Tomato plants are relatively easy to grow, with the initial tying, some watering and beautiful summer sunshine growers will be proud to see the little yellow flowers turn into green fruit which will then ripen to sweet and scented tomatoes.
Home growers always have to face the problem of the abundant produce. Ripe tomatoes can be kept for over a week by putting them on a piece of carton in one layer. They can be used for salad and sandwiches or afternoon snacks, or the famous pa amb tomàquet. Here are some suggestions for preparing and storing the tomatoes.
Tomato Juice
One easy recipe for tomatoes is to make tomato juice. Homemade tomato juice is not to be compared with what is sold in supermarkets. Home growers can afford the luxury of making their own. It is an excellent thirst quencher. Besides, its by-product can be used for other dishes. An electric juicer certainly makes life much easier. One litre of juice takes around 3 kg of tomatoes. Depending on the size of the tomatoes, cut them in quarters and remove the core and the stem.
Different from commercial tomato juice, the homemade product is much thinner containing a high amount of water. Depending on individual taste, after letting the juice sit for a while, the water will be separated and can be discarded if so preferred. If not, simply shake them well before serving.
The tomato juice can be mixed with other vegetable juice, such as cucumber and celery.
Do not discard the pulp, which can be used for making sofrito, stir-fry tomato.
Sofrito
Sofrito, stir-fry tomato, is an essential component in Spanish cooking. This is not the traditional recipe but a personal variation.
- Remove the pulp from the electric juicer and reserve.
- In a frying pan, fry with olive oil a sliced onion (or 3 shallots) until translucent.
- Add 2 cloves of chopped garlic, and then the pulp of the tomatoes.
- Put a few leaves of basil, a pinch of ground all spice and salt, and a teaspoon of sugar.
- Cook for an hour.
It can then be transferred to a glass container and boiled in a water bath for at least 15 minutes. After that, it is ready to be kept for later consumption.
Sofrito is often used for elaborating paella, fideuà, soupy rice dishes and stews. This can be used as a base for tomato sauce to accompany meat or fish dishes or even pizza topping.
Gazpacho
This delicious and refreshing cold soup has gained international fame. Indeed it is a perfect summer dish. Moreover, it is one of the easiest vegetarian soups.
Once again, this is not a traditional recipe but a personal variation which takes advantage of left over bread and abundant ripe home grown tomatoes.
- 1 litre tomato juice (3 kg ripe tomatoes, see above)
- 700 gram cucumber
- 100 gram old bread
- Make the tomato juice.
- Cut the cucumber in small trunks and put them in a big bowl with the old bread.
- Use an electric blender to mix the two ingredients together.
- Mix these with the tomato juice.
- Adjust salt and pepper according to taste. Home grown vegetables usually have a stronger taste, beware of the salt.
Healthy Quick Recipes for Tomato Home Growers
It is indeed a luxury to be able to grow tomato plants at home. Every time the wind touches this generous plant the exquisite scent fills one's nostrils. The recipes above can all be bottled and kept. They are easy and quick to prepare, extremely tasty and beneficial to health.
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