Thread: For those with lots of tomatos...

Its not fresh, but its pretty close. But I use lg can Hunts crushed tomatoes, lg can Hunts diced tomatoes. 1 lg red onion.Fresh cilantro, lemon juice salt and pepper to taste. And a can of rotels tomatoes with diced chiles. (I evenlike the Walmart brand better of this.)
I put the onion in food processor and get pretty small, add everything else and pulse until its the consistency you like.

Originally Posted by DBackFan

Lisa I make Pico de Gallo (fresh Salsa) all the time and we are eating tons of it. All you do is dice onion, tomatos, jalapeno peppers, a bit of cilantro, lemon or lime juice and salt.

So yummy! If you dice the jalapeno with the seeds your salsa will be hotter or remove them for it milder.

That does sound great!! Thanks for posting that!

Anyone have some advice on this recipe? I did this today and my sauce has cooked about mu5 hours already but it is not cooking down at all. Do you think it is supposed to be without a lid?

the water will not evaporate wothout the lid off. Leave it off!

my mom always whirred up a few tomatoes in the blender and canned them, along with some bits of veggies that she had from the garden like corn, okra, etc. It was always a great soup base. Just put it in the pot, add you want, and voila!

Originally Posted by mom_i_am

the water will not evaporate wothout the lid off. Leave it off!

Thanks..lol I did take the lid off when I posted and its been another couple hours and not much progress. I need to go to bed soon! I don't know why I didn't do them this morning. I just turned them up just a bit too.

I HATE most canned stuff and I really want the freezer sauce to be yummy.

With the tons of tomatoes we grow (someday, I will learn not to plant so many), I blanch them in boiling eater for 1 minute, plunge them in ice water, then peel them, cut in quarters, sqeeze out the juice, then put in freezer bags and freeze. We have tomatoes and juice all winter. Great for soups, stews, red beer, etc. Very easy to do, and they taste great.

You can also just freeze them right from the vine (washed of course). When it's time to defrost the skin will come right off just as easy as if you'd par-boiled them. Then you can use em however you choose.

Originally Posted by DBackFan

Thanks..lol I did take the lid off when I posted and its been another couple hours and not much progress. I need to go to bed soon! I don't know why I didn't do them this morning. I just turned them up just a bit too.

I HATE most canned stuff and I really want the freezer sauce to be yummy.

you can add some tomato paste to "quicken" the process

Originally Posted by hesnothere

You can also just freeze them right from the vine (washed of course). When it's time to defrost the skin will come right off just as easy as if you'd par-boiled them. Then you can use em however you choose.

I had no idea! My sauce did thicken and turn a nice dark red but it took about 9 hours..lol. I'm sure it would have been faster if the first 5 hours had the lid off! LOL

I am going to do some both ways. I really don't like "chunky tomatoes" unless they are fresh like in Pico de Gallo so your way wouldn't work great for "me" myspirit but thanks everyone! Maybe all our ideas helped others too.