This heat has really seemed to increase production of tomatoes. Of course, the Garden Scoop has also noticed some blossom end rot and some cracking. Let’s address the trauma first, then we’ll talk about the abundance and some of the wonderful things you can do with those “extra” tomatoes!
Blossom end rot
Blossom end rot is a calcium deficiency. Oddly that doesn’t mean there’s not enough calcium in the soil. Uneven watering and rapid early growth of the plants can also cause the rot because the calcium needed by the tomato plants may not be able to take up sufficient amounts of calcium quickly enough through the roots. Which is what I THINK happened to my Roma. It grew very quickly with a lot of fruit production early on.
The good news is, after removing the offending rotting tomatoes, I have not found any more damaged. That doesn’t mean it can’t happen, but I think the “crisis” is over. One thing to do for NEXT year is to use Tomato Maker at planting time. Here is more information on Growing Great Tomatoes with details on other diseases too. PS, my cherry and grape tomatoes didn’t get blossom end rot.
Romas looking good!
Another issue this year was cracking. I wanted to try ‘Heirloom Cherokee Purple’. But it grew too fast and had uneven watering (my problem) and this is what happened…
The tops of all the fruit cracked
While I am still eating the some of the fruit, it’s tricky slicing around the cracks. Some have also cracked lengthwise, making it really difficult to eat them… bummer.
Longitudinal cracking
This variety of tomato is more susceptible to cracking. There are resistant varieties that include ‘Celebrity’, ‘Big Boy’, ‘Jet Star’ and ‘Early Girl’ to name a few. You can ask our experts or check the tags too!
Now let’s move on to abundance! Drying and Roasting…
‘Grape Juliet’ grape tomato
The ‘Scoop loves dehydrated tomatoes! Grape and cherry tomatoes work well for this. I picked up one of those old dehydrators at a garage sale years ago and it has worked great for well over a decade. The process takes just a couple of days and your tomatoes are then ready to eat or freeze. Quick tip: Spray olive oil on the trays before placing the sliced tomatoes on them or some will stick. That’s not fun…
Freshly sliced and ready…
The lid was warped when I bought it but it doesn’t hurt anything!
They look like red raisins
Heat intensifies the flavor of tomatoes. They lose the water but retain their sweetness and nutrients! You can eat them right away or freeze them. I do both. When frozen they work great to take out a small handful at a time and throw in salads! Use them in ANY dish.
You can reconstitute by soaking them in water. I never do! You can also store them in a jar of olive oil. They’ll store in your refrigerator for up to 3 months. You’ll know when they’ve gone bad! If you want added protection from going bad, you can dip the dried tomatoes in vinegar or lemon. Add herbs after the tomatoes have been placed in the jars.
Roasting tomatoes:
The finished product is delicious!
I recommend using plum, paste or roma style tomatoes for roasting but any tomato will do. The difference is in the amount of “juice” in the tomato. The meatier the tomato, the easier they are to roast and EAT.
Preheat your oven to 450 degrees. Slice your tomatoes about a quarter to a third inch thick. You can also just slice those romas in half if you prefer. I like them sliced to put on crackers and there’s less cooking time but MORE tomato treats!
This is where you use the herbs and seasonings YOU prefer. I sliced up jalapeno and garlic and added a little bit of salt. I’ve also added dried oregano, dried basil, fresh basil (do this AFTER the roasting).
The easiest way to prepare your tomatoes is to place the slices in a bowl with some olive oil and your herb and garlic mix. Stir it up till they’re coated. You could also pour the olive oil into a small bowl, mix the herbs in and then use a basting brush. I like my silicone one. I add the jalapeno slices individually. USE PARCHMENT PAPER and place on your roasting pans. Trust me, you’ll be really sorry if you don’t use parchment!
Oven ready
Roast for about 30 minutes. As ovens vary, make sure to keep an eye on them! If you want chewy tomatoes, you can slow roast them at 250 degrees for about 4 hours.
Yum
Here’s to tasty tomatoes,
