Comments on: It’s Time to Preserve the Harvest Again: Diced Tomatoes

By: Wendy

Wendy — Fri, 07 Oct 2011 03:58:12 +0000

I was a tester for your book. So I want you to know, I’ve used this tip/recipe many times.
Sometimes I add seasonings and such so I’m putting up the first step to a good marinara.
Worked great!

Grew tomatoes this year, so this was very handy!!
wendy.

By: Kathy Hester (geekypoet)

Kathy Hester (geekypoet) — Sun, 04 Sep 2011 14:03:58 +0000

In reply to cv. I'm so glad you liked it!

By: cv

cv — Sun, 04 Sep 2011 10:35:47 +0000

Thanks for a terrific recipe. I made it yesterday with Heirloom seconds from my CSA and it turned out great.

By: Kathy Hester (geekypoet)

Kathy Hester (geekypoet) — Wed, 31 Aug 2011 00:05:40 +0000

In reply to Kiley.

Kiley,
I really haven’t. I did a few batches of heirlooms and some of regular slicers. I’ve used them in sauces, soups, and stews.

Is it a certain variety or do you find this with all that you’re getting?

By: Kiley

Kiley — Tue, 30 Aug 2011 22:19:49 +0000

Have you found not removing the skins to be an issue? The tomatoes I get my CSA have a really thick skin that gets really tough when I make sauce if I don’t blanch and peel them first.

By: katshealthcorner

katshealthcorner — Tue, 23 Aug 2011 04:15:14 +0000

This is so AWESOME! You always have the best ideas! 😀