agmss, I canned 18 pints of white tomato soup with bits of red pepper, it's beautiful and delicious, and easy. I also made some white tomato salsa, but it was too sweet. White tomato marmalade was also delicious.

I used this link, subbed lime juice because Mother is allergic to lemon, and cut down the sugar because the tomatoes were so sweet. The recipe is at the link.

Annie

Here is a link that might be useful: Tomato Soup

Annie,
That soup is beautiful! What is the name of the variety that you grow? I really want to try to grow them next year.
Thanks,
Betty

Betty, I believe the variety is "Great White". I bought a single plant from the local 4H students. It was labelled simply "white". The tomatoes were delicious, my mother said they were the best she ever tasted. The next spring she asked if I were going to grow the white tomatoes again and I sadly informed her that I didn't really know what they were. She promptly handed me an envelope with the seeds she had saved the year before, LOL, and I've been growing them since and saving the seeds.

If you would like to start your own seeds, I'd be happy to send you some. If not, my on-line research seems closest to "Great White".

They are beautiful, delicious tomatoes with few seeds and very meaty. They are quite large, like a beefsteak variety.

Four plants have given me a total of 41.5 pounds of tomatoes, and I've given away many more, so they are prolific. Definitely an indeterminate, the vines can grow taller than me at 5'. I don't stake or cage them, I just let them grow as they wish.

Annie

Whites are my favorite tomatoes.

I grow White Queen and Great White every year.

Never fails to amaze people when you serve them.

dcarch

Annie,
I would love some seeds! If you email me your address, I'll send you the addressed stamped envelope. grandkidsflowers1 at yahoo dot com
Thank you so much!
Betty

post removed.

This post was edited by party_music50 on Wed, Oct 1, 14 at 22:48

I've got lots of yellow cherry tomatoes (Dr. Carolyn, Galinas and a few Ester Hess), also some Golden Queen (though I've been throwing those out when they get too ripe, they're like water balloons, if I catch them early enough I've been making tomato-pineapple jam).

Would the cherry tomatoes work (with peels) in this soup? I've been roasting red tomatoes and freezing them, don't know whether to throw the cherries in the oven. I'm not worried about canning, will freeze (or possibly refrigerate, we could use this on Saturday for fife&drum corps muster in the rain). I just have to do something TODAY with the tomatoes that won't last until Saturday (I'm also donating a bunch for burgers tomorrow night, salads for 2 meals Saturday)!

Or even just roasting the yellow cherries (what about Green Doctor - would over-ripe GWR cherries ruin it?) and using as a pasta sauce? They're so bland, I need a good recipe!

Tomato marmalade sounds good, but I imagine the tomatoes can't be too ripe? And I don't know if I have time the next few days - I still have to do some salsa!

Thanks

PS. Glad Pulga is back.

ajsmama, I think the tomatoes can be very ripe for marmalade, as it just cooks and cooks. The more juicy the tomato, though, the longer it takes to bring the marmalade to the correct consistency. At the end you get those little tomato volcanos spattering your arms while you stir, and you must stir constantly to avoid scorching.

I'd use the cherry tomatoes in the soup, but I don't mine the texture of the peels. If you don't think you'd like the peels in there, run them all though the Victorio, or maybe try the food processor and then strain them....

Annie

I can vouch for the white tomatoes as Annie gifted me with some. But like a fool, I forgot to save the seeds. I am not making that mistake with the purple ones though.

As for the tomato marmalade, it does take a bit of time to cook down with a slicing tom, so a meaty sauce type may work best. It is worth it though, it is now my favorite on toast.

I'd appreciate the recipe for marmalade if you could post/link to it.

I did just throw all the yellow (not Green Dr) tomatoes in a pot and crush them, cooked down then put through Foley. I got 1 gal of velvet smooth puree we will use with leftover mushroom risotto tomorrow for a soup. I just got done roasting and peeling some more red (heirlooms, slicers, paste) tomatoes, they have more liquid than mustang's and dcarch's but I've got 3 quarts in the fridge and more in the freezer, that with grilled veggies will make another vegetable soup or maybe cook down into a sauce for a ratatouille of sorts.

The salad tomatoes were combined with EVOO, BV, salt and fresh basil along with mozzarella for a wonderful salad (no greens), I can't wait to see what the chef comes up with for tomorrow. The man is a school teacher by profession and a drummer/director of a corps as a hobby but cooking is a passion - his adult son is opening a bakery so it runs in the family. No burgers tonight, that will be tomorrow night for the campers, the risotto tonight was also delicious with homemade vegetable stock.

The tattoo was amazing, our fife and drum corps played (not DD) as well as 3 guest corps and we've supposed to have 14 guest corps tomorrow. Here's hoping the rain holds off until all the performances are done and the instruments safely put back in the buses.

This post was edited by ajsmama on Sat, Oct 4, 14 at 0:49

Here you go!

Tomato Citrus Marmalade
From Annie, farmers cookbook 9/2014

4 qts. Tomatoes, chopped and peeled
2 lemons
3 oranges
ý oz. stick cinnamon- about 3 sticks
1/3 oz. whole cloves (1 TBS.)
Sugar

Cut tomato into small pieces, drain off liquid and weigh.
Add equal amount of sugar (I only used 3 cups, it was plenty)
Slice lemons and oranges very thinly and them quarter
Places spices into a cheesecloth bag
Add all to the tomatoes and cook to the jellying point. Stir often

Ladle hot marmalade into jars, leaving ü inch headspace. Process 5 minutes in BWB.

Makes 6 pints or 12 ý pints.

Note: for best results, make only one batch at a time.

That's what I do with tomatoes if I am just burned out on processing them. I boil them in water for a minute and then shock in cold water to make them easy to peel. Then I chop them and cook them up for a bit to evaporate some of the water, add salt to taste and then freeze. You can add a touch of lemon or sugar if you'd like to enhance the taste, or spices too, but if I freeze the stuff plain I can season later to whatever dish I am using them for. Of course you can just chop raw and freeze and when you thaw the peels come off, but I'd rather peel raw tomatoes than fish peels out of thawed ones. Just my quirks.

Thanks, Peppi, for posting that. It's from an old Farm Journal cookbook and after I made it once, I was hooked.

This year's batch was made with Beachlily's Meyer lemons, which I had frozen waiting for tomato season. Now I wish I had waited a bit longer, I think the Great White and Meyer Lemon would have made an amazing marmalade.

Annie

Well, *I* was put in charge of the soup today! They'd already dumped the gallon of yellow tomato puree and some raw squash, chopped red tomatoes in when I finished unloading the car, so I pulled most of the red tomatoes out, grilled some sweet bell peppers, onions, garlic (I think, they were already all chopped and mixed together) and leeks, put those in, a gallon of water, some grilled yellow squash, and some chopped yellow tomatoes I brought (skins and all). Cooked until squash was tender (I was afraid we only had a couple of hours, but it turns out we weren't eating until 2pm so it cooked for more like 4 hours), then added some lemon juice, brown sugar (didn't have white sugar), salt, black pepper, and torn chard and beet greens (no stems). Oh, and a quart of porcini risotto left over from last night.

The other pot, I put the tomatoes I fished out of the first pot (turns out those should have been saved for salad, I didn't bring more today), maybe 1 pint of leftover tomato-basil sauce from last night, 3 quarts of oven- roasted peeled red tomatoes with juice (I finished at 1am), another quart of frozen roasted tomatoes, 3 lbs of frozen over-ripe chunked tomatoes with skins, 2 pints of frozen tomato sauce (unseasoned) from last year, 2.5 bags of frozen corn, more peppers (including jalapenos and serranos), onions and lots of garlic, and lime juice. The propane burner got turned up too high before I got all the liquid in (too many cooks DO spoil the soup) and I was scraping up black bits, so we transferred it to a 23 qt PC, put it on the OTHER propane burner that wasn't as touchy, we lost a lot of corn that had sunk to the bottom of the thin pot, but I added 2 cans of black beans with liquid, lemon juice, ACV, brown sugar, salt, pepper, more garlic, 2 quarts of tomato-basil sauce I found (I pulled the basil out), then ran to the store and got a jar of chipotle grill seasoning with cumin, garlic, and black pepper (going with the smoky/charred taste), used half that plus half a bunch of cilantro stirred in last minute. Served with fried tortilla strips on top.

So both soups were "let's see, what do I have to work with?"

Guess which one got more compliments?