Summer is coming to an end. It’s still hot outside, but soon the evenings will begin to cool down, and the mornings will have a pleasant chill. I like summer, but I can’t say that I’m sad to see it go. I’m looking forward to Halloween, which is always fun here at The Delawder Matthews Halloween House, and I’m also looking forward to the tomato crop finally being over. I seem to get overwhelmed each year with the amount of produce we reap from our raised beds, forgetting that twenty tomato plants really do produce a hell of a lot of tomatoes if the weather is nice. This year I’ve been taking the lazy way out, and only cooking the tomatoes down into juice most of the time. It takes a third of the time, and then I can use it in so many other different ways later on. You’ll get many ideas of how to use tomato juice from me throughout this week, including a dessert recipe that is super simple and so darn good. By the end of the week I’m sure you’ll be just as tired of tomatoes as I am, and I do apologize for that, but you’ll just have to humor me.
- Fresh Garden Tomatoes, Cut in Half
- Place all of the tomatoes in a large Dutch oven over medium-high heat.
- After 10 minutes stir the tomatoes, and then place a lid on the Dutch oven and continue to cook for 50 minutes.
- Stir every 10 to 15 minutes during the cooking time.
- Allow the tomatoes to cool for 1 hour.
- Process the cooked tomatoes through a food mill, and then remove the seeds with a fine mesh strainer.
- You can use this tomato juice as a replacement for chicken stock in many recipes.
- Freeze the tomato juice in glass Mason jars for use in soups and stews throughout the winter season.
- Season with salt, pepper, oregano, garlic, or basil.
ORIGINALLY POSTED 08/11/2014
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