I Had To Wait, But Now There Are Tomatoes


Ginnie BakerIt took a long time this year, but now I have tomatoes! The plants look pathetic but the tomatoes are great, juicy and sweet.


Because they ripened slowly and not too many at one time, I’m trying something different this year. Instead of canning them, I found a page on the Internet on how to freeze them either whole or put them in the food processor and chop or juice them. It’s really easy and I hope they are OK. I’ll use them for soups, stews and pasta sauce. They’ll cook for a long time that way and if I have them chopped too coarsely, I can let them cook down or pulse them in the food processor when they’re thawed.

It’s an experiment for right now! I’ll also use some of the tomatoes to make homemade ketchup. It’s a great recipe from one of my Amish cookbooks.

Easy Tomato Ketchup

3 quarts tomato juice (I use my fresh tomatoes to make the juice)
1 pint 5-percent cider vinegar
4 to 5 cups sugar to taste (I use brown sugar)
1 teaspoon salt
1/4 teaspoon pepper
1 onion quartered
2 cinnamon sticks
2 tablespoons dry mustard

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