Well, we're into week two of VeganMofo (Vegan Month of Food Blogging) and I need to take a short break from my "This Is What 50 Looks Like" theme because I have TOMATOES coming out my ears and eyeballs.... (You shouldn't look like you have tomatoes coming out of your eyeballs when you turn 50, just to clarify...).
So the following is a variation on my yearly "Tomato" post. Apparently it's very helpful, because it always gets tons of hits and comments and people asking question abut what to do with THEIR tomatoes, so read on if you need ideas... Today, "50 Looks Like A Tomato Grower" I guess. If you need me to stick with that theme.
This year, for whatever reason, the Vegetable (Fruit?) Gods have smiled upon me, and my tomatoes took off! We've been enjoying them, but now that school and work have started, I'm again pressed for time, and faced with way WAY more tomatoes than a family of two can deal with.
But I digress. After years of dealing with bigger and smaller crops of tomatoes, I've narrowed down my favorites to these two ideas that have never failed me.
1/2 to 3/4 cup red wine (*optional - preferably Cabernet Sauvignon)
Wash and stem tomatoes, cut into quarters, add to slow-cooker with rest of ingredients. Cook overnight or up to 12 hours (depending on how juicy the tomatoes are) on low in crock-pot/slow-cooker WITH LID CRACKED so steam escapes and tomatoes cook down (I run the vent-fan in my stove hood all night to keep my kitchen from steaming up and smelling super-tomato-y).
I use sauce from the freezer all winter; preserving 'guides' recommend using in 3 - 6 months for best flavor, but we have never noticed a problem even after a year!
Should you need further tomato ideas, I cannot recommend ENOUGH the "Fried Green Tomatoes" recipe from Bianca Phillips "Cookin' Crunk" cookbook. I reviewed it in this post here, if you're interested in what those tomatoes look like up close and personal...