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