Brianne over at the ever hilarious Real Mountain Values issued a plea for help yesterday. She is growing (her first?) garden and facing an oncoming glut of tomatoes. On the one hand I want to slap her, what with my own apparent inability to produce tomatoes. On the other hand I want to help a girl out.
Here’s the deal. That whole blanching and peeling business? I understand that some people feel it’s necessary, but I suspect they don’t have little squealers underfoot. In my personal, cowgirl Calamity opinion, blanching, peeling and seeding tomatoes in the hot of summer sounds like a curse akin to serpents and apples.
If you want some nicely peeled tomatoes for canning, save out your bigger babies and lavish them with the extra care. Then throw the rest of the sons-a-bitches in a big pot with half cup of water, stick a lid on, simmer until very soft, then blender the shit out of them. I love my stick blender for this, but a regular old blender will work fine so long as you let the ‘maters cool first to avoid explosions of boiling hot tomato all over your kitchen (seriously).
Make sure you process until they’re very smooth. I do find little bits of skin in my sauce, but it doesn’t bother me near so much as standing over a pot of boiling water for 40 minutes, dunking tomatoes three at a time. And the seeds have just never bothered me, though if they bother you, seeding fresh tomatoes is easy– cut in half across the equator, hold over your chicken bucket and squeeze. There, done.
As far as storage goes, you can freeze tomatoes whole, as in– throw those suckers in a bag and stick it in the freezer to process later. It works surprising well, but I don’t recommend it (unless you’re 9 months pregnant) because in my humble experience “later” is a faulty concept in homesteading endeavors. Like armagedon, “later” just never seems to come.
But what I do recommend if you have the freezer space is freezing the processed sauce. You can use plastic tupperware containers, straight sided jars (leave about 3/4 inch of space at the top for expansion) or even zip lock bags. I use wide-mouthed pint jars. I will admit to thawing them in the microwave when I’m in a hurry for dinner, but you can also stick them in a bowl of warm water to quick thaw. The advantage of tupperware is that you can pop the big square tomatosicle right out into the pot when you want it. Still, I feel funny about storing acidic foods in plastic, even though I apparently feel no compunction about the microwave. Go figure.
One last note, this no-nonsense sauce probably won’t be as thick and strongly tomato flavored as what you might be used to. An extra hour of simmering the puree will concentrate it, and a little spoon of sugar is never a bad idea with tomatoes. But if the tomato flavor still isn’t blowing your skirt up, and you aren’t yet producing your family’s entire yearly tomato supply anyway, why not just scrap the hard core ideals and stir in a can of store bought tomato paste? I’ve done it.