Tomatoes in the Lull Before the (Next) Storm

View from the window at the drifts BEFORE yesterday's
additional 8 inches. 

Last winter we had 7 inches of snow for all of February. Then, March and April made up for that, to be sure. This February we've had about 30 inches--so far--with one more storm to come on Friday through Sunday. The predictions are all over the map from half an inch plus rain, or wintery mix, or all snow up to 22 inches!  And there will be wind. So.. .we'll hunker down after making sure we have snow-thrower gas.

I can be hopeful that with March coming in "like a lion" that it may go out "like a lamb" so we won't get 30 inches at the end of the month.

anyhow...

Seems like a good day to thaw out garden tomatoes and make up some soup.

The thawing tomato iceberg!

I inhaled the aroma of summer as I opened up the ziplock of frozen tomatoes.

In August and September my garden routine includes "dealing with" the tomato bounty. We continue to enjoy BLT's and fresh salsa, but as the days start getting shorter--sun setting by 8:30, not 10, it is time to think about winter.

So, after supper I pull out my large pot and bring a bunch of water to a boil. I've already picked a bowl full or tomatoes and now I'm ready to "put them by." I do can, make spaghetti sauce, and a fabulous 19th-century chili sauce, but this is the easiest, fasted way to process bounty.

I cut a couple of slits in each tomato's skin and gently lower it into the boiling water. After about 30 seconds I can see the skin start to flutter away from the tomato. Then pull them out with a slotted spoon and put them in another bowl. I'll let them cool for a bit and then set up a yet another bowl with a sieve. Next step--cut out the core of the tomato, slip off the skin, take a slice off the top, and squeeze out the juice and seeds, letting all that drop into the sieve. Put the peeled tomatoes in one more bowl. The juice that will dribble though the sieve is terrific!  Finally,  put the peeled tomatoes, and the drained juice, into a ziplock--I usually put a dozen or so into a gallon bag. Then into the freezer.

Until Soup Time!

Tomato Soup from Summer Frozen Bounty

1 bag of 12 medium tomatoes (about 4 cups thawed)
1 1/2 teaspoons cornstarch
1 tablespoon brown sugar
1/2 cup rice
1/4 cup salsa
salt and pepper to taste

Thaw tomatoes and, if you are picky about seeds, remove them by pressing the tomatoes through a sieve. Put tomatoes in a medium pot. Stir in the cornstarch and simmer over low heat, stirring frequently, until soup is slightly thickened. Add sugar and rice. Simmer until rice is cooked, about 20 minutes. Stir from time to time. Add the salsa, salt, and pepper.  Makes about 4 cups of soup.



copyright 2019, all rights reserved, Rae K. Eighmey