|Persimmon tomato on placemat with Italian scene|
But we Glad farmers like our tomatoes to be more smoothly globe-shaped, not with the big shoulders and deep grooves of these Rainbows, or Big Rainbows as they are called on the nursery websites. I have mostly dipped them in boiling water so that I could easily peel them and cut them into chunks for the freezer, but when I took 15# of them to church last week they were scooped up fast.
Well, we haven't been able to keep up with eating them fresh anyway. I have been freezing quarts and quarts. Even on the morning of my departure for the mountains I quickly scalded some Early Girls, and when I ran out of time I stashed them in the freezer whole with skins on. I figure the skins will come off just as easily when I defrost them again. I hope I'm right.
|flesh of Rainbow tomato|
So as not to let tomatoes take over my blog the way they have taken over the kitchen, I'll consolidate tomato stories here, and show you my latest pot of Cherry Tomato Soup. This batch I cooked down a bit more than usual - so that I will have a better chance of fitting it into the freezer that is getting maxed-out.
After stewing the tomatoes and basil for a couple of hours, I added a little cream and chicken broth and puréed some of it before serving it with a meatloaf dinner. So yummy.