Tuesday, August 16, 2011

Enjoying Summer's Bounty

Today, after the Red Hot Sauce that was leftover from canning yesterday had had a chance to cool down in the fridge, I tried it on some chips. It's not quite what I was after, but it's interesting and tasty. I don't eat shrimp, but I keep thinking it might be a nice cocktail sauce for shrimp. I sent the remaining leftover sauce to work with Jeff and it was eaten right up!

Because I had tomatoes all washed and taking up space on the counter, I skinned some and bagged them for the freezer. I did 8 bags of just plums, about 5 tomatoes per bag.

Then, I did some mix bags with yellow, orange and red varieties.

I just froze them in small amounts as I anticipate adding them into dishes that need a little tomato texture. They will be good in my chicken chasseur and vindaloo, for example. I don't really mind some seeds, so I left them in.

The end is in sight for the tomato harvest. I'm going to start pulling out some plants. I may do a few more small batches of sauce or skinned tomatoes, but mostly we will just eat the cherry tomatoes and a few others.

We don't seem to tire of Eggplant Parm! I made another batch for dinner tonight. Each time it is a little different.

Lately, my tomato sauce has a lot of sweet bell peppers, both green and yellow.

All ready for eating!

1 comment:

2paw said...

Oh, your sauce sounds perfect for making cocktail sauce for prawns!! I love prawns and prawn cocktail, no matter how old fashioned it is!!
I can't believe your tomato season is almost over.