The Simple Pursuit Mama

Can I confess something right off the bat? I don’t like tomatoes. On their own, I hate their flavor! It’s just too acidic for me. However, I loooove all things that are made with tomatoes. I know, I’m wild, and probably don’t make a lot of sense, BUT I want to argue that this makes me a great person to talk about this topic. Tomato products are SO good and I’ve narrowed down my top favorite ways to use them and preserve them. Here we go!

1. Fresh toms:

Though a plain old tomato is not my favorite produce ever, one of my favorite things about them is that they can be stored on your counter. I’m a fan of anything that doesn’t require more of my fridge space! The main thing about keeping fresh/ready to eat tomatoes is making sure they don’t get smashed, bruised, etc. I like to keep a shallow basket with a large surface area on the counter for my tomatoes. I line the bottom with the heaviest tomatoes, then put the smaller/lighter tomatoes on top of the first layer; keeping it to a max of two layers. Tomatoes are quite fragile and will go bad quickly once they’ve been damaged. 

One of my favorite ways to use my fresh tomatoes is fresh salsa. There’s something so refreshing about  fresh, chunky salsa- it just screams summer! Since Josh enjoys the slicer tomatoes (big and juicy) enough to eat on their own, I normally reach for the paste tomatoes for fresh salsa; these are a bit smaller and far less juicy, making the end product less watery. Then, it’s really just adding in your favorite ingredients. I personally like to add chopped onions, green bell pepper, cilantro, freshly squeezed lime juice, cumin, salt, pepper and any hot peppers that (josh) prefers. There are many recipes to start out with, then you can tweak it to your liking.   

2. Next up! Freezing tomatoes. This is a great option if you are in a pinch and need a quick solution. Frozen, then thawed tomatoes are great for soups, casseroles, restaurant style salsa if drained well and even for later canning. First, you wash and core all the tomatoes. Next, make an X at the bottom of the tomato with your paring knife. Then, just throw them all in a freezer bag! When I’m ready to use them I pull them out the night before I want to use them and allow them to thaw in the sink. By morning they should be ready to use however you like, but I do normally squeeze the excess water out of them before using (there is extra water from the freeze). Though timing depends on how many you have to freeze, this is the quickest way to preserve tomatoes I have found.

3. Last, but certainly not least, canning! Canning is my absolute favorite way to preserve food. It’s shelf-stable, reliable and lasts for a considerably long time! Not to mention the sense of accomplishment I get when I see a count full of food that will feed my family through the winter. There are two main ways we can our tomatoes, stewed tomatoes and salsa. Yes, we do love our salsa here, but salsa is different from fresh salsa. Trust me. I typically start with canning a few rounds of stewed tomatoes. The process for this is relatively straightforward and the product is very versatile. I start by chopping the tomatoes into quarters then packing them into the sterilized jars. Next, I pour hot, filtered water in each jar, leaving about an inch of headspace. Then, all that’s left is to wipe the rims of the jars, place the seal on and twist on the ring til finger tight. Finally, I put them in my canner, allow it to come to the right pressure and set my timer. The process for canned salsa is very similar with just a few extra steps. Starting with making the salsa. After everything is chopped and mixed, I blend it, then cook it down in a pot til slightly thicker. From that point, I fill my clean jars leaving a half inch headspace. The rest is the same as the stewed tomatoes! Once you’ve gotten a few rounds of canning under your belt this will feel so easy!

Though, I don’t love them, I do love what they can be made into! I recommend starting with tomatoes for any new gardener and preserver. They are such a versatile fruit that are  easy to grow and have many ways to be preserved. In the coming weeks I’ll be releasing a step by step guide on these processes that I hope will  help give you the confidence to try it on your own. Learning these new skills are well worth the effort and I can’t wait to come alongside you as you begin! More coming next week!

Cheers, my friend, until next time,

Erin