Green Tomatoes Red Tomatoes Canned Tomatoes

So you have green tomatoes and are wondering what to do with them??? Keep reading and you’ll find out 🙂

About 2 weeks ago I started an experiment not knowing if it would work or not!

I have not had much luck with my tomatoes this year.  I started my own from seed and I think I didn’t start the seeds soon enough…by the time the summer was over, they were just producing fruit.  I was hopeful that some would turn red but no such luck!

So one day, I picked about half of my green tomatoes.

I had read online, I think it was “The Farmer’s Almanac” that if you wrapped the tomatoes in newspaper and put them somewhere warm, they would turn red in about 2 weeks.  Can’t hurt to try right?? So I hauled out my old flyers and started wrapping each tomato. I have a green bin for grocery shopping and I used that to store the wrapped tomatoes.  I put them in my laundry room where it’s always nice and warm.

I actually forgot that they were in the laundry room so a couple of days ago I noticed the bin and decided to check the tomatoes.  Low and behold….they were RED!! Beautiful, ripe, red tomatoes.  I could not believe my eyes.

I did lose a couple only because I didn’t check them regularly.
So now…what to do with this sudden windfall of tomatoes.  I had watched an episode of “French Food at Home” that morning and she made canned tomatoes with a couple of ingredients. So that’s what I made…here is the recipe…super easy, no cooking, a few fresh herbs and a hot water bath and I have some nice canned tomatoes for the dead of winter!! YUM!!

Easy Canned Tomatoes

• tomatoes, enough to fill your mason jars
• onion, thinly sliced
• fresh sprig of basil, one per mason jar
• sprig of thyme, one per mason jar

Preparation

Make sure jars are clean and sterilized. I usually run my through a quick wash in the dishwasher.  Have a lid and ring ready for each mason jar.

Put a large stock pot of water on to boil.  Put a round cookie rack in the bottom of stock pot to keep the jars off the bottom of the pan.

Fill jars half full with tomatoes. If the tomatoes are too big, just slice them into big chunks. I had a mixture of small, medium and large.  Add a couple slices of onion, a sprig of basil, a sprig of thyme and fill up with the rest of the tomatoes. Really, really  pack the tomatoes in as they will soften up and settle during the hot water bath and after they seal.

Put on lids, rings and finger tighten.

Once water is boiling, add the filled mason jars…make sure water is covering the top of the mason jars.  I put empty mason jars in to prevent the filled jars from toppling over. Worked great! Check water periodically and if water is below mason jar lids, top up with hot water.

Bring to boil again and once boiling, reduce heat and simmer for 1 1/2 hours.  Remove from stock pot and let sit until cooled.  They will seal and “POP” as they cool. 

Store in your pantry until ready to use. 

I plan on putting mine in the blender to make a tomato puree soup with a little splash of milk, heated on low in a saucepan with a grilled cheese sandwich! Add salt and pepper to taste. Also can be used in soups, stews, or to make a great homemade pasta sauce.

Enjoy! 🙂 

Loving this life living “Around the Bay” DD