TOMATOES

maryshomestead.com

TOMATOES

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TOMATO PAGE

PLEASE SEE MARY'S HOMESTEAD CONTACT PAGE FOR MAIL ORDER.

CLICK ON : http://maryshomestead.com/id4.html

PHOTO OF MAIN STREET IN GEORGETOWN, COLORADO.
GEORGETOWN IS WHERE JERRIE TELLS OF HER PIONEER HERTAGE.

THE EMAIL IS AT THE

TOP OF EVERY PAGE ON THE SITE.

TOMATOES

THE REASON "JERRIE" HAS A TOMATO PAGE IS BECAUSE OF HER ITALIAN HERTAGE. HER GRANDPARENTS CAME TO GEORGETOWN WITH HER MOTHER IN THE 1900's FROM TUSCANY, ITALY.

JERRIE HAS A STRONG LOVE OF "TOMATOES". PLEASE ENJOY OUR TOMATO PAGE !

HOW TO PREPARE TOMATOES FOR CANNING

This recipe is just how to prepare the tomatoes for canning. See MARY'S HOMESTEAD HANDBOOK for how to can the tomatoes.

Select fresh tomatoes at their best quality and flavor. Use tomatoes free of cracks, spots and growths, wash tomatoes and drain them. Place the tomatoes in a bowl of bowling water. Blanch them 30 to 60 seconds or until the skins crack. Remove them from the bowling water. Dip immediately into the cold water.

Slip off the skins of the tomatoes. Trim away any greens areas. Leave whole or cut into halfs or quarters. Place them into a saucepan adding just enough water to cover.

Boil gently 5 minutes if you are doing hot pack.

If you are using the raw pack method you do not have to boil the tomatoes.

Ideas to use your tomatoes: chile, lasagne, pasta, pizzi, stir fry them with winter squash and bacon and use parmesan and romano cheese on pasta or Italian and Mexican recipes.

Buy tomatoes at your farmers market or grow them in your garden. They are good fresh from the farm or homestead.

MARY'S HOMESTEAD uses no chemicals and we grow everything we eat organic.

MARY'S HOMESTEAD HAS A LINK THAT GIVES YOU THE DIRECTION OF HOW TO CAN.
THIS IS THE USDA LINK AND IT GIVES YOU THE RECIPES AND DIRECTIONS FOR ALMOST EVERY FOOD YOU WOULD CAN.
CLICK ON: http://www.maryshomestead.com/id93.html

THE TOMATO HANDBOOK

IS NO LONGER FOR SALE.

YOU MAY MAKE YOUR OWN

TOMATO HANDBOOK.

BELOW IS SOME TOMATO

RECIPES.

CALZONE WITH TOMATOES AND DEEP-DISH PIZZA DOUGH.

1 TABLESPOON OLIVE OIL, 1 MEDIUM ONION, FINELY CHOPPED, 1 CLOVE GARLIC, MINCED, 1 CUP ( 8 OUNCE) RICOTTA CHEESE , 1/3 CUP CHOPPED TOMATOES, 2 TABLESPOONS CHOPPED FRESH PARSLEY, , 2 CUPS , ( 1/2 POUND), SHEDDED WHOLE MILK MOZZARELLA CHEESE, CORNMEAL FOR BAKING SHEET , OLIVE OIL,

DIVIDE DOUGH INTO 2 EQUAL PORTIONS, ROLL EACH HALF OUT ON A FLOURED SURFACE TO A 12 INCH CIRCLE & SPREAD HALF OF THE RICOTTA FILLING OVER HALF OF EACH CIRCLE OF DOUGH, LEAVING ABOUT 1/2 INCH MARGIN.

SPRINKLE EACH CIRCLE WITH 1 CUP OF THE MOZZARELLA CHEESE. FOLD CIRCLES IN HALVES OVER THE FILLING, MOISTENING AND PINCHING EDGES TOGETHER TO SEAL. PREHEAT THE OVEN TO 350 F. SPRINKLE A LARGE GREASED BAKING SHEET LIGHTLY WITH CORNMEAL. PLACE THE CALZONES WELL APART ON PREPARED BAKING SHEET. LET RISE UNTIL PUFFY. ( 12 TO 15 MINUTES). BRUSH TOPS LIGHTLY WITH OLIVE OIL, THEN SERVE HOT.