My Father-In-Law’s greenhouse yielded quite a bounty of tomatoes this year, as you can see.
Unfortunately, the growing season in our part of the country does not allow ALL the tomatoes to ripen, so now we need to do something with the green ones. Does anyone have a recipe or two for unripened tomatoes, and will the recipe freeze well?
Here’s Ian making salsa with some of the red tomatoes. Yummy! That will go into the freezer.
This is the recipe we used for the salsa:
Tomato Freezer Salsa
5 large field tomatoes, peeled
2 Tbsp. olive oil
6 green onions, finely chopped
1 jalapeno pepper, seeded and finely chopped*
4 cloves garlic, finely chopped
1/4 Cup chopped fresh cilantro
2 Tbsp. lime juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1. Coarsely chop the tomatoes and place in a sieve over a bowl to drain extra juice.
2. Heat oil over medium heat in a nonstick skillet.
3. Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
4. Let cool.
5. Stir in drained tomatoes.
6. Stir in lime juice, salt, and pepper.
7. Spoon into tightly sealed plastic containers and freeze for up to 4 months.
* For a little bite of spiciness, keep some of the seeds and put them into your salsa with the jalapenos. The salsa we made had NO heat whatsoever without the seeds.