Tag Archive | recipes

Too Many Tomatoes?

by OCMGA Master Gardner Mary Learman

This is a fantastic recipe for the glut of tomatoes in the summer. I like to use it for that last crop of the year, when there isn’t enough for a big canning session but too much to eat.

Untitled1Passata is such a useful store cupboard item to use in all sorts of savory dishes. You can use it as is for a quick pasta dish, pizza sauce, add it to premade tomato sauces and soups for an authentic taste. If you are all canned out, simply pour the finished passata into containers and freeze to use in the winter. Add some to risottos, gumbos, soups, stews and polentas for a rich undernote of harvest.

Roasted Tomato Passata.

To make two 16-oz jars, you will need:-

4 ½ lb. ripe tomatoes
7 oz. shallots
3-4 garlic cloves, peeled and thinly sliced
a few sprigs of herbs of your choice – basil, thyme, oregano, rosemary
1 t. sea salt
½ t. black pepper
1 t. sugar
2 fl. oz olive oil
2 T. commercial lemon juice

Preheat oven to 350°F.

Cut the tomatoes in half and place then cut side up in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar and oil over the top. Roast for about 50 minutes to one hour, until the tomatoes are well softened. Remove from the oven and puree using a food mill.

Put the tomato puree into a pan, add the lemon juice and bring to the boiling point. Pour into hot sterilized jars and seal. Water bath for 35 minutes.

Use within one year. Once opened, refrigerate and use within a few days.

Always practice safe canning – http://nchfp.uga.edu/publications/publications_usda.html will answer all your questions.

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Flavored Waters: Recipes from the Garden

The National Resources Defense Council states that 90% of what you pay for a bottle of water goes towards packaging, shipping and advertising.  The bottles usually end up in the landfill where they take thousands of years to decompose.  Also many of the purchased flavored waters contain coloring, sugars and other unhealthy agents. So toss the bottles, save money and mix up your own.  Try these flavors over ice on a hot summer day – many of the ingredients may be in your garden or at your local farmers market!
1. Strawberry, Lemon, and Basil 
2. Orange and Blueberry  – To fully fuse the flavors, combine the ingredients in a pitcher and let them sit for up to a day before drinking
3. Watermelon and Mint
4. Citrus and Cucumber
5. Strawberry, Lime, and Cucumber – To fully fuse the flavors, combine the ingredients in a pitcher and let them sit for up to a day before drinking
6. Citrus and Cilantro
7. Rosemary and Grapefruit
8. Raspberry, Rose Petal, and Vanilla.  This combo steeps for a day, and the berries and petals are strained out before drinking
9. Blueberry and Lavender
Agua frescas typically call for added sugar, but adjust the sweetness depending on your taste or leave it out entirely.
10. Cantaloupe Agua Fresca with Honey and Mint. 
11. Kiwi and Cucumber Agua Fresca. 
12. Honeydew & Raspberry Agua Fresca.  Blend chunks of honeydew until they are liquified, then balanced out with water, fresh lime juice, and sugar. Garnish with tart raspberries. 
13. Watermelon Coconut Agua Fresca.  Coconut water gives this version a lightly sweetened base.
14. Champagne Mango and Lime – Champagne mangos bring the party!
cucumber water
Written by Mary Learman
Posted by Rachel