This month’s Farm Fresh in the Kitchen Blog is all about TOMATOES! Juicy, yummy, delicious tomatoes.
Did you know? One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.
Alpha-lipoic acid helps the body to convert glucose into energy. Some evidence suggests that alpha-lipoic acid can aid in blood glucose control, improve vasodilation and protect against retinopathy in diabetic patients and may even help preserve brain and nerve tissue.
Choosy Design by Chelsea Cataldi:
Country Bird Soap by Kathy Davis:
Country Cured Meats by Jimmy Long:
The Crochet Shoppe by Lara Oberman:
Darin Tibbetts Photo by Darin Tibbetts:
For the Birds by Terri Cox:
Green Tree Farms by Patti Welday:
Lake Silver Studios by Karyn Walker:
Larry’s Local Honey by Larry Welle:
Palmetto Party Faces by Renee Robbins:
Penelope’s Baskets by Penelope Carter:
Taylor Woodworking by Billy Taylor:
3-4 lbs. fresh, ripe tomatoes (the more you have, the more sauce you can make)
Lemon juice or citric acid
Wash tomatoes, remove core and blossom ends. Cut into quarters (I had a variety of tomatoes, so I quartered the large ones and cut in 1/2 the small Roma tomatoes). Simmer in large stock pot 2 minutes; stirring occasionally, until tomatoes are soft. Press tomatoes through a sieve or food mill (I used a food mill); discard peels and seeds. Return to stove top and cook pulp over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half for a thick sauce. Add 1 tbls. lemon juice or 1/4 tsp citric acid to each pint jar, 2 tbls. lemon juice or 1/2 tsp citric acid per quart jar. Ladle hot sauce into hot jars, leaving 1/4-inch head-space. Adjust 2-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling water-bath canner.