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?
Saturday we processed our annual 100 pounds of tomatoes, and ended up getting 100% yield with 38 quarts of puree, plus water and six cups of tomato powder. Here's how.
Hard frost is here, so it's the last round of canning for tomatoes in Minneapolis. Here's an easy way to make tomato broth and tomato paste from the same batch of tomatoes.
Seeding tomatoes for salsa? Don't throw away the guts! Make tomato water for cocktails.
If I can make only one tomato-y thing to remind me of summer all winter long, it would be this uncooked tomato sauce, frozen in batches. Perfection in its simplicity!