skins
    before cooking. I knew the skins would slip off easily, I've frozen
    tomatoes before, but just didn't think it was that big a deal to leave them
    in. Made a nice Ratatouille/ Ragout with all my toms, eggplants, pepper and
    Zucchinis, poured that over Cheese Tortellini and baked it with tons of
    Mozarella and Parmesan on top; the skins from the toms and eggplants were a
    little bothersome. I want to try this canning method, sounds like it will
    work well for winter soups/ stews / chili's.
    Rita





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