Oh that's an easy question... We pick every so often and this is the first picking about 1/2 the 50 foot row. The green one are the ones that fell off the plant because of my big hands, get put in bucket along with the others. There are numerous recipes for green tomatoes. They won't go to waste.That's a lot of tomatoes!
Why do you pick them so green? I always wait until they are more red than that.
Take a tour of an Indiana tomato farm, then follow the trucks to the Red Gold factory in Geneva and Elwood. Every tomato that grows and goes into her jars, passes only through her own hands. Red Gold's super fast processing lines allow, by neccesity, a certain percentage of greens, sours, blossom end rot, stems, grasshoppers, and so forth. (Not dissing Red Gold by any means, that's just how it is.)How does she make paste?...With a 6oz can only $0.45, I find boiling it down at home doesn't make sense-- and that's before the price of LP doubled this year.
There are several ways to make paste. But start with a paste tomato variety, that's meaty and without much water. We grow Amish Paste and another one just called Roma. She'll make paste in the oven in a high wall cookie sheets. She'll do this while she's baking something else in the oven. She's said the oven has 3 racks, might as well use them. So double duty oven, I reckon.How does she make paste?...With a 6oz can only $0.45, I find boiling it down at home doesn't make sense-- and that's before the price of LP doubled this year.
I've frozen tomatoes by just cutting out the stem end and popping the whole tomato into the freezer in plastic bags. You can then peel off the skin as they reheat in the pan later. Eliminates one step and they taste and cook just as good.But what do y'all do with all of that processed tomato stuff?
I have been eating tomato sandwiches every day, giving tomatoes to all our neighbors, and freezing about 2 gallons of peeled, cut up tomatoes.
And I made some tomato sauce for putting on crowder peas, but we couldn't consume that much tomato stuff in 10 years.
And my wife has fried green tomatoes several times.
I mostly grow cherry tomatoes for salads and big tomatoes for sandwiches and sauces. I set out about 12 plants this spring.
By the way, I'm getting ready to plant some fall tomatoes. Last year I picked ripe tomatoes until after Thanksgiving.
I grew San Marzano for a number of seasons, I don't remember how many exactly, we grew both the bush and vine. I liked them for their taste. If I remember correctly one or the other, set tomatoes all at once. The other set tomatoes over the entire season but didn't really produce much of any one point in time (determinate / indeterminate).Despite the drought, we're having a reasonably decent tomato season. Really impressed with the San Marzano variety.
I love my tomatoes in a chopped salad of tomatoes, basil, red onion, fresh mozzarella, and balsamic vinaigrette (sans sugar). Mmmm!
Only problem is, I have eaten so many tomatoes, I have ulcers in my mouth.
Once those heal, I'll be eating more tomatoes.