Tag Archives | Tomato Butter

Five Ways to Preserve Large Tomatoes

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Two years ago, in the final weeks before my wedding, I bought and preserved 50 pounds of tomatoes. Last summer, I upped the ante and brought home 100 pounds. This year, though I was sorely tempted to push ever upwards, I kept myself to another 100 pounds.

I realize that tomato season is coming to a close, but I thought it would be nice to round up my favorite ways to preserve big tomatoes (here are the ways that I do small tomatoes)

jar of tomatoes

Slow roasted and frozen. These tomatoes are amazing and do wonders to lift my spirits during those cold, dark months, when it doesn’t seem at all possible that fresh tomatoes will ever return.

I did 20 pounds like this a few weeks back. Instead of packing them in jars for freezing (like those pictured above), I froze them on the same cookie sheets on which they were roasted and then packed them into freezer bags. Makes it easier to grab one or two and drop them into dinner.

full jar

Whole peeled tomatoes are the backbone of my autumn and winter cooking. I use them in soups, stews, sauces, casseroles and even whir them into batches of smooth salsa. They come together fairly easily and are so incredibly useful to have in the pantry. If you do nothing else, put up a few jars of whole peeled tomatoes.

one jar of pickled red tomatoes

While you’re peeling those tomatoes for canning, set a few aside and make these pickled red tomatoes. I layer them into toasted cheese sandwiches and serve them with strong cheeses. They are unexpectedly delicious and just fun to have in your pantry for those moments when lunch or dinner needs a little extra zing.

Mrs. Wages pasta sauce

I don’t make tomato sauce every year but when I can squeeze it into the schedule, I’m never sad to have made it. Earlier this month, I stirred up five pints with the last of my 100 pound. And I cheated a bit by using this packet of Mrs. Wages Pasta Sauce mix. Do I feel bad about that? Not at all! If you don’t have a spice pack laying around, I’ve also made the tomato sauce from Animal, Vegetable, Miracle and I most happily recommend it.

tomato butter

Tomato butter. I’ve become awfully fond of this butter that I made last summer for the Can Jam. I like to combine it with whatever leftover runny jam I have in the fridge and braise fatty hunks of meat in it. I just can’t get over how good it is.

There you have it. Five of my favorite ways to preserve large tomatoes. What’s your favorite method?

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August Can Jam: Tomato Butter

blanched tomatoes

Once again, I’m right up against the deadline for this month’s Can Jam. I didn’t intend for it to work out this way. In fact, I made a batch of Tomato Jam last week, based on my friend Amy’s recipe, thinking that it could be my contribution to the month’s challenge. It’s a delicious recipe and I may end up posting it at some point down the line.

However, I had this other idea tickled the back of my brain. Remember when I announced that it was my summer of butters? Well, it’s been awhile since I made one. And I had this idea that tomatoes might make a nice butter.

peeled tomatoes

I started with a little over five pounds of Lancaster County tomatoes. Blanched, cored and peeled, I fed them into my Vitamix so that I had a chunky raw puree (if you don’t have a Vitamix, you could either pulse them in the food processor or take a potato masher to them).

tomato pulp

Using my beloved slow cooker, I let the 10 cups of pulp cook down without any spices or sugar overnight and for an entire workday. It wound up being approximately 18 hours of cooking. Look closely at the next picture, you can see the rings from the cooking down process.

cooking down lines

When I got home from work today, I had a bit less than four cups of cooked tomato, a far cry from the 10+ cups I started out with. Using an immersion blender, I whirred in some honey, brown sugar, lemon juice and zest and an array of my typical jam/fruit butter spices – cinnamon, nutmeg and cloves. In the hopes of giving this butter a little zip, I also included 1/8 teaspoon of cayenne. Not so much to make it unpleasant, just to give it a little extra interest.

tomato butter

When all was done, I had a spread that was a bit sweet, but not cloying, with a nice spice profile. Consistency-wise, it’s quite similar to ketchup, but without the familiar vinegar-y zing. I’m looking forward to pairing this butter with a dab of goat cheese and seeing how it works on flatbread with caramelized onions. How would you use it?

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