California Farm Annual Tomato Harvest

Name: California Farm Annual Tomato Harvest
Total time: 2700 s
Yield: 2 people, 8 months
Cuisine: American
Ingredients: Green unripe Champion Heirloom Indeterminate tomatoes; Red ripe Champion Heirloom tomatoes; Green unripe Roma tomatoes; Red ripe Roma tomatoes; Orange ripe Sungold tomatoes; Green tomatillo tomatoes; Apple cider vinegar

Hobby Horseman @HobbyHorseman

California, United States

Before the first night frost comes in November, time to process all the garden tomatoes, ripe or not. A pound of tomatoes make a pint of puree. A tablespoon of apple cider vinegar per pint keeps botulism out. The green tomatoes take longer to peel, then are cored, roasted, pureed and simmered. The red hard ones and red ripe soft ones are peeled, cored, pureed, then roasted and simmered. The over ripe ones are washed, quartered and sundried and stored in olive oil. We expect the next tomato harvest in June, 32 weeks from now, so I freeze 64 pints of puree, the basis for tomato soup, tomato sauces, tomato paste, salsa verde, and ketchup. They take little space in the freezer when stored in quart bags laid flat and frozen.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Peel 10 min, roast 20 min, simmer 15 min.

2 people, 8 months

Green unripe Champion Heirloom Indeterminate tomatoes
Red ripe Champion Heirloom tomatoes
Green unripe Roma tomatoes
Red ripe Roma tomatoes
Orange ripe Sungold tomatoes
Green tomatillo tomatoes
Apple cider vinegar
Equipment: large pot, foodmill or food processor, quart freezer bags
Cost: garden tomatoes are free, farmers market end of year price is $2/pound, $2 per pint of puree

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Steps

Peel 10 min, roast 20 min, simmer 15 min.

1

Green tomato puree: Bring large pan half filled with water to boil. Wash tomatoes, remove outer husk of tomatillos. Dip tomatoes in boiling water 3 to 5 minutes till skin splits, remove with slotted spoon, peel. Compost peels. Core and quarter tomatoes. Preheat oven to 400F degrees. Roast tomatoes 20 minutes. Puree in foodmill or food processor. Put green tomato puree in large pan, add Tbs apple cider vinegar per pint, bring to boil, about 15 minutes. Freeze one pint in each quart size bag.
2

Red tomato puree: Bring large pan half filled with water to boil, immerse tomatoes 2 minutes till skin splits, remove with slotted spoon, peel. Compost peels. Preheat oven to 400F degrees, core and quarter tomatoes, roast 20 minutes. Cool, puree in foodmill or food processor, add Tbs apple cider vinegar per pint, bring to boil, about 15 minutes. Freeze one pint in each quart size bag.
3

Tomato sauce: 8 ripe whole tomatoes, quartered, 8 tablespoons salted butter, 2 peeled onion halves. Cover with 8 cups of boiling water, cook 15 minutes. Remove onions. Mash tomatoes. Simmer till thick. Sauce covers one pound of pasta.
4

Tomato Ketchup: see recipe in Cookpad

California Farm Organic Ketchup
5

Sundried tomato wedges: see recipe in Cookpad.
6

Sundried tomato paste from tomato puree: see recipe in cookpad

California Farm Organic Tomato Paste
7

Sundried tomato powder from sundried tomato slices:

California Farm Tomato Powder
8

Oven dried tomato paste: see cookpad recipe

California Farm Organic Tomato Paste
9

Green tomato salsa verde from tomato puree: see recipe in cookpad.

Linked Recipes

California Farm Organic Tomato Paste

California Farm Organic Ketchup

California Farm Tomato Powder

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 30, 2022 04:43

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.