Winding Down the Summer Harvest

The Gardener has been out of town all week.  As a result, the produce coming into the kitchen has been nil.  This afternoon the Harvest Manager got curious about how things were going out there.  Was there anything to pick? Sure enough, the tomato crop continues to trickle in.  A mega hot spell at the end of August seemed to put the kibosh on the tomato harvest, but it turns out I could pick at least a basket full.  Thankfully, there’s room in the freezer for one more batch of stewed tomatoes.  (The Gardener harvested the watermelon before he left.  If it’s anything like its vine mate, we’re looking forward to a very sweet, juicy taste treat.)

Stewed Tomatoes

Dip the tomatoes in boiling water to loosen the skins.  Move the tomatoes to cold water, then slide off the skins.  Chop some celery and onions, saute them gently in butter, then add the peeled tomatoes.  Bring to a boil, turn down, and simmer until the tomatoes have reached a consistency that you like.  Usually it takes about an hour for my tastes.  Add some salt, and you’re all done.  Approximate quantities:

3 quarts of peeled tomatoes
2 ribs of celery
one small onion
2 tbs of butter
1/2 tsp of salt