Convertible Tomatoes

My job today is to pick up food, specifically non-red tomatoes (seconds) at the farm so I can make a large batch of stewed tomatoes to freeze. (I really need to learn to can some day!)

Why stewed tomatoes? What I make the most with tomatoes is marinara or chili. I have other favorites: a tomato-potato-cheese casserole and a tomato-potato soup. (The casserole is from the Vegetarian Epicure #2; the soup from Joy of Cooking.)

I was trying to find a common base to freeze, rather than making separate batches, like last year. It seemed that what I was describing was old-fashioned stewed tomatoes.  If I freeze cooked tomatoes with onion, bell pepper, a little basil, and parsley, I can add pesto, garlic, etc. for marinara or add chilis or salsa verde for chili or other Mexican food.  I  can use the mix for marinara, chili, or the tomato-potato dishes. Win!

So rather than making 4 different recipes this year, I intend to make one. (Last year I froze batches of marinara and chili base with both red and non-red tomatoes: 2 recipes, 2 different ways.) With my much smaller freezer area, I don’t have room! I ran out of non-red tomatoes sometime in Januray.

I needed a different solution and this is it! A dozen quarts of stewed tomatoes in the pantry would greatly help, but as I said, I don’t can . . . .

stewed tomatoes

As usual the image isn’t mine. Genius Kitchen via images.google.com .

Advertisements

3 responses to “Convertible Tomatoes

  1. Why non-red tomatoes?

  2. I didn’t know you could freeze tomatoes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s