Even though my tomatoes did not do so well this year due to the deer and the drought, my husband's parents have been getting quite a few tomatoes - and all at once. So they were so kind as to bring us some. This has been great for us, for what is summer without a BLT sandwich with fresh, home-grown tomato?
So thanks to them, we have had salsa, BLT's, and I was able to freeze several quarts of tomatoes for soups and chili's this winter.
Here are some pictures of the salsa I made. It's just tomatoes, some pepper, onion, garlic, corn, black beans, and a seasoning mix I had. To prepare the tomatoes I did the traditional concasse, that is, core and score, boil to loosen the skins, plunge into ice water, peel, seed, and chop. It's a little bit of work but the only way for good salsa. This is what I did before freezing the tomatoes as well. The seasoning mix I used for the salsa said you could eat it fresh, can it, or freeze it. I really didn't want to do any canning but the freezing intrigued me. I was worried it would be really watery though when thawed. Has anyone ever tried freezing salsa? If so, please share your results, I am so curious.
A pot of boiling tomatoes