With the early frosts we've had, my tomato plants got hit hard, leaving me with an abundance of unripened tomatoes. As in, a full garden wagon and two 5-gallon buckets full of unripened tomatoes.
While I would have loved for all of these heirloom beauties to have ripened and blessed me with tomato sauce, juice, and salsa, I wasn't about to let the green ones go to waste.
After much chopping and mixing and cooking and canning, I managed to put several quarts of green-tomato goodies in the pantry this weekend.
I pickled the cherry tomatoes, made pie filling from the mortgage lifters, relish from the genovese, and jam from whatever was left over. I still have a good 20 pounds to use up, as well as a shelf-full of some that look like they might turn red for me.
Though I hated to spend such a gorgeous weekend inside chopping tomatoes, I am happy to have this bounty tucked away for colder days.
How was your weekend? Hope your week gets off to a good start.
