The Tomato Dilemma

In the spring of the year you planted a surplus of healthy, beautiful tomato plants and those plants have thrived and produced an abundance of gorgeous bright red tomatoes. Now the dilemma is what to do with all those ever so tasty vegetables rather than have to destroy them.

There are numerous recipes for the use of fresh tomatoes such as homemade ketchup, stewed tomatoes for use in soups and pastas, tomato sauce and tomato paste. Also tomatoes can be canned or frozen for use during the winter months for delicious dishes requiring the use of tomato products. Freezing is much simpler than canning, however frozen tomatoes are best only for using in recipes requiring the cooking process. Frozen tomatoes, when thawed, are soft and mushy and therefore unfit for eating as you would a fresh tomato. The freezing process is as simple as washing the tomatoes and freezing, washing, chopping and freezing.

The process of canning is much more complicated because the tomatoes require more preparation such as cooking the tomatoes. The jars and lids must be properly prepared and if not done correctly there is a chance of spoilage. However, canned tomatoes can be used to make some of the recipes previously mentioned as well as for spaghetti sauce, chili, lasagna or any recipe that requires the taste of fresh tomatoes.

Making tomato juice is a great use of fresh tomatoes as well as making your own sun-dried tomatoes. Both of these suggestions save on prices you would pay at the grocery store. And last but not least, have you ever tried fried green tomatoes? Delicious!