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Post by michihunter on Jul 30, 2006 17:10:07 GMT -5
Got a ton of Romas in the garden and neeed something to use them in. Also, is alrighht to freeeze them in order to save until I get enough to make it worthwhile? Is there a special technique in doing so?
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Post by hoosieroutdoorsman on Jul 30, 2006 18:30:34 GMT -5
Yes you can freeze them michi,,but you need to blanch them first. Get 1 pot of water boiling,, get a big bowl of ice water. Drop the romas into the boiling water for 3 min`s then take them out and put into the ice water for 5 min`s,,this will stop the cooking process and preserve the bright red color,,works great on green beans,,etc.
I will look through some of my old recipes from my chef days and see if I have a salsa recipe and post it.
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Post by michihunter on Jul 30, 2006 18:34:45 GMT -5
You da man Tracy!! Thanks!! I knew someone here would be able to help. Also if you have it, a stewed tomatoe recipe would be nice too!!  |
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Post by hoosieroutdoorsman on Jul 30, 2006 19:49:53 GMT -5
Will see what I can dig up..how about a crab stuffed tomatoe with mozzerella cheese?
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Post by michihunter on Jul 30, 2006 19:56:15 GMT -5
Fine for me but I'm the only crab eater here |
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Post by hoosieroutdoorsman on Jul 30, 2006 19:57:21 GMT -5
you could substitute salmon  |
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Post by michihunter on Jul 30, 2006 20:41:09 GMT -5
Tuna?
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Post by hoosieroutdoorsman on Jul 31, 2006 3:46:33 GMT -5
Tuna would work fine |
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Post by ScottC on Jul 31, 2006 5:49:45 GMT -5
Like hoosier said, blanching or par cooking works well with most veggies. We par cooked and froze a bunch of Michigan aspargus. Yum.
As for salsa, I have tried a lot of recipes and have come to the realization that basic is the best. I'll dig up a recipe for you Ted.
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Post by michihunter on Jul 31, 2006 7:19:05 GMT -5
Thanks Scott!! |
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Post by fossilman on Oct 18, 2006 15:09:37 GMT -5
Salsa-I have a great one for ya' Bud's...........
6 #'s of tomatoes....Diced,seeded
4 #'s of onion's-chopped
3 #'s of jalepeno's-chopped,seeded
Alittle garlic.........TSP...
salt
pepper
1/4 cup sugar............
Vinagar-just a little for taste....less than quarter cup...
Cook down the tomatoes for 20 minutes..
Add other ingredients,simmer on low for 10 minutes....
Put in pint jars...
process for 15 minutes in hotwater bath......
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