When the summer heat is intense, we break out the slicer/grater attachment for no cook salads and slaws that can easily be bulked up with your protein of choice for quick lunches and dinners without heating up the kitchen.
We all know that store-bought tomatoes taste terrible in the winter, actually they often taste pretty watery and bland most of the year unless your grocery store carries heirlooms or locally grown ones. Even then, they’re usually a far cry from ones picked right out of the garden. But there is an exception to this rule: grape tomatoes. They somehow taste good no matter what time of year it is. And in the dead of winter when your plate needs a little splash of freshness to get through the gloomy days, grape tomatoes are an excellent substitute for canned tomato products when making sauce.
As we reach the height of summer here in Georgia, the tomatoes are turning from green to a beautiful bright red and childhood memories start pouring in. I set out to create this post as one of our bonus posts for subscribers only. As I tested recipes I realized it was much more than just bonus material. This post began to morph into three actual recipes. A basic ketchup recipe, a “fancy” ketchup recipe and a basic pizza sauce. The “fancy” recipe is a bit of a cross between ketchup and bbq sauce and the pizza sauce will have a bit more of a feature in September when we dedicate an entire post to pizza!
Now, the really funny part about this post being one that I created, is the fact that I really don’t like tomatoes. I like ketchup just okay, I’m pretty picky about pizza sauce, not really a fan of marinara, and I absolutely can not eat a tomato raw! My husband actually laughed when I told him my subject for this post. My dislike for tomatoes goes pretty far back into my childhood. I believe I was around 13 or 14 years old and though my parents had always planted a garden each year, this particular summer, my dad decided to plant 96 tomato plants. Yes, you read that correctly. 96 TOMATO PLANTS! My parents had four new dehydrators and they were playing around with the idea of slicing the tomatoes, dehydrating them for several days until they were dry and crispy, and then they would blend the dehydrated tomatoes in a food processor making a tomato powder. It was pretty ingenious as they were able to put up 800 tomatoes that summer in just 8 quart-size jars. My mom was then able to use that powder in soups, stews, re-hydrate with just a bit of water to make her own tomato paste and even added the tomato powder to tortilla and pasta dough. All of that was wonderful but to a teenage girl who already didn’t care for this particular piece of produce, the act of picking several 6 gallon buckets of tomatoes, slicing and laying them in the dehydrator just to repeat the entire process three days later was not my idea of a fun summer activity. With all that said, I actually enjoyed testing these recipes and I hope you enjoy them as well.