So. Our CSA lets us order some items by the case. The last 2 years I've gotten a 20-lb box of field tomatoes (seconds) for a song, made a nice batch of sauce, and canned it.
This year I decided that 20 lbs just wasn't enough and I went ahead and ordered two boxes. Today was the pickup and I prepared for massive sauce-making, then went to the depot...and was handed two 20-lbs boxes of mixed heirlooms, instead of field tomatoes for sauce. Apparently, I misread the order form. YIKES.
They sure looked pretty in the box, all those shapes and colors. I've segregated them and there are some small round orange ones; some small round red-and-green striped ones; some small round yellow ones; some small round pale yellow, almost white with a dusky look ones; and some BIG, multi-lobed, red-on-the-bottom-and-green-or-yellow on the top ones.
I need to preserve as much of them as possible - my kids don't like fresh tomatoes (but they eat sauce ahppily) and the hubby can't have raw tomatoes right now. I can only eat so many pounds before these bad boys go bad...Has anyone made tomato sauce w/ yellow or orange tomatoes? Does it freeze well? I have the most of the pale yellow and the big multi-lobed varietites...I cut open of the of multi-lobed ones and it has a thick shell with a lot of space between the shell and the seeds. The seeds are clustered around the central stem and so I don't think it would make a good slicing tomato.
Other ideas for using them up? I've made saurkraut and kimchee before, never tried fermenting tomatoes though, I'm thinking it might not work b/c of the acid.
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