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12 large tomatoes
(approx 4 lbs)
1/4 cup olive oil
3 tbsp finely chopped hot peppers
6 cloves garlic, minced (or chopped)
6 green onions, thinly sliced
3 tbsp fresh lime or lemon juice
1/4 tsp each salt and pepper
Remove core top
of tomatoes, then cut X in bottom of skin. Blanche tomatoes
by dropping in boiling water for one minute. Drain, peel skins
and remove seeds/excess juice. Chop in large chunky pieces
and place in collander, stirring rapidly to force out remaining
juice. Blot with paper towel then place in large bowl.
Heat oil over low
heat in frypan, then saute peppers and garlic. Cover and simmer
for 10-12 minutes, stirring every minute or two, until garlic
is softened. Add onion, stir. Add tomatoes and stir. Add lime
juice, salt and pepper.
Cool then freeze
in serving sizes. To serve, thaw, then drain excess juice
if neccessary, and serve!.