Fresh at Farmers Markets This Week
Mid-September is an ideal time to put up tomatoes, which are still abundant at markets now, but will start fading out over the next month. Remember, you can ask farmers if they have large volumes of tomatoes (or other produce) that you can purchase in bulk.
Canning is perhaps the most well-known way to preserve tomatoes, whether you’re opting for whole, diced, or sauced batches. For best results, look for a meaty, low-moisture, paste-style tomato, such as Roma or San Marzano (spotted at Fiddler’s Green Farm at Asheville City Market and Weaverville Tailgate Market). Cut a shallow X in the tomato skin, then blanch in boiling water and shock in ice water. Skins should be easy to peel off at this point. Fill sterilized jars with tomatoes and process in a boiling water canner according to the instructions.
For the lazy preserver, however, freezing is the way to go, especially if you have access to ample freezer space. This method will work even for those juicy heirloom or cherry tomatoes, and couldn’t be simpler. Just place your tomatoes on trays in the freezer until frozen, then transfer to airtight freezer bags. Thawed tomatoes are a snap to peel and can be used in most recipes in place of canned…..