
Preserve our garden tomatoes. Last year, that meant to can them. This year, it meant to cut the tops off, pop them in a freezer bag and stick them in the freezer. Whenever I have a recipe calling for canned tomatoes, I take about 5 small Romas out and place them in a bowl of cold water for about 10 minutes. The skins pop right off, they're thawed enough to dice without "smooshing" (very technical term, I know), and the finished product tastes the same.

Use tomato juice. I have a quick and easy recipe for tomato soup that simply thickens tomato juice with butter and flour and a few other ingredients. I also use it as a base for a meatball dish I make.
Buy fresh salsa. When I can't make it fresh in my blender from our garden tomatoes, this is one of my monthly "splurges". I buy the large (I think 48 oz.) container of fresh tomato salsa at my warehouse club. If I were to break it down by can, it's probably actually cheaper, but we eat it twice as fast as regular cooked, jarred salsa; so there really isn't any savings to it! I use it in soups, taco salad and other Mexican dishes and as a dip for tortilla chips.
How do you eat tomatoes during the colder months?
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