Thursday, October 1, 2015


Garden-fresh tomatoes.  Makes my mouth water!  For those first tomatoes off the vine, I can hardly manage not to take a bite, tomato juice dripping down my chin, right there in the garden!  As it is, even if I make it in to the house, I'll usually stand over the sink to get that first delicious bite of harvest.

We moved this summer before we could harvest too many tomatoes from our garden, but Grandma Mickie had an abundance, and she shared!  

So we peeled, quartered, and froze a few quarts - the best way to save the freshness.
1)  Wash tomatoes
2)  60 seconds in boiling water
3)  Plunge into ice water bath to stop cooking
4)  Peel
5)  Quarter, remove most of the seeds.
6)  Store in Ziplock freezer bags.

Then when it's time to make spaghetti sauce or soup, we'll just head to the freezer.

Then, when my sister brought by a box full of cherry tomatoes... too many of the teeny tinys to eat fresh... well, we weren't afraid of those, either!  

Tossed them into a pot of boiling water for a few seconds to quickly peel off the skins, then made some homemade tomato soup.  And, to quote the Dad:  Best. Soup. Ever! 

Homemade Cream of Tomato Soup
In a large pot, simmer for ten minutes:
3-1/2 c. peeled, seeded (or canned) tomatoes
2 slices onion, 1/4" thick
1 bay leaf (and/or a handful of fresh basil)
1 t. sugar
1 t. salt
1/4 t. pepper

Remove bay leaf if you used one, then puree soup in blender, a bit at a time
so the hot soup doesn't explode all over the countertop.  Set aside.

Make a roue (thickening):
In the pot, melt:
2 T. butter
2 T. flour
Cook, stirring until smooth, then add:
1-1/2 c. (1 can) evaporated milk
Add hot tomato mixture,  stirring constantly until heated through.  
Serve at once.  Perfect for that chilly Autumn afternoon.

For more mouthwatering recipes like this, check out our family cookbook, "Home Cookin'"

~the Momma

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