My Heirlooms!

I am excited.
My Cherokee Purple heirloom tomatoes are finally ripening.

They look a bit different than the standard tomato. They have green shoulders, but are still ripe.
The red is a deep, dusky hue instead of just red, red.
They have a complex flavor that you have to try to really understand what I mean.
The smell is just incredible!

This year I grew Rutgers, Delicious, and Cherokee Purple.
All three are considered heirloom.
I think of the Cherokee and Delicious as more so than the Rutgers.
The Rutgers was developed in the 1940s so it is old enough to be considered heirloom.

When you buy the plants, heirlooms cost no more.
Many times, when you buy the seeds, heirlooms have more seeds per packet.

I love when the tomatoes are ready.
Time to make salsa- fresh and canned.
Can tomatoes for the coming seasons.
And just eat them!

This is a summertime favorite for my daughter and I. We slice up some tomatoes and cucumbers, sprinkle with salt and enjoy!

Do you have a favorite kind of tomato?
Do you have a favorite was to eat them?

Have a great day!

Herbed Pasta with Tomatoes

This is a very simple dish that is great when you have fresh tomatoes and herbs. It can be ready in about 15 minutes.

Ingredients:

1 cup pasta- your choice of shape
water for cooking

2 Tablespoons olive oil
1 clove of garlic, minced
2 or 3 Tablespoons fresh chopped basil
2 or 3 Tablespoons of fresh chopped oregano
1 Tablespoon fresh chopped parsley
1 small to medium size tomato, chopped
Sprinkling of salt and pepper to taste

Salt and heat the water to boiling.
Add the pasta and cook to package directions.
Drain.
Add the pasta back to the pan and add the olive oil, herbs, salt/pepper and chopped tomato.
Toss.
Serve.

Enough for 4 good size servings.

Vary your herbs for a different flavor.

Tuna Creole

I love this stuff. Tuna Creole is a good simple meal that is equally easy on your pocketbook.
In the time it takes to cook the rice, you can have the creole done. Super quick!

Ingredients:

1/4 cup chopped mild green chili pepper
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1-3/4 to 2 cups chopped tomatoes, canned(15oz can) or fresh
1(6 oz) can tuna, drained
1 teaspoon creole seasoning

3 cups hot cooked rice, for serving

Melt the butter in a large saucepan.
Add the chopped pepper and cook until tender.
Stir in the flour, sugar, salt, and pepper.
Gradually add the milk, stirring constantly. Add the tomatoes and bring to a boil.
Continue to stir and cook for 2 minutes.
It will thicken up slightly.
Add the tuna and the creole seasoning.
Stir in and heat through.
Serve over the rice.

Serves 4

Chunky Salsa

This is my recipe for canned salsa. I make fresh salsa as along as I have tomatoes and peppers growing in the garden. But, when winter comes I need salsa in my pantry.
Ready 6 pint jars for canning. You can also get pint size freezer containers instead.
You will also need a water bath canner for canning.

Ingredients:
20 medium size tomatoes- or enough to get 14 cups, chopped
3-1/3 cups seeded and chopped peppers - a mix of jalapeno and bell or Anaheim
2 cups coarsely chopped onions
1/2 cup chopped fresh cilantro or parsley- you can also use 1/4 cup dried
1/2 cup vinegar
5 cloves garlic, chopped finely
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper


Peel and seed the tomatoes. Chop and place in a colander to drain for 30 minutes to an hour.
Place the tomatoes in a dutch oven, probably about 5 quart size.
Bring to a boil and reduce heat.
Simmer, uncovered about an hour til thick and chunky. Stir frequently.
The juicier the tomatoes, the longer it will take to thicken up.
While, the tomatoes are cooking down, chop the onions, peppers, cilantro, and garlic.
Put that into a large bowl and add the vinegar, sugar, salt, and pepper.
When the tomatoes are ready add the pepper mixture.
Return mixture to boiling.
Remove from heat and ladle into the prepared jars.
Seal.
Process in the water bath canner for 35 minutes.
If you prefer, ladle the salsa into freezer containers and freeze for up to a year.

You will get 5 or 6 pints.

If you want mild, use 3 cups bell or Anaheim and 1/3 cup jalapeno.
If you want medium, use half one kind and half the other.
If you want hot, use 3 cups jalapeno and 1/3 cup Anaheim.
Serranos are also good in this salsa.
 

Peeling Tomatoes

Peeling tomatoes is a pretty simple process.

First, you need a large pan full of water.
Bring it to a boil.

While the water comes to a boil, get your tomatoes ready.

Wash them and cut out the core and the blossom end.

With a knife, slash an X in the top and bottom of each tomato.
Doing this will help the skin come away from the flesh of the tomato.

Run some cold water into a large basin or sink.

When the water is boiling, lower 3 or 4 tomatoes into it.
Leave in for 1 minutes.
Quickly remove and put into the cold water.
The cold water will stop the tomatoes from cooking.

Repeat with the remaining tomatoes.

Many of the tomatoes will have skin that looks like it is already peeling away and that is good.

After letting the tomatoes cool for a few minutes, you can start peeling the tomatoes.

With a knife, peel the loosened skin away from the tomato.

That is all there is to it.

Jambalaya Salad

This is no ordinary salad. I stumbled across this recipe while trying to find pasta salad recipes.
It is a great addition to a potluck or even great as a meal, all by itself.

Ingredients:

1-1/3 cups water
2/3 cup long grain white rice
6 slices bacon, cooked and crumbled
6 oz. salad shrimp
1/2 cup cubed ham
1/2 cup chopped green pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped tomato

3/4 cup Italian salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1/4 teaspoon salt
1 garlic clove, minced

In a 2 quart pan, bring the water to a boil.
Add the rice and turn down to medium low. Cover. Cook for 20 minutes or until water is absorbed into the rice.
Fluff and turn out into bowl to cool.
Chop all your vegetables and ham.
If you don't have celery or don't like it, use 1 cup green pepper for the 1/2 cup celery and 1/2 cup green pepper. Still is great that way.
Add the crumbled bacon, shrimp, ham, and vegetables to the bowl with the rice.
In another bowl whisk the Italian dressing, thyme, salt, chili powder, and garlic together.
Pour over the rice mixture.
Stir to coat.
Chill until serving.

Serves 6 as a main dish.

BLT Ranch Dip

This is a dip for snack crackers. It is very addictive. This is the time of year that is perfect for making this dip. The tomatoes are in season and oh so yummy.
It doesn't have lettuce like the L would imply, but it's so good, who cares?

Ingredients:
1 Tablespoon Ranch dressing mix
1 Tablespoon water
1 cup sour cream
1/2 cup mayonnaise
1 pound bacon, cooked and crumbled- don't forget to let it drain
2 cups chopped tomatoes- about 2-3 tomatoes

Mix dressing mix and water in a bowl and let it stand for a few minutes. Add the sour cream and mayonnaise and blend well. Add the crumbled bacon and the chopped tomatoes. Chill until serving.