Tomatoes are one of those things that really show the value of a hands-on approach. The best tomatoes are the ones you grow yourself and those you can yourself.
Since I can’t guarantee that there will be enough ripe tomatoes in my garden on a day when I also have time to can them, I tend to buy those that I want to preserve as ripe tomatoes and use the ones in the garden for recipes featuring green tomatoes…or having them fresh and ripe in a salad, or on a sandwich.
This year I used the green tomatoes to make Mincemeat, Green Tomato Relish, Zen Tomatoes, and some Green Tomato Pickles. I considered buying two bushels of tomatoes, but in the end, it was enough to have bought one. From this I got the following:
Canned Tomatoes
5 x 1 Litre
2x 3 Cups
1 x 1 Pint
2 x 1/2 Pint
Salsa click here for recipe
2 x 3 Cup
9 x 1 Pint
9 x 1/2 Pint
Ketchup click here for recipe
1 x 1 Pint
14 x 1/2 Pint
3 x 1/4 Pint
Other
3 Litres Tomato Sauce
4 Litres of 3 Bean Chili
The bonus part here is that the ketchup was made using only the trimmings from the tomatoes.
