TMI Tomatoes

Because I have no filter, I'm just going to put this out there - no apologies. I have been peeing a TON. Today I went to the doctor to submit a sample for testing in fear of a recurrence of an infection, but all was clear. The funny news is, according to my doctor, my ingestion of copious quantities of tomatoes from the garden has most likely irritated my bladder. Don't believe me? Read this from the Mayo Clinic, go about seven paragraphs down.

So let this be your charge: share your tomatoes. Don't eat them all. While you are stuffing your face in defiance of my charge, be sure to set aside the seeds of your favorites for next summer! Why buy more plants when you can start them yourself?

First Attempt at Canning

Left: Ace Bush, Middle: Black Russian, Right: Aunt Ruby's German Green

I have way too many tomato plants which means I have way too many tomatoes. Friends, you are welcome to come pick some, but I am assuming most of you have plants of your own. I have been broiling some with fresh mozzarella, jalapenos, basil and balsamic vinaigrette, and Joe and I made tomato and cheddar sandwiches yesterday at the beach.

Because I can't eat them all, I decided to freeze them in jars. However, since most of the work of canning was already done in preparation for freezing, I went ahead and completed the process. I am a little nervous about how well they will be preserved since this was my first attempt and I followed this website only loosely, but I look forward to using them in chillies when football season starts, which isn't too long from now!

I used a basic seven step process:

1. Sterilize jars and lids in the dishwasher.
2. Wash and blanch the tomatoes.
3. Slip off the tomato skins and dice the tomatoes.
4. Use a funnel to fill the jar with tomatoes, packing them tightly.
5. Add lemon juice and water (or tomato juice from the really juicy kinds) to fill the spaces.
6. Screw on lids and drop into a boiling pot of water for 35 minutes (for the 1/2 and 1 pint jars).
7. Remove from the boiling water and allow to cool for a day.




Left: Black Russian, Right: Golden Sunburst and Djena Lee's Golden Girl

Garden Tomato Sauce

In the pot from the garden: Golden sunburst tomatoes, Djena Lee's golden girl tomatoes, Black Russian tomato, Omar's Lebanese tomato, Ace Bush tomato, garlic, carrots, banana peppers (sweet and hot), yellow onion, basil, thyme and oregano. From the counter: olive oil, red wine, and a pinch of sugar and salt.