We are getting lots of tomatoes from our little kitchen garden and I am trying to make use of each and every one of them. We've been eating them in salads, on tomato sandwiches and I've been freezing them.
Leave it to me to make a pot of chili on the hottest day we've had so far this year! But, you can't beat the taste of homemade chili, spaghetti sauce or vegetable soup made with fresh home grown tomatoes. You just have to make sure the air conditioning is working well before you decide to cook one of these in the summer time.
This is how I used the tomatoes to make chili yesterday after I got home from work.
I put a pot of water on to boil and dropped the ripe tomatoes in, a few at a time. I set the timer on the stove for 1 minute.
As soon as the buzzer went off I lifted them from the boiling water with a slotted spoon and transferred them to a bowl of ice water With an assembly line going, I continued the process over and over until all of the tomatoes had been boiled for one minute and then cooled.
The tomato peelings slide off as if by magic and there is very little waste. If I tried to peel the tomatoes with a knife, I would never peel them this perfectly. These are all of the peelings from a big bowl of tomatoes.
These are the tomatoes after the peelings were all removed.
Quartering the tomatoes on a cutting board is the easiest way to get all the cores and any spots that need to be trimmed off. After removing the bad stuff I cut the good stuff up into small pieces and added them to the pot that I was using to make the chili in.
I brought the tomatoes to a boil and cooked them until they were the right consistency. I added beans, browned ground beef cooked with onion and bell pepper, chili powder, a little salt and pepper, cumin and whatever else I saw in the spice cabinet that I thought would work.
Yield: Mugs of chili with a little cheese sprinkled on top, served with crackers.
This was a good meal, but it would be REALLY good in October!