The tomatoes have finally started to ripen! We have been sharing the small cherry tomatoes, and ripening the romas on the windowsill.
There are LOADS of romas on the vines, so as they ripen, I process them for pots of chili.
First I wash them, then I add them to a rapidly boiling pot of water.
I let them cook about 5 minutes, or until the skin starts to wrinkle, pucker and peel.
I scoop them from the pot with a mesh colander...
…and plunge them into an ice bath til cool.
Then I peel the skins off over the colander (resting in the sink.)
They are so juicy.
I cannot wait to taste them in a big pot of chili on a cool autumn or chilly winter evening. I package 10 to a bag, remove the air and lay flat to freeze,
Freezer bags work well. I used to use my "Frisper", a machine to remove the air, but it doesn't seem to work anymore. But I still have lots of bags thanks to my mother in law, so I use those, and squeeze out the air.
They freeze beautifully. I hope to freeze at least 10 packages. Two down, eight to go! When ready to use, I place the bags in a bowl or pan of warm water to thaw. The tomatoes will be saucy and flavorful. A perfect compliment to your chili.
*My recipe isn't formal:
Chop and cook one large onion in olive oil. Set aside.
Brown ground beef or ground turkey,
sprinkling with cumin and chili powder as cooking.
I add the spices many times throughout cooking.
Add cooked onions to meat.
Add a can of pink and a can of white kidney beans.
Layer spices on again and stir.
Add defrosted tomatoes along with their juice.
Add spices again.
Continue to cook on low and check for flavor.
I will add a little salt and pepper before serving.
This is a mild chili.
My husband adds hot sauce to his before eating.