I must say, my garden has produced a mighty fine crop this year along with a stellar production from my fruit trees. However, this means that I must process the bounty which means a few late nights. My little gardeners brought me in this little harvest which is only a very small percent of what I have harvested and have still to harvest. Along with several batches of delicious salsa and fresh marinara sauce, I am doing what I do best with these little beauties and freezing my crops. I am a professional freezer and if I ever lost power, I would cry. I have loads of fresh jam, preserves and other hand made items that represent a whole lot of my time in my freezer outside. I check my freezer every night before I go to bed to make sure no little person left the door unsealed. A little neurotic but I have learned from experience. So, tonight's fun project is to peel, seed and quarter these guys so I can freeze them into cute little containers for future uses in a variety of dishes. You can also can them but this tastes better. It's a good idea to do both in case you do loose power. This is just easier. Here are the simple steps:
Peel the tomatoes, either using a hot water bath on the stove then submerse them in cold water or peel by hand. I usually just peel them by hand because by the time I get to them, they are a little ripe. Then, quarter them and scoop out the seeds with your thumbs. Real easy. Put them in a pot with a little salt and simmer for 10 minutes. Let cool then put in containers to freeze. I like the smaller containers about the size of a can of tomatoes so I can use them when a recipe calls for one can. Season if you want.
I also have a ton on basil that I make into pesto and freeze. This is so yummy on pasta, pizza's and meats. Here is my recipe. It freezes for several months.
1 C. fresh basil leaves
1 big clove minced garlic
1/4 C. pine nuts
1/2 t. salt
1/2 C. Olive oil
1/2 C. parmesan cheese, grated not powdered.
Combine all in food processor or blender until mostly smooth, not pureed.