I prefer red tomatoes, but green ones are tasty. Nevertheless, I’m hoping to have enough at once so that my aunt can make me several batches of homemade ketchup.
Ahh, nice…I’m going to try that if our plants produce enough this year…last year we only had 1 plant that really produced, and we only got about a dozen out of it…dunno what happened.
I have about six or seven different varieties. Mostly, I’m just trying a little bit of everything this year. And, I just picked my first cherry tomato today.
Good idea, see what works best. Cherry tomatoes are my favorite (they’re about all I can grow here in Texas because they finish before the major heat arrives). You haven’t had a real tomato until you’ve had a home grown tomato, huh?
Yep, I live in Alabama. The great things about living here are that we have about a 9-month growing season and can grow just about anything. The only trouble we sometimes run into is if it gets too dry in the summer.
Justin,
i love tomatoes, always did. two things i wanted to throw in here: in Hungarian language the tomatoe is called paradicsom (paradise)–rightfully so i guess ) and: the Portuguese make a tomatoe “marmelada” (confiture) of which i, when i saw it first, thought this was totally gaga. but then! it is delicious. never thought that tomatoes could make a confiture.
if you are interested i could find a reliable recipe. but then again, you might need all your tomatoes for the ketchup… oh my…
When I had a garden, I found the best tomatoes for making/canning tomato sauce, ketchup, etc. are Roma tomatoes. They are mostly meat, very little juice, and are extremely easy to core – simply cut off the top 1/2″. Quarter them, put them through the Foley food mill to remove seeds and skin, then pour into a pan to cook down. Because they have very little juice, they cook down faster and the sauce is thicker when you’re done. You can even cook the sauce down in a large crock pot to keep the heat down in your kitchen in the summer.
I usually had around 100 Roma plants to ensure that I had enough sauce to make everything I wanted to put up. Yes, I had a really huge garden.
Why wait for them all to get ripe? Green tomatoes are excellent!
I prefer red tomatoes, but green ones are tasty. Nevertheless, I’m hoping to have enough at once so that my aunt can make me several batches of homemade ketchup.
Ahh, nice…I’m going to try that if our plants produce enough this year…last year we only had 1 plant that really produced, and we only got about a dozen out of it…dunno what happened.
What kind of tomatoes are you growing?
I have about six or seven different varieties. Mostly, I’m just trying a little bit of everything this year. And, I just picked my first cherry tomato today.
Good idea, see what works best. Cherry tomatoes are my favorite (they’re about all I can grow here in Texas because they finish before the major heat arrives). You haven’t had a real tomato until you’ve had a home grown tomato, huh?
PS. You live in Alabama, right? This guy too and he’d make kudzu mulch to feed his plants, some of which reached 30 feet. http://www.amazon.com/How-Grow-World-Record-Tomatoes/dp/0911311572
Yep, I live in Alabama. The great things about living here are that we have about a 9-month growing season and can grow just about anything. The only trouble we sometimes run into is if it gets too dry in the summer.
Thats HUGE!
Justin,
) and: the Portuguese make a tomatoe “marmelada” (confiture) of which i, when i saw it first, thought this was totally gaga. but then! it is delicious. never thought that tomatoes could make a confiture.
i love tomatoes, always did. two things i wanted to throw in here: in Hungarian language the tomatoe is called paradicsom (paradise)–rightfully so i guess
if you are interested i could find a reliable recipe. but then again, you might need all your tomatoes for the ketchup… oh my…
Glad to see that your garden is producing.
When I had a garden, I found the best tomatoes for making/canning tomato sauce, ketchup, etc. are Roma tomatoes. They are mostly meat, very little juice, and are extremely easy to core – simply cut off the top 1/2″. Quarter them, put them through the Foley food mill to remove seeds and skin, then pour into a pan to cook down. Because they have very little juice, they cook down faster and the sauce is thicker when you’re done. You can even cook the sauce down in a large crock pot to keep the heat down in your kitchen in the summer.
I usually had around 100 Roma plants to ensure that I had enough sauce to make everything I wanted to put up. Yes, I had a really huge garden.
Great photo of your squash. Many times the simple joys of life are among the best.
Looks like you will have a fruitful garden. nice pic of your first squash.