Gardens 2011

Fresh February Tomatoes

  • 2-3 pounds fresh tomatoes
  • Five cups water
  • Ice cubes
  1. Wash the tomatoes well. Boil half the water in a sauce pan. Put the rest of the water in a steel bowl with ice cubes.
  2. When the water is really boiling, drop in several of the tomatoes and boil until each one’s skin splits. Take out with a fork and plunge into the ice water. A minute or so later, peel off all the skin.
  3. If you wish, you can cut the tomato in half and scoop out all the seeds with your finger or a small spoon.
  4. Freeze the tomatoes in a plastic container. Great mixed with chopped basil, fresh parsley and olive oil for bruschetta, or as a simple, summer sweet addition to tomato sauces, soups, etc.

Dan Cutrona

Recipes courtesy of Joann Wastrom, Orleans; Judy Shortsleeve, Cataumet; and Susan Dewey, Centerville.
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