Wednesday, July 18, 2012

Peel, seed & cut tomato

We have a wonderful garden that we started back in April of this year. It has so far been very successful. We've got so many tomatoes and squash and corn plants that I don't exactly know what else to do with them.

We decided with the very first picking we were going to make either ketchup or spaghetti sauce. Both called for peeled tomatoes turned into paste- You can't see my face but I'm sitting there going "crap"
The first of our Tomato plants have produced several small tomatoes. I thought for a while about what to do with them. We were going to make ketchup for fun


Start by making an X on the base of the tomato with a sharp knife. Drop the tomato into a boiling pot of water for 20 seconds and drop them into a bowl of cold water. This is called "blanching" After a minute you should be able to just peel off the skin. Mine worked great, however  I don't know if it's that I left mine in for 45 or that my tomatoes were already pretty mushy (yay procrastinating on making the ketchup when the tomatoes looked good two days ago!), but mine went horribly wrong.

In order to de-seed the tomato cut it in half and with a finger scoop out the seeds--- See... Mine were really mushy by this point and I don't know if the type of tomato makes a difference (we grew "celebrity" tomatoes)

after removing the white part of the tomato with the tip of your knife, cut it into strips and then into cubes.

Mine are *perfect* HAHAHA

Oh well. I tried to puree them-- that didn't work either. There just wasn't enough of them. So I ended up having to toss it :( truly sad moment.  The original post is great for people who aren't procrastinator!

1 comment:

  1. Any time I have left over tomatoes (whether I diced too many, or they were too soft for slicing for sandwiches and things) I either take the tomatoes and add them to a salad, or I make either mexican or spicy rice with them:
    Heat 1-2 Tablespoons of veggie oil on High. Sautee half a diced onion, 2 cloves garlic, 1 diced bell pepper and some chilies if you want the rice spicy, until the veggies are soft and translucent, then put 2 cups of water into the pan and bring to a boil. Once the water is boiling, put 2 cups of rice, tomatoes and spices (I like to use 1 teaspoon cumin, 1 teaspoon pepper, 1 square (or 1 tablespoon) chicken bullion, 1 to 1 1/2 teaspoons cayene pepper, 1 tablespoon garlic powder, and sometimes I'll add a little 8oz can of tomato sauce. Once the water has reboiled, reduce heat and simmer 20 minutes on med-low until water has evaporated. Stir rice to make sure all water has been absorbed.
    You can pretty much make any variation of this rice with any extra veggies you need to get rid of. If you have more asian-y veggies left, you can easily make fried rice.. Just cook plain ol' rice (1 cup water to 1 cup rice ratio) for 20 minutes or according to box/bag instructions, then when you're done, set the rice aside and in a skillet, heat 2 tablespoons veggie oil and toss in your veggies (broccoli, onion, zuchini, carrots, peas, garlic, whatevs) and sautee until soft, then toss in rice, add some soy sauce, warchestershire sauce (only 1/2 teaspoon at most), some spices, and you can break a couple eggs into it too and stir until everything is heated threw. You can also add in any leftover meat (I do this if I've only got a couple chicken thighs or whatever leftover, that won't be enough to feed two people for a full meal). Remember, there's always ways to reuse veggies!