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We had a few weeks of hot dry weather so the tomatoes are a little smaller than before but the flavor is more concentrated, very good flavor. I vote for the beefsteaks to have the best flavor and they are excellent slicing tomatoes for sandwiches and hamburgers. I already canned over 100 jars of tomatoes so I have no idea what to do with all these. Eat a few and give the rest to friends. I made some excellent Tomato Basil soup last week with the Roma. I might make a pot of Chili tonight with these Roma. The homeless shelter might want them.

[img]https://i67.photobucket.com/albums/h292/mikeweaver/Tomatoes.jpg[/img]

100 jars!! Wow. Nice tomatoes and harvest.
The homeless shelter is a good idea.

Wow, O.o.

That is one healthy crop, congrats on the success!

Regards,
D

I too just had another HUGE harvest. I already froze 42.5 pounds (hook weight, if it was meat) and I just harvested 25 gallons (two 10 gallon buckets and one 5) with another 10 left to harvest (at least).

Do you mind posting your recipe for that soup? It sounds great!

You can also donate to a local food bank. Lots of those accept fresh produce, just call around! Great haul!

I too would like that recipe if you don't mind. I have many tomatoes and plenty of basil.
how long do you boil your jars when canning? I was told 25 minutes..

N2H2o wrote:I too would like that recipe if you don't mind. I have many tomatoes and plenty of basil.
how long do you boil your jars when canning? I was told 25 minutes..

I wash my tomatoes then slice them in half. Fill a 3 gallon pot with tomatoes and cook until they boil. Mash with a potato masher then strain off the skins. This leaves all the pulp, seeds and juice in the pot to be canned.

I wash my jars then fill them 1/2" from the top with tomatoes. Add 1/2 tsp salt to pints and 1 tsp salt to quarts. Put on the lids screw the rings down tight. Pressure can pints 20 minutes and quarts 25 minutes at 15 psi. Let them cool naturally inside the canner for several hours.

Looks like a great harvest. The big ones sure look tasty.

Wow, well done, those look so yummy

Great harvest. Your tomatoes look fantastic!

Hope you don't mind if I show a few of the hauls that I got this year?

[img]https://i211.photobucket.com/albums/bb122/daylilydude/2009%20veggie%20beds/2009tomatoes014.jpg[/img]

[img]https://i211.photobucket.com/albums/bb122/daylilydude/2009%20veggie%20beds/July14th.jpg[/img]

[img]https://i211.photobucket.com/albums/bb122/daylilydude/2009%20veggie%20beds/2009tomatoes.jpg[/img]

[img]https://i211.photobucket.com/albums/bb122/daylilydude/2009%20veggie%20beds/2009tomatoes015.jpg[/img]

[img]https://i211.photobucket.com/albums/bb122/daylilydude/2009%20veggie%20beds/todaysharvest8-11-09001.jpg[/img]

Very nice harvest PepperDude. It looks like you have a good variety too.

I like to make roasted tomato sauce with my tomatoes. Any type will do, but Roma gives the thickest sauce.

Cut the tomatoes in half top-to-bottom, cut out the hard stem piece. Place them, single layer, open side down in a heavy roasting pan that has been coated with olive oil (as much as you like). Add several cloves garlic, minced or pressed through a press. Add salt to taste, top with a little more olive oil and some fresh basil chopped up. Put in oven at 375 for as long as it takes for the skins to start darkening-usually 1/2 hour or so. Put the whole thing in a food processor and give it a whirl to a consistancy you like. Freeze in amounts you will use in the future. I like about 1 cup portions. Use throughout the yr. on all sorts of things. Yumm.

This is a thick hearty type sauce and very tomatoey tasting. My favorite roma is 'San Marzano' which I grow from seed and is available at Territorial Seeds. They are huge roma's.