![]() Step 1: Gather Your Pans: Start with the number of baking pans that will fit in your oven (if you've got a lot of tomatoes - you can always do one pan at a time for smaller batches). 1/2 teaspoon crushed red pepper flakes, optional - I now add this all the time for that bit of spice we enjoy.ĭetailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:.teaspoons each salt and pepper, to taste.About 1 teaspoon each dried herbs of choice: thyme oregano, basil OR 1+ tablespoon fresh chopped herbs.balsamic vinegar - a KEY ingredient, no substitutions if at all possible.Any other vegetables on hand, roughly chopped: zucchini peppers, carrots, celery (optional).6 pounds tomatoes, cored and cut in half (pounds are approximate - fill your roasting pan in one layer with tomatoes) - plum or paste tomatoes are great, but you can use any type.You'll want to keep the garlic, balsamic, herbs, and seasonings the same (adjusted to your taste if needed).įor each large roasting pan you will need: This makes it a star for using up slightly old garden tomatoes, the zucchini that's starting to shrivel, or the last bits and pieces in your veg bin or CSA box. Since this is a fresh or freezer sauce only (NOT safe for canning - more on that below), the produce ingredients are truly flexible. It's a recipe that fits into almost any schedule - you can get going while you're making dinner, then puree it and freeze it after. Its also helps that it's super easy to make, takes care of a lot of tomatoes at once, and even uses other vegetables that I have if I want to add them. However, the number one way I use our tomatoes is to make this incredible roasted tomato sauce that I freeze to use all year long. ![]() Zucchini, Corn & Tomato Saute.well, the list could go on and on.When I've got tomatoes in buckets and bowls all over my kitchen, visitors will always ask when they see them, "what are you going to do with all those tomatoes?" Having this sauce in our freezer is like having a stash of organic, healthy, so good-it'll-make-your-eyes-roll convenience food ready whenever you need it. ![]() Next to Addictive Tomato Chutney it's probably everyone's favorite recipe and always trending here on the site. Tangy and well-balanced flavor, recommend eating fresh or in conserves and salsa.How about an incredible, out-of-this-world, lick-the-spoon flavor roasted tomato sauce that's as easy as it is good? Attracts beneficial insects? No Color Green with yellow striping Fruit Size 1.5 - 2.0" Plant Height 60.0 - 84.0" Plant Diameter 24.0 - 36.0" Hardiness Zone 3-11 Disease Resistance Septoria Leaf Spot Taste Profile Many slicing tomatoes can grow to be 5-7' tall (although in a container they may be shorter) and will need adequate support, so put your containers near a fence or plan on having a structure for them to grow on. Be sure to provide access to full sun, as tomatoes are a heat-loving plant. A smaller pot will require even more frequent watering and feeding. You can do this once a month or every other week at half strength. Tomatoes are heavy feeders, so it is best to fertilize regularly with fish emulsion or seaweed extract. Use a fertile soil mix and water regularly. Selecting a container with drainage holes and then lining the bottom with rocks or gravel can help keep your tomatoes properly drained. It is crucial that your container drains well, as you want to avoid rotting the roots. Water them regularly, but do not to let them sit in water. Plants in containers will need to be watered more frequently than plants in the ground or even in raised beds, as sun on the pot will heat the soil causing the moisture to evaporate more rapidly. Tomatoes have somewhat deep roots and larger pots will give them the room they need to grow and gather nutrients. Your container should be fairly large, at least 24-48" deep and 18-36" in diameter for most varieties. Tomatoes can be quite successful when grown in containers.
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