Corrente

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Tomato brag

toms

Here they come!

NOTE I tried a few shots of the garden as a whole. It's so prolific it doesn't really photograph well. And it's now mildew season and I have to spray the squash with milk...

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insanelysane's picture
Submitted by insanelysane on

Those plants look very robust.
You are doing something right.

Or possibly everything right.
That's the best.

I wish Corrente had an e-taste.
We could have a tomato taste-off.

Submitted by lambert on

Yes, see the sheet mulch? I've been doing it for three years, and each year gets a layer of sea food compost. I swear by sheet mulch, which also protects the plants from disease.

Submitted by Lex on

In fact, with weddings the next two weekends i had better do some canning tomorrow or i'll never catch up. Some of the plants aren't very pretty at this point, but that's to be expected.

Cukes too. Giving them away as fast as i can and last week turned 40 lbs into kimchi.

I have taken to making a delicious fresh marinara that takes less than an hour from start to finish.

Construct a foil pan with raised edges. Or use premade.
Cut the shoulders off your desired number of tomatoes and cut an X in the blossom end. Place on foil pan.
Place onion wedges and whole garlic cloves on foil pan.
drizzle with olive oil, salt, and oregano.
Place on grill preheated to high and roast until everything's soft.

Set aside several roasted onion wedges and place everything else in a wide sauce pan or deep skillet.
Use an immersion blender to achieve desired consistency.
Reduce quickly (stirring constantly) over the highest heat possible.
Add some tomato paste when you're close to reaching your desired thickness if so desired.

I slice other garden produce, like a green pepper and/or zuchinni, and give them a quick roast until just softening in the pan on the grill. Those get diced with the roasted onion i remove before blending. I also like taking one raw tomato, removing the seed & water from the inside, dicing and squeezing the most of the water out by hand.

All that goes into the reduced sauce at the very end with basil, some chopped garlic, and then season to taste.

It's about 20 mins on the grill at 450+, 20-30 for thickening. Reducing that fast retains the color and taste better than low and slow, but it does require absolute attention. I've never made a sauce that retains so much vibrant color and "it was still growing an hour ago" flavor.

This is best for a small batch for dinner rather than putting up sauce. The last batch i made was 10ish romas as the base to make dinner for three (turned out to be about 4 servings).

*tip: garden tomatoes tend to have a high sugar content, even meaty tomatoes like Romas. I add old coffee or run some water through the morning's left over grounds to help boost acidity.