I’m new to canning and to gardening, so it’s a multifaceted question. I grew these tie dye tomatoes not really knowing anything about them and they turned out to be really chock full of gel and seeds. So much so that they feel over ripe when they’re not, much more full of liquid than a normal tomato.
I have a lot and want to make use of them, but not sure what to do with them. I was planning to make a bunch of pasta sauce for canning with my other tomatoes and hesitant to throw these into the mix. Has anyone worked with them before?
by mannershmanners
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Slice those bad girls up! Add salt and pepper and enjoy! My favorite late night snack tomatoes.
>I grew these tie dye tomatoes not really knowing anything about them and they turned out to be really chock full of gel and seeds. So much so that they feel over ripe when they’re not, much more full of liquid than a normal tomato.
Controlling the water content is easy. Just like with any other sauce/jam/chutney making process, if the food is too watery, you simply reduce it to a thicker consistency by simmering a little longer.
That’s a sandwich tomato not a canning tomato. You want to use a paste type tomato like plum or Roma for canning.