Spicy Salsa

How could we forget our favorite condiment, salsa? Here is a great use for the over abundance of tomatoes from the garden.

6 pounds tomatoes, peeled, seeded and chopped
9 jalapenos or your favorite heat of chilies
15 cloves garlic, minced
3 cups finely chopped red onion
1 1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 teaspoon red pepper flakes
3/4 cup red wine vinegar

Mix together, put in to sterilized jars and process in a water bath for 15 minutes. Makes 6 pints.

Note: You can also add cumin powder if desired, to taste.

Where are the tortilla chips?

Fresh Tomato Sauce

Now that you have tackled tomato soup and tomato juice, why not try this easy recipe for Freezer Tomato Sauce?

1 tablespoon olive oil
4 cloves garlic, minced
3/4 cup onions, chopped fine
7 cups chopped, peeled tomatoes

Heat olive oil over medium heat. Add garlic and onions and cook till soft. Reduce heat to tlow and cook 10 more minutes. Puree the tomatoes in a food processor. Add to pot along with 10 chopped fresh basil leaves. Boil 5-8 minutes. Reduce heat and simmer for 25 minutes. If using store bought canned tomatoes add an extra 3/4 cup of onions and 2 more tablespoons of oil in the first step. Season to taste with salt. Put in to freezer container. Cool completely and then put on lids and freeze.

Tomato Time

There is nothing better, nothing that has more anticipation than the arrival of home grown tomatoes. The hard little green globes finally emerge in to juicy, tangy gems from the garden. Once thought to be poison, today they are widely relished as a tasty, plump fruit, a gift from the earth.

Canning of tomatoes is slowly becoming a lost art but even the amateur canner can tackle the crimson orbs with ease.

Tomatoes do not require pressure canning. They are perfectly content in a water bath in a tall pot. They can be canned whole, cubed, stewed and pured. For further concentration, try tomato sauce and tomato paste. They are long labors of love but these love apples are perfect for the time needed to produce jars of the stuff.

Canned Tomato Soup

My favorite tomato recipe is for tomato soup. I swear, you will never buy another can of Cambpell's tomato soup once trying this recipe! The first step is canned tomato juice which is easily produced by juicing the tomatoes, skins attached, with a KitchenAid juicer attachment.

When you are ready to make the soup, just pop off the lids of 12 quarts of homemade tomato juice. Pour the juice in a pan along with 2 tablespoons of salt, 4 teaspoons of onion salt, 4 teaspoons of celery salt, 1 teaspoon pepper and 1 1/2 cup of sugar (I don't care for the added sugar). Stir will and bring to a boil. Cool.
Mix 1 pound melted butter - yes I said 1 pound! Mix in 2 cups of flour and 1 cup of cooled tomato juice. Stir constantly to make a tomato gravy. Add to the remaining juice and cook until thickened, stirring constantly. Pour in to sterilized 1 quart jars. Cover with sterilized lids and rings.

Place in a stove top canner and boil 30 minutes in the hot water bath. Make sure the water covers the tops of the jar lids. After 30 minutes, remove from water bath and allow to seal on the counter. The lids will pop in to place. Don't touch the lids or they will seal prematurely!

There you have it. Homemade tomato soup. For an added touch, add 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder and 1/8th teaspoon tabasco for a Mexican style tomato soup. You can also add finely chopped fresh basil and eliminate the cumin and tabasco for an Italian tomato basil soup.

Toppings for serving the soup can include grated parmesan cheese or zesty Cheezits.

Yummy dinner for a cold winter night.

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