Last year, a friend of mine gave me all her remaining green tomatoes as the warm Summer nights came to a close and the promise of vine-ripened heirloom tomatoes disappeared. Green tomatoes have the tartness of tomatillos, not to mention the colour, so I turned them into a verde sauce. Cutting them into huge chunks and stewing them with onions, garlic, and hot peppers. Then froze it. This makes for a wonderful cheese (or kale/greens) enchiladas verde later in the winter.
But this year, I decided to experiment with ripening. I took each of her tomatoes, wrapped it in newsprint and put them all in a cardboard box. In addition to her array of huge heirlooms, I had many green paste tomatoes of my own from my ever failing veggie garden. Those i just tossed in a brown paper bag and rolled closed. Over the next two weeks, her tomatoes all softened and turned a lovely shade of red. In turn, I tossed them into the freezer just as they were.
|turning unwanted unripened fruit into red gold|
With a bit of sauce left over, I made my first bloody mary. quite excellent. The tomatoes had gone from tart to purely tomato. Really pretty amazing.
|Simply slice the paste tomatoes and add to the rack|
|several hours later... "sundried" tomatoes.|
Now as we move out of the easy gardening season, I am once again looking forward to the winter CSA with Everblossom Farms in Pa.