Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It's time to get the tomatoes in if you haven't yet . . . and if you have a glut, or a preserving share from a CSA then you might be wondering what to do with 50 pounds of tomatoes . . .
A step-by-step tutorial on making a quick, easy, unreduced tomato sauce to use in the winter. Instead of canning, this sauce is frozen in Ziploc bags, saving both time and clean-up.
This is a traditional South Indian pickle, to be served with yogurt rice. Yogurt rice is just that: yogurt, and rice. The pickle is very salty, tangy, spicy, is rounded out by the umami of the tomato. A nice way to use green tomatoes en masse.
This tomato basil jam is the best of both worlds--slightly sweet, a hint of savory, and ridiculously good with just about any kind of cheese. It makes the perfect appetizer or a great gourmet gift!
There comes a time in your gardening life when you have seriously caught the gardening bug and you want to take full control of things from the get-go. So here’s my tried and true way of collecting your tomato seeds and then growing them.....
