August is the time for the Canadian tomato. Abundant in home gardens and at farmers' markets. The grocery stores have lots too! Time to freeze some in large bags for winter sauces and soups. Many Italian-Canadians make Passata in large bottles. About a 3 day process- from cleaning the tomatoes, to cooking and crushing to bottling, boiling in a large container on an outdoor fire and then day 3 is the cleanup. We don't do it anymore but buy the Passata already made when it is on sale. Good time for Canadian canning if you want. Pickled tomatoes or use in a pickled chili sauce. Your mason jars come in handy for this event. But the best way to eat a tomato is fresh- sliced and eaten as a separate dish or put on a favourite sandwich. The taste is memorable. Tomatoes have many varieties here in Canada- beefsteak, roma, san marano, cherry, grape, tiny toms. Can you think of another one? What is your favourite? Who can identify the tomatoes in the picture?
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