What the heck am I going to do with all these tomatoes! Have you heard of the big outraged that happened on social media? 10 tons of tomatoes dumped in the river in the Philippines, due to oversupply? WTF! Don’t they know that they can preserve these and put it in cans. That’s potentially 10 tons of sweet spaghetti sauce wasted! LOL
Let’s not hate, actually this is nothing new. Study has found that vast majority of produce ( vegetables, fruit, etc…) are wasted all over the world. Tomatoes are one of them. They are rejected based on appearance. Too small, too big, odd shapes. This is not the farmers fault. Supermarkets and consumers have strict standards when it comes to quality.
Regulations need to occur at these markets. Here are some ways to use them , if you have too many.
PICO DE GALLO
INGREDIENTS:
3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
1/3 cup chopped cilantro
1/4 cup finely chopped white onion
1 small fresh jalapeño, finely chopped, include seeds if you want spicy
1 tablespoon freshly squeezed lime juice,
1/2 teaspoon kosher salt
PREPARATION:
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
BRUSCHETTA
INGREDIENTS:
8 plum tomatoes (roma ) or any other tomatoes will do, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
PREPARATION:
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
HOME MADE SPAGHETTI SAUCE
INGREDIENTS:
12 onions diced
1 stalk celery, include leafy parts, diced
1 1⁄2 cups vegetable oil
1 1⁄2 teaspoons black pepper
36 ripened tomatoes
4 garlic cloves, minced
3 tablespoons salt
4 tablespoons sugar
2 tablespoons oregano
2 tablespoons basil
2 tablespoons thyme
12 bay leaves
2 small can tomato paste
DIRECTIONS
Saute’ onions and celery in vegetable oil.
Add salt and pepper to taste
In a large pot, place the whole tomatoes, garlic, salt, sugar, spices and onion/celery mix.
Bring to a good rolling boil.
Add paste last, one can at a time.
PROCESS IN CANNING JARS THEN FREEZE.
