I had planned a completely different post for today, but my garden had other plans.
So, I’ve been preserving tomatoes, and plotting about how to use gargantuan zucchini’s.
First, prepping the tomatoes to dry. Just slice them in 1/2 to 3/4 inch slices. I usually cut large Roma’s into 1/3 and if any of them are really small I cut them in 1/2.
That’s it. Place them in the dehydrator and turn it on. I’m not even sure how long it takes, but when they’re done they will be leathery with very little moisture left.
Next, my top secret tomato storage technique ;-).
O.k., maybe you’re heard of it before.
Wash the tomatoes. Let them dry, and label your freezer bag.
Then, place the tomatoes in the bag, seal it and pop them in the freezer. Tricky, huh? The beauty of this method really comes out when it’s time to use the tomatoes. The freezing process cracks the skins so when you’re ready to use them, just run them under warm water and the skins slip right off.
Now, for tonight’s dinner plan.
Fresh corn fritters from Vegan with a Vengeance
Zucchini Soup (scroll down for the zucchini soup video)
and hmmm, maybe sliced tomatoes 😉
If you want to watch a demo of the soup prep., click on the photo above the recipe. Which is helpful, because in the recipe she neglects to mention that the cashews are to be blended with water in a 1 to 3 ratio (so use 1 1/2 cups water for this recipe). And that it is about 2 cups of fresh basil that she’s throwing in. I’m planning on cutting this recipe in half.