How to Preserve Fresh Tomatoes
Posted: Monday, November 24, 2008
by Carol Miller
Bric-A-Brac Korner
Wash tomatoes and cut out small core. Cut in quarters. No need to peel. When tomatoes are thawed out, the peelings just slide off easily. Put in freezer bags, but only enough in each bag that you plan to use in any one recipe. Store in freezer until ready to use. When unthawed, skins come off easily.
Use tomatoes in any dish that calls for tomatoes, except fresh salad.
SCALLOPED TOMATOES
3 Tablespoons butter or margarine Dash cayenne pepper
1/4 Cup minced onion 3 1/2 Cups tomatoes
2 Cups fresh bread crumbs 1/4 Cup fresh bread crumbs
1/2 Teaspoon sugar 1 Tablespoon melted butter or
1 Teaspoon salt margarine
1/4 Teaspoon pepper
Start heating oven to 375F. In 3 tablespoons butter in small saucepan, saute onion until tender. Add 2 cups bread crumbs, sugar, salt, pepper, cayenne. Arrange layer of tomatoes in greased 1 1/2 quart casserole. Top with layer of onion-bread mixture. Continue until all is used, ending with tomatoes on top. Combine 1/4 cup bread crumbs with 1 tablespoon butter; sprinkle over tomatoes. Bake, uncovered, 45 min. Makes 5 or 6 servings.
For 2: Halve ingredients; use 1 quart casserole.
To grow an organic vegetable garden, please refer to my blog.
This Article has been viewed 170 times. (Not updated in real-time.)
No comments yet.We want your comments! If you can read this, you don't have javascript enabled, so you can't use this comment system. Please enable javascript.