Sunday in the Garden: Weekend Cooking
My tomato plants enjoyed the unusually warm summer. As long as I watered them regularly they were very happy, and very productive. They are ripening earlier than usual and I have already made six quarts of puree.
My counter top is once again filled with tomatoes waiting for my attention. I choose the ripest ones to puree for later use in other recipes. Then I store them in glass jars which I freeze as I don’t trust my canning skills.
- Blanch ripe tomatoes in boiling water until the skins split, about 3 or 4 minutes.
- Remove using a slotted spoon and let cool (or drop in ice water for a minute).
- Cut in half, peel off skin and remove core.
- Roughly chop and blend.
- In a large pot boil down to desired consistency.
The puree can be used immediately in sauce, canned or stored frozen.
To make the puree I have a very cool hand-operated food mill called the Macina-Legumi that does a wonderful job. That’s a photo of it on the left. It’s a little more work than an electric food mill or blender but I like the results much better. It has three different size strainers and is very versatile.
Unfortunately I don’t know where it was purchased because I received it as a gift a few years ago. An online buying search doesn’t bring up any results other than eBay and a few sites in Italian. If you ever come across one at a garage sale, grab it.
Weekend Cooking is hosted by Beth Fish Reads. Participation is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
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