Wednesday, August 3, 2011

Tomato Season is Offcially ON!

Homegrown Tomatoes

Our summer garden is a forest of tomato plants, and they are now producing more tomatoes than we can eat (which is saying something, because we eat a lot of tomatoes).

If we keep getting production like this, we're going to need to look into canning some. I'm thinking I'll quickly roast or blanch them, peel them and just can them whole.

Come winter, it will be nice to be able to pull a jar of our own tomatoes from the pantry shelf to use to make a batch of pasta sauce.

For now, though, we're doing our best to keep up with the influx of fruit.


That means eating lots of tomato-centric dishes like gazpacho. No complaints here...


  1. we make a lot of sauce and freeze it. nice winter treat.

  2. Hi Chuck - yeah, we'll probably make a big batch or two of sauce as well.

  3. Looks great!

    According to our garden though, the official color for tomatoes is green, and the only allowed size is < 1". Seems strange, since we did have a day of sunshine a few weeks ago.

  4. Hi James - hopefully August is kinder to you and gives your tomatoes a fighting chance!

  5. That looks great. I was sad to leave our tomato plants in San Diego. We won't be properly settled to garden here until next year. Enjoy them, I'm jealous!

  6. Hi Bbq Dude - we're really enjoying having the tomatoes this year. Last year we didn't get started until August - we got some, but nothing like this summer.

  7. Put them on a cookie sheet (unpeeled), freeze and then pop into a zip-lock bag and put into the freezer. When you want to use them, run them under warm water and peel (easy!), then plop into spaghetti sauce or whatever!

  8. Freezing the tomatoes makes perfect sense, except for our ever-present lack of freezer space. Canning is very appealing because it can take up less in-demand real estate.

  9. Oh gosh you're so lucky to have such an amazing bounty of tomatoes! Jealous!!!


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