One of the treats of a backyard garden is the joy of being able to eat those ripe tomatoes directly from the vine.
Toasted bacon, tomato and cheese sandwiches quite often make up the full meal before the family heads to the garden to pick a few more for another day.
But don’t forget to prepare for the months when the garden plot is covered with snow. This week’s recipes for stew and mincemeat make use of both ripe and green tomatoes.
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Stewed Tomatoes
8 cups ripe tomatoes, skinned and chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
2 tsps. celery salt
2 tbsps. sugar (or less)
1/4 tsp. salt, optional
Pour boiling water over ripe tomatoes in a large bowl. Remove stems and skin then cut into several pieces and place in a large pot.
Add celery salt, sugar and salt and stir.
Microwave pepper and onion for 2-3 minutes until tender then add to the tomatoes.
Cover pot and cook on low for 10-20 minutes, stirring occasionally. Be careful mixture does not burn.
Spoon mixture into sterilized jar, leaving 1/2 inch head space. Cap and seal. Process in a hot water bath for 15 minutes for pints or 20 minutes for quarts. Cool completely, check to make sure all lids have sealed. Store in cool, dark place.
Note: Rather than the canning method, the prepared tomato stew may be spooned into plastic containers for the freezer. Cool completely before placing in freezer.
Note: Pre-cooked lean ground beef may be added to hot mixture to make hamburger-tomato soup.
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Green Tomato Mincemeat
5 lbs. green tomatoes
5 lbs. MacIntosh or Spartan apples
2 lbs. seeded raisins
1 lb. sultana raisins
1 lb. mixed fruit peel or chopped glazed cherries
2 lbs. currants
1 lb. beef suet
2 lbs. brown sugar
2 tbsps. ground cinnamon
2 tsps. salt
1 tbsp. each of mace, cloves, nutmeg and allspice
1 cup grape juice
1 1/2 cups vinegar
1 cup water
Wash and remove stems and all spots from green tomatoes. Cut in quarters then put through meat chopper. Place chopped puree in large pot, cover with cold water and bring to a boil. Boil 5 minutes then drain through a strainer. Set aside.
Peel and core apples and put through chopper. Add to tomatoes.
Wash and dry raisins. Add to tomatoes and apples. Add all other ingredients, stir then add water.
Slowly simmer until mixture is clear and thick, stirring frequently so mixture does not burn.
Spoon into sterilized quart jars, apply lids and cool. Makes about seven quarts. Store in cool place.
Note: Mixture may also be frozen.
Use for pies, tarts, loaves and cookies. For a quick dessert, warm a bit of mincemeat and serve over ice cream and top with whipped cream.
A dash of brandy or rum may be added towards the final minutes of cooking.
Joyce Walter can be reached at ronjoy@sasktel.net
