Friday, September 23, 2011
Pick them green
If it's getting to be too late in the season, the vines are starting to rot and a frost is near, just pick them and bring them inside. The green ones will ripen eventually. One year I had tomatoes ripening in my kitchen until December.
Linda of The Gluten-Free Homemaker has a great post on how to "sun dry" your tomatoes in the oven. I did that last year with some tomatoes using her recipe.
I've heard that the simplest way to preserve tomatoes is to freeze tomatoes that you've de-stemmed and quartered. Sometimes I'm too lazy even for that. I just chuck them in a freezer bag and stick them in the freezer. When I thaw them out, I dip them in a bowl of warm water for a moment and the skin peels right off. Voila!
Make tomato sauce
It will take several hours, but making a tomato sauce is a simple way to use several pounds of tomatoes at once.
Use Them Fresh
Basically, just use them in everything. If you don't have quite enough for a tomato sauce, try one of these other recipes:
Beer-Braised Chicken in Orange Tomato Sauce
Sungold Tomato Salad
Wednesday, September 21, 2011
1 whole chicken, cut in 8 pieces
10 oz. GF beer
1-2 lbs tomatoes
1 tsp cumin
1/2 tsp pepper
salt to taste
1/2 Valencia orange, cut in wedges
fresh basil to taste
pitted black olives and juice
In a dutch oven or large non-aluminum pot, brown the chicken pieces on each side in olive oil. Remove the chicken and set aside. Brown the onions and remove them. Add the beer to the pot and scrape up the brownings with a wooden spoon. Reduce the beer to the desired thickness for the sauce.
Heat the oven to 400 degrees F.