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By THERESA REV NOLDS
Rappahannock News Staff Writer
At this time of the summer it’s easy to forget how welcome were the first big red tomatoes of July. By now Rappahannock housewives have canned dishpanfuls of tomatoes and face each new day's produce with misgiving. Some of our local gardeners have come up with ways to make the endless chore of canning tomatoes a little easier, and others have contributed recipes using fresh tomatoes.
Of the chores connected with preserving tomatoes, most agree that blanching and peeling tomatoes is the messiest. Steam bums your face, hot water burns your hands, and messy tomato juice drips between stove and sink, covering counters and floors with an unwanted glaze.
Tinker Lyman has found a way to circumvent this unpleasant procedure when making tomato sauce. She cores tomatoes, halves or quarters them, and processes them in her food processor. The tomator skin is shredded so finely by the food processor that there is no need to peel the vegetables. Then Tinker cans processes the jars as usual.
Daphne Hutchinson of the Rappahannock News discovered a way to freeze tomatoes without peeling. Daphne washes them, cores them and puts them iir a bag in the freezer. When it’s time to use them she runs the tomatoes, still frozen, under warm water and the skin pops right off.
Daphne has found that the frozen tomatoes break down more quickly when simmered. This is a plus if you’re
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