[Sca-cooks] Officially NOT Period...the tomato

[K C Francis]

I do the same thing with various types of tomatoes from my garden.  I then pack ice cube trays and freeze.  Pop the cubes into bags and have great tomato cubes to add to sauces, soups and stews all winter.  Absolutely "marvelously concentrated and yummy"!
 
And this works for caramalized onions and pesto (both basil and zucchini).  Since I do not can, this is my way of preserving the garden surplus.
 
Katira
 
> Date: Fri, 11 Feb 2011 16:18:24 -0800
> From: donnaegreen at yahoo.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Officially NOT Period...the tomato
> 
> 
> Adelisa, you are not completely out of luck. I live in foggy San Francisco and I make something similar to what you've described. At the height of tomato season I often get a flat of tomatos and make tomato confit. By this method I can get a flat of tomatos in a smallish container. It is marvelously concentrated and yummy.
> 
> Peel, quarter and seed tomatos. This gives you chunks of tomato flesh. Put in a large baking dish in one layer. Drizzle a small amount of olive oil on top. Lightly salt with sea salt. Add herbs if you wish. Cook at 200 degrees for an hour or two or three until all the tomatos are cooked down. This is from an article in Fine Cooking several years ago.
> 
> Juana Isabella
> West