Gildrien Farm

 
Tomato Jam 10/07/2011
 
A nice use for overripe tomatoes. We've always made it with big slicers; if you used paste tomatoes, I imagine you would need less cooking time. If you wanted to, you could run it through a food mill afterwards and turn it into paste. It's great spread on fried eggplants, crackers with chevre, or stirred into scrambled eggs.
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Dried Tomatoes 09/27/2011
 
This is a simple way to preserve tomatoes – they can be added to soups as is, or soaked for a little while in hot water and then added to scrambled eggs or pasta or salad cukes. A dehydrator is another great investment for local eating in the winter, but the oven works, too. We’ve found a few dehyradors at garage sales over the years – they don’t have to be fancy to work (though the fancy ones do work really well).
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Officially our favorite way to eat zucchini. It's also especially good with the little yellow scalloppini squash.
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This is adapted from Cooks Illustrated magazine. The key here is to extract and reduce the tomato juices, then add them back in the dressing. It takes a little longer than your average tomato and cucumber salad, but it's really good. This method also makes a nice fresh pasta sauce with really great tomato flavor. Yum.
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