Salsa

The tomatoes picked at the end of fall last year have riped in the food cellar and have lasted well until now. It’s time to make the last ones into a salsa. 

It’s a mix of mostly tomatoes with sweet peppers, chili peppers, onions and garlic along with a good portion of oregano, basil, sage, rosemary and thyme simmered with soy sauce for a couple of hours. 

Then ground to a pulp. 

It’s either used now for homemade pizza, lasagne and such or stored in the freezer for later use. 

In one portion I added lingon berries and miso after cooling for a new flavor sensation. 

 

Ripening

The pumpkins are bigger and nicer this year in spite of the lack of rain and watering. And ripening just fine. 

Tomatoes

The tomatoes seem to be ripening all at once. What to do?

Cut some in half.

Dry them a little in the oven at lowest heat.

Preserve them in oil.

I should have had them downstairs where it’s cooler for later ripening, but these are just as tasty.

Fall tomatoes

I have kept the tomatoes alive until now by covering them on frosty nights. Now they look very scraggly and don’t ripen any more in the cool weather of autumn.

It’s supposed to get colder again, so I’ve taken them all in to ripen indoors.

Last year we had tomatoes ripening well into December.