San Marizano Tomatoes

Hook_emHornsfan_74 · August 22

Question everyone. We have had an insane amount of rain out here in West Texas so our tomato plants have gone crazy. Does anyone have a suggestion on what I can do with all these tomatoes? I don’t want them to go to waste.

fishlessman · August 22

Hook_emHornsfan_74 said:

Question everyone. We have had an insane amount of rain out here in West Texas so our tomato plants have gone crazy. Does anyone have a suggestion on what I can do with all these tomatoes? I don’t want them to go to waste.

I can sauce with the red ones and Piccadilly for hot dogs with the green. Those plants grow crazy up here,, 12 foot plus and loaded

Botch · August 22

Sure wish they shipped easily....

@Larry K, do you know of any recipes for lacto-fermenting tomato juice? I haven't seen anything like that, but it sounds intriguing.

GrateEggspectations · August 23

Had an abundance of San Marzanos last year when a neighbour unexpectedly gave me a huge Home Depot pail full at the end of last season. I blanched them, peeled them, then vac sealed them (likely in 1lb portions, I am guessing, though I could be wrong) and froze them. Then used them at my leisure for spaghetti, chili, and various other cooks. Not a morsel was wasted and all was thoroughly enjoyed.

I probably documented it here somewhere. Maybe our resident sleuth @Canugghead can find the post. 😉 He’s like A.I. without the “A”.

lkapigian · August 23

Botch said:

Sure wish they shipped easily....
@Larry K, do you know of any recipes for lacto-fermenting tomato juice? I haven't seen anything like that, but it sounds intriguing.

You sure can, larger tomatoes , quarter put in containers add basil or whatever, 3% brine for a week transfer to refrigerator….. I’d go as far as blitzing it up and make a fermented ketchup

caliking · August 23

Back when we lived in IA, caliqueen grew 80 lbs of tomatoes annually. We started out blanching, and freezing, some. Then, we'd just freeze them, to make it simple. Still good in all kinds of stuff.

A frozen tomato from your garden, will beat a store bought tomato, any damn day (fresh tomatoes still win for certain things, but you know what I mean).

fishlessman · August 23

GrateEggspectations said:

Had an abundance of San Marzanos last year when a neighbour unexpectedly gave me a huge Home Depot pail full at the end of last season. I blanched them, peeled them, then vac sealed them (likely in 1lb portions, I am guessing, though I could be wrong) and froze them. Then used them at my leisure for spaghetti, chili, and various other cooks. Not a morsel was wasted and all was thoroughly enjoyed.

I probably documented it here somewhere. Maybe our resident sleuth @Canugghead can find the post. 😉 He’s like A.I. without the “A”.

I peel half and can with salt and a little lemon and basil to use for any dish with canned tomato. Never lasts the winter. If I had a big freezer I would go that route and have done that in the past with ziplocks and cherry tomatoes.

6baluts · August 23

You could make s great Arrabbiata Pasta Sauce (Spicy) for your next pasta night?

Botch · August 23

lkapigian said:

Botch said:

Sure wish they shipped easily....
@Larry K, do you know of any recipes for lacto-fermenting tomato juice? I haven't seen anything like that, but it sounds intriguing.

You sure can, larger tomatoes , quarter put in containers add basil or whatever, 3% brine for a week transfer to refrigerator….. I’d go as far as blitzing it up and make a fermented ketchup

Thanks!

Botch · August 23

caliking said:

Back when we lived in IA, caliqueen grew 80 lbs of tomatoes annually. We started out blanching, and freezing, some. Then, we'd just freeze them, to make it simple. Still good in all kinds of stuff.

A frozen tomato from your garden, will beat a store bought tomato, any damn day (fresh tomatoes still win for certain things, but you know what I mean).

Thanks for this too. I'd read years ago that "there is no way to economical way to freeze a tomato", and the fact that you can't buy frozen tomatoes in the market bears that out, but, doing it at home levels sounds like it works.
Here in UT we're halfway thru green chile roasting season. Last year I was thinking about buying a chest freezer for the basement, but didn't make the jump. I need to do this, both to buy my annual bushel of chile (two, as I actually want to try icing a separate bushel immediately after roasting, as someone here (who sells his own salsa) recommended (sorry I can't remember your name/handle!).
Knowing I could freeze tomatoes while they're still in season, and make more homemade sausage than I currently have room for (that damn freezer compartment in my kitchen fridge shrinks every time I open it) makes this purchase even more urgent. Need to go shopping again tomorrow...

Canugghead · August 23

@GrateEggspectations Found these, don't recall reading your canning post last year

https://eggheadforum.com/discussion/comment/2742976#Comment_2742976
https://eggheadforum.com/discussion/comment/2742472#Comment_2742472

GrateEggspectations · August 23

@Canugghead

I knew you’d come up with something. Not sure if I didn’t post, if I posted in a prior year, or if I posted numerous times on separate threads. 😉

Elijah · August 23

Peeled and canned whole. I use the hunts San marzano ones for anything that needs tomatoes.

Gulfcoastguy · August 23

You could quarter them and dehydrate them if you have a dehydrator. They can be tossed into soups or chilies later.

BeanHead · August 23

I just freeze mine rinsed whole with the stem scar cut off if I don’t have time to pressure can sauce or salsa. I just use zipper bags because I usually use them in a couple months so they don’t need the airlock. I keep the green and reds in separate bags just to minimize future hunting for the color I want.

shtgunal3 · August 26

I canned several jars of tomato juice and several jars of salsa this summer. Both turned out great. Was going to do pasta sauce but ran outta tomatoes

RLS · August 27

Botch said:

caliking said:

Back when we lived in IA, caliqueen grew 80 lbs of tomatoes annually. We started out blanching, and freezing, some. Then, we'd just freeze them, to make it simple. Still good in all kinds of stuff.

A frozen tomato from your garden, will beat a store bought tomato, any damn day (fresh tomatoes still win for certain things, but you know what I mean).

Thanks for this too. I'd read years ago that "there is no way to economical way to freeze a tomato", and the fact that you can't buy frozen tomatoes in the market bears that out, but, doing it at home levels sounds like it works.
Here in UT we're halfway thru green chile roasting season. Last year I was thinking about buying a chest freezer for the basement, but didn't make the jump. I need to do this, both to buy my annual bushel of chile (two, as I actually want to try icing a separate bushel immediately after roasting, as someone here (who sells his own salsa) recommended (sorry I can't remember your name/handle!).
Knowing I could freeze tomatoes while they're still in season, and make more homemade sausage than I currently have room for (that damn freezer compartment in my kitchen fridge shrinks every time I open it) makes this purchase even more urgent. Need to go shopping again tomorrow...

Botch,
Just my 2 cents here on the chest freezer. Go with an upright unit if you have the vertical space. They take-up approximately the same footprint and are much easier to access and organize. The the chest freezer I had you needed to move 4 things around to get to one, then all the others would fall to the bottom. Mine was a manual defrost so during that time I found all the artifacts that hit the bottom

San Marizano Tomatoes

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