Tomato time. I take advantage of cooler nights and melt down chunks of paste tomatoes with a little olive oil and salt in a 225 degree oven overnight to make tomato paste. After I mill out the skins and cook the rest of the water out, I freeze the paste in ice cube trays. I’ll do this several times during tomato season to keep up with the harvest. Not everything needs to be canned/preserved in big batches!
For a change of pace, try my green and red pizza sauce, cooked similarly to tomato paste but with more seasoning and green tomatoes. You don’t need any special equipment for this one!
And later in the season, you can bet I’ll use up all the rest of the paste tomatoes in my ketchup recipe, one of the best recipes I’ve ever developed.
This year my always huge tomatoes got away from me in the dry heat, and I’m battling an even more severe blossom end rot issue than usual. It’s clearly a calcium/fertilizer deficiency, since they grew so fast and I thought I had covered my bases with my usual treatment of dried milk and eggshells, plus even watering. Even a calcium infusion late in the game didn’t help much. Kind of mad at myself, since I’ve now lost about 75% of the plum tom crop, but I still have huge numbers of tomatoes, so I can’t complain about anything other than my own lack of vigilance.
What’s growing extremely well is the next generation Indigo tomatoes developed first at OSU. I planted a grafted variety from Log House Gardens called ‘Indigo Cherry Drop’ that has proven to be blossom-end-rot (BER) bullet-proof (the only plant that emerged unscathed). The others, not so much:
- Orange Icicle and Black Icicle (both very prolific but wiped out nearly clean with BER, orange variety tastes terrific)
- Black Ethiopian (a solid salad tom, pretty good BER resistance)
- Indigo Cherry Drop – terrific, perfect golf ball size; actually tastes good, unlike the first gen Indigos (not great but good), and very pretty
- Amish Paste (got the big strain this year, thank goodness, and it’s stronger against the BER than expected)
- San Marzano (grafted) – still tastes bad and full of BER
- Jersey Devil (grafted) – another plum but same problems
- Sunset’s Red Horizon
- Henderson’s Winsall
- Anna Russian – another big paste (or rather heart-shaped) that resembles Amish but seems heartier
- Rose di Berne
- Black Mt. Pink
And while I’m at it, just thought I should mention the peppers are doing very well. I had to pinch off blossoms early in the season to encourage the plants to grow large enough to support the crop, so I’m just now getting some full, beautiful pepper development.
- Corbaci (a long skinny sweet pepper, really cool and prolific, grew in pot)
- Sweet banana
- Carmen (x 2, not sure why i grew two of these)
- Paradisium Alatu Sarza Szentes (yellow ribbed flat guys)
- Jaloro (yellow jalapeno, in pot, hot)
- Atris (F1 hybrid, huge)
- Mulato Islena
- Aji Amarillo (no flowers yet!!)
- Negro de Valle
- Pasilla Baijo (chilaca when fresh)