Usually only grow 8 plants, but I got some land and decided to do just under 100 to make sauce. Thinking of just blanching them and then putting them through the tomato machine, then simmering them down and canning. Should I be adding onions, garlic, spices, sugar? First time doing this.
by Suitable-Effort-5522
19 Comments
Why are they all unripe? Did your season end due to weather?
You need to find a follow a tested recipe for home canning. You cannot just wing it. You can adjust spices, sugar and salt to your taste, but you must acidify the sauce with bottled lemon juice (not fresh) or citric acid according to the recipe. [Start your research here.](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/) If you do not want to follow those steps, freeze the sauce.
Do these have any blush on them? They look very green. You might be looking at just-under-100 tomato plants worth of fried green tomatoes!
Colorado green chili? And lots of it.
Green tomato relish
I cleaned mine, put them in the blender with seeds and all and let it go for somewhere between 2-5 hours and added spices.
I don’t ever separate seeds and skin, and it tastes delicious every time.
No sugar either, but that’s your call!
Do you like chow chow? It’s a kind of green tomato relish. Perfect with pinto beans and corn bread.
did any of them actually get exposed to frost? if not definitely separate the blushed ones and let them keep ripening
You could roast and freeze some. I make some bomb roasted green tomato salsa. Sometimes when I have the energy I’ll even just make the salsa and freeze in batches.
Pickle these.
I would consider something like salsa verde instead for unripe tomatoes.
Next year get some frost blankets.
You can make salsa verde with green tomatoes instead of tomatillos
I tried to bag ripen mine and they stayed green so I pickled some and made tomato relish with the rest.
In a similar position (although not that many!) I made green passata and it was quite nice. The main challenge was liquidising them as they are so much harder, so they needed cooking first. Made a great addition to a pork and cider stew.
Wait a couple weeks and keep them in cool dark area, most should turn red even if picked very green.
I have never done it personally but I have had salsa Verde made with green tomatos
Put them in brown paper bags inside where it’s warm. I lay mine on the dining table. Try for a single layer per bag. They will ripen.
For the ones starting to blush I just put them on the windowsill upside down.
You can make jam too !