Tomato Season

Tomato Season

Tomato Season is still going strong. As we turn into September we never really know just how long the season will last. With our hoop house sometimes we see the season going into October.  Though with cool nights on the horizon the field tomatoes may not have that much time left. That means I'm making hay while the sun shines, or rather roasting as many tomatoes as I can and putting them in the freezer. Its just been too hot for me to get the canner out. Our paste tomatoes are particularly great for this since they already have low water content they get jammy rather fast, just as I like them. Pictured below from left to right we have the large Blue Beech, tiny Heinz and the Italian San Marzano. 


Roasted Tomatoes

Hot and Fast: Halve your tomatoes - if you have a lot of Blue Beech you may want to quarter them. Lay them in a baking pan in one layer and coat generously with olive oil. Season with salt and pepper. I roast these in the oven on high heat 425 for about 45 minutes.

Slow and Low: I usually don't add herbs or garlic at high temperature because they tend to scorch in the high heat. If you want herbs and garlic you're better off slow and low. They'll just take longer 4-6 hours at 250. Great if you've got a slow cooking pork shoulder in the oven. 


At this point in the season I'm also thinking of all the recipes I haven't yet gotten to this summer. Its definitely past time for my favorite Gazpacho! 

Gazpacho with Watermelon

1 small piece bread, grilled

2# of tomatoes, seeded and chopped or combination of cherry tomatoes and heirlooms
1 clove garlic, crushed or grated
1 shallot, 1/2 bunch of scallions or small onion chopped
1 small red or yellow pepper, chopped
1 small cucumber, peeled, seeded, chopped
2 -3 Tbsp Sherry Vinegar
1/2 cup olive oil
Salt and pepper

watermelon chopped, smoked paprika to garnish

Add first 7 ingredients together in a blender with 1 cup water. When smooth, slowly add olive oil. Season with salt and pepper and strain into a container. If you want a chunky soup rather than smooth, puree half the veggies, slowly add the olive oil, then toss in the rest of the veggies. Let chill for several hours for flavors to develop. Garnish with chopped watermelon, a dusting of smoked paprika and a drizzle of olive oil. To make gluten free omit bread.