Sep 12 2011
Tomatoes are still making a strong show at our local farmers markets, but not for too much longer. The flavors are still intense, sundrenched sweetness, juicy and hard to eat just one. The two pints of yellow pear and sungold tomatoes that I brought home from the market only lastest a day in a bowl on the kitchen counter, but what a glorious table display they made. (if only I could put away some of those until the cold winter months). Unfortunately there is no way to enjoy a "fresh" tomato in the winter months in the way you enjoy a perfectly ripe garden tomato picked from the vine and eaten in hand like an apple. So for the utmost sensual, juice dripping down your face enjoyment...get them now, while you can, before they disappear until next season. A hothouse, commercially ripened, (with ethylene gas that is), will just not do. I prefer to say a sad goodbye to my glorious heirloom varieties until next year and enjoy their fresh flavor in my fond memories.
If you just can't go without tomato until the next local growing season rolls around, and who really can, there are a number of very efficient ways to preserve the fresh tomato flavor. Canning, freezing, pickling, drying and juicing are some of my favorite options.
Freeze whole washed tomatoes on a pan and pop them into ziplock bags and store in the freezer. The skins just pop right off after taking out of the freezer and then you can use them like you would any whole, peeled tomato. Gazpacho, a favorite summer time delight is a perfect freezer friendly recipe. I like to season it after it's defrosted with a generous amount of fresh chopped herbs & a splash of rich virgin olive oil.
Tomato sauce, tomato paste, peeled diced tomato and tomato ketchup are all very simple recipes that can and freeze well. Put up a batch of seasoned tomato sauce to cook in the crockpot before going to bed and can the next day or freeze in freezer proof containers.
If you want to be a little more adventurous with tomato canning you can try a tomato chutney, salsa or a tomato/ginger jam a perfect accompaniment to a slice of sourdough bread, and goats milk chevre.
If you happen to be lucky enough to score a supply of roma or plum tomato's at the market you can try oven drying or dehydrating them. Slice washed tomatoes in half lengthwise, gently scoop out the seeds with your fingertip and place cut side up in a single layer on a sheet pan. Top the tomato halves with a sprinkling of olive oil, chopped garlic, salt and a few herbs if desired, (basil and oregano are nice). Dry tomatoes in very low oven about 250 degree until chewy dry. Dried tomatoes are exceptional tossed with grains, pastas and vegetables, however in my house they never seem to make it that far.
How ever you enjoy your tomatoes, my best advise is...Eat, Eat and Eat them fresh until you can't eat anymore!
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