Before the Freeze

My oh my, where has the time gone.  Thanksgiving is behind us and Christmas is only a few short weeks off.  I have been busy completing Christmas shopping, packaging gifts for mailing and off to the Pacific Northwest on business travel.

In all of this, I am working at making a perfect loaf of gluten free sourdough bread.  There have been some loaves very close but then there are the failures.  Yesterday, I made 2 loaves.  The first rose so high that I knew if would collapse.  It collapsed some but was still edible.  The “some” part gave me hope that success was close at hand.  In the second attempt the yeast was left out completely.  While the bread rose it split open on top.  The dough may need more water or it might need a boost with a touch of instant yeast.  That story can wait till later.

On Thanksgiving day the cold front moved through and in preparation the tomatoes were picked.  After covering the dining room table with containers of green tomatoes the search ensued for what to do with them.  Both DH and I enjoy Green Tomato Preserves.  

This delicious recipe takes care of 4 pounds of the bounty so the search continued for additional uses.  A web search yielded a couple of more wonderful selections.  First there was Green Tomato Salsa.  

I did cut back on bit on the jalapeno and used fresh from the garden green bell peppers since I also had an over abundance of them.  

Then there was a recipe that I found for Green Tomato Pasta Sauce.  I did some tweaking to suit my taste as I do with so many recipes.  The original recipe was found at

Green Tomato Pasta Sauce
1 to 2 tablespoons olive oil
3 medium cloves of garlic, minced
1 medium onion, chopped
2 pounds medium size green tomatoes, cored and cut into chunks
1/2 teaspoon dried basil
1/2 cup Parmesan cheese, shredded
salt and pepper to taste

Heat oil in a heavy dutch oven over medium low heat.  Add in garlic and onion, cook about 1 minute or until wilted.  Add tomatoes and increase heat to medium.  Saute, stirring until garlic begins to turn brown (about 4 minutes).

Add dried basil and cook covered 5 to 8 minutes.  Transfer contents to a food processor or blender and puree. Return ingredients to dutch oven, stir in grated cheese and season to taste.  Ladle into 2 cup containers, cool and freeze. Reheat and serve over hot pasta of choice.

The final selection was for an old familiar standby of Dilled Green Tomatoes.  This time I used some of leftover jalapenos in lieu of the red pepper.  Here is a photo of all my winter bounty.

With only a few green tomatoes left to use I once again went to web surfing. I found a delicious dinner recipe by Rachel Ray, Grilled Pork with Green Tomato Salsa.  

Just a quick note that the fresh salsa is also delicious on top of a big steaming bowl of chili.  With the green tomatoes preserved for winter use I could get the kitchen cleaned up and ready to start Christmas Baking (gluten free of course).

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