So I made a rookie mistake as a gardener. I let my poor tomato plant freeze over before I got a chance to harvest the big, beautiful, green and red tomatoes. I have been working 13-15 hour shifts lately, so I didn’t even have a chance to save them, which is unfortunate because there were three large bowls worth of tomatoes still on the plant. Some were green, some orange, others were red and would have been extremely ripe and juicy.
I went ahead and picked them because they still looked fine, but their texture was mushy and the coloring became almost a transparent greenish-orange on a lot of them. I was so bummed because I had planned to make homemade salsa for everyone for Christmas. After googling what to do in this situation, it became apparent to me that I was not going to be able to can my harvested tomatoes, due to risking a food-born illness. Canning would possibly allow for more bacteria to grow over time, causing the canned good to go bad.
It’s not all bad though, I decided that this situation called for an opportunity to try a new recipe! Tonight I baked up about 2/3 of my harvest (I threw the rest out to the chickens as a peace offering from their near-death experience with my dogs…see “I do stuff” for the full story), threw in some garlic, salt, and pepper and made a pretty scrumptious pesto puree. I served it up with some bowtie noodles, chicken, and green beans and we had us a lovely Sunday evening supper if I do say so myself.
I’ve still got some of the frosted tomatoes left, I’m thinking fried green tomatoes are somewhere in my near future. I can’t believe I didn’t think about those in the first place, but then again, one can only eat some many fried green tomatoes.
I almost figured that I’d be able to grow tomatoes all year round, considering Texas weather and the fact that it doesn’t get cold here until about mid-December. All things considered, I think I learned my lesson, but at least it tasted good.