How to Dry and Freeze Tomatoes

(Page 5 of 5)

August/September 2008
By Rosalind Creasy 
Article Tools
Print
Comments
RSS
Bookmark and Share

Like many classic Mexican sauces, this one is “fried,” and it's great in enchiladas, casseroles, huevos rancheros, and over chili rellenos. I keep plenty in the freezer to use in a wide variety of recipes.

RELATED CONTENT

1 medium white onion, peeled and quartered
6 to 8 large paste tomatoes (alternative: 11⁄2 pounds tomatillos, husked)
2 cloves garlic, unpeeled
1 to 2 serrano peppers
1 tbsp vegetable oil
1 tsp salt
1/2 tsp sugar (optional)
1/2 tsp dried Mexican oregano
Freshly ground black pepper, to taste

Grill the onion and tomatoes, turning occasionally with tongs so they cook evenly. The object is to lightly brown the outsides but not cook them through or they’ll disintegrate. In a dry pan, toast the garlic and peppers until the skins are brown. Peel the garlic, remove the seeds from the serranos, and peel and seed the tomatoes.

Purée all the vegetables in a food processor. Heat the oil in a saucepan, and add the vegetables. Add the salt, sugar and oregano, and simmer for about 20 minutes. If the tomatoes are acidic, add more sugar. Season with freshly ground black pepper. Yields 2 cups.

Page: << Previous 1 | 2 | 3 | 4 | 5 |
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

Please note that there is currently a problem with the comments function and your comment may or may not post successfully. We are working to correct the problem and thank you for your patience. 

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Mother Earth News readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Mother Earth News?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

Mother Earth News is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. Mother Earth News helps you cut costs without sacrificing modern luxuries.

At Mother Earth News, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our Earth-Friendly automatic renewal savings plan. By paying with a credit card, you save an additional $4.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

You may also use the Bill Me option and pay $14.95 for 6 issues.