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| I've got the oven going, roasting beefsteaks and paste tomatoes after cutting out the bad spots. I'm freezing these - in fact, we may use them in soup this weekend. But I've got a lot of cherry tomatoes going soft, mostly yellows, Dr. Carolyn, Galinas and some Ester Hess. No Sungolds. And some Green Doctors. Would the roasted cherry tomatoes be good in a sauce (like the Sungold sauce) or soup? What about the green ones? I'm a little leery of throwing Green Dr (esp. overripe ones) in with the yellows since I don't want to spoil the whole pan - sometimes they can taste pretty nasty when overripe. The yellows are bland to me, but I suppose they can be spiced up in a sauce or soup (if anyone has a recipe, doesn't have to be canning recipe, I'd appreciate it. It's going to be in the mid-60's and showers all day Saturday so I'm sure fife & drum corps and spectators/family would appreciate soup, we are doing 2 meals on Saturday so will have propane stoves/grills going and will be running pans up the road from the American Legion hall). |
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| Never mind - I crushed and pureed them in a food mill, have 2 half gallons of puree in fridge to use for soup on Sat if they say they need it - if not, will it be OK to can Sat AM or do I need to do it Friday night (should be home about 10pm)? Or I suppose it's best to freeze Friday morning and then thaw to use Sat or whenever I can get around to canning it? I took 2 pies out of the freezer Thursday night so now I have room. |
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