Yay! Home-grown paste tomatoes!
Boo! Not enough time or energy to make paste!
We’ve finally got some joy out of our backyard garden. Three raised beds (the fourth strawberry one doesn’t count because it is not expected to produce in the first year) and all we got was garlic, decent peas, decent lettuce, some kale, ONE zucchini…and a lot of failed everything else.
Therefore I am inordinately happy about the fact that I have harvested a couple of pounds of paste tomatoes, with more greenies getting pink on the vine.
So…here’s the easy way to deal with the ones we’ve picked on a Thursday night, near collapse from the workweek and doing a million other things at the same time. Didn’t bother cooking them down. The raw fresh taste will still be there in the winter!
Raw Pureed Paste Tomatoes for Freezing
1) Get a big pot of water on the boil.
2) Get a bowl of ice water ready.
3) rinse the tomatoes (if you must).
4) drop tomatoes in the boiling water.
5) as they split, pluck them out and plunge (I love the word plunge) them into the ice water,
6) when they cool, pull the peels off.
7) chop, dice, or run through a mill or processor.
8) use or store or freeze.