HOW TO USE UP SMALL TOMATOES (2 Ways)

 

Here are a couple of unique ways to use those small tomatoes that seem to multiply in the garden at break-neck speed.  These ideas are fun and easy.

(1)   Turn them into a relish dish that can be kept fresh or canned.

(2)   Slice and dehydrate them for later use.


TINY TOMATO RELISH

Ingredients:

Small tomatoes, washed, drained and halved (approximately 3 cups)
½ small onion, minced  (sweet onion works best)
2 cloves garlic, minced
1-2 Tbls virgin olive oil
Sea salt, to taste
1-2 Tbls Balsamic vinegar
Crushed red pepper or finely chopped hot pepper, as desired
Fresh basil, oregano or rosemary, to taste (mince)

How to: 

  1. These items can be minced by hand or using a food processor. 
  2. Combine all ingredients, tasting it with the seasoning as you go.
  3. Serve with toasts, crackers or veggies.
  4. Follow a Ball Canning book for relish canning instructions.



DEHYDRATED BABY TOMATOES

This can be great fun for you and your children.  If you don’t have any children at home, you can still do it yourself.  It’s easy.

    1. Wash tomatoes thoroughly and place in a colander to drain.
    2. Slice them into about 1/8 slices.
    3. Place them on your dehydrator trays.  Once trays are all full, dehydrate according to manufacturer’s instructions.  Note: If tomatoes stick to trays, you might wipe a little olive oil on them.
    4. Once they are dry, cool them for a few minutes.  Place them in a mason-type jar with about ¼ cup of olive oil.  Shake the jar to cover all tomato pieces.  Secure with tight-fitting lid. 
    5. These should be stored in a dark place in order to preserve color.  They will keep for quite some time.

Hint:  To liven up the chore and make time pass more quickly, put on some story CDs or tapes.  We happen to like Jonathan Park tapes from www.visionforum.com.   These stories are fictionalized true stories, which have a fascinating way of teaching science and creation.  They are fun and educational.