Happy New Year. A lot of people ask me why I spend so much time and effort preserving my own foods when there are perfectly good grocery stores around selling quality jams, pickles, and canned tomatoes. And in the heat of August, when I am laboring in the kitchen over pot after pot of tomatoes, I often wonder myself. Given that I pay $0.49 per pound of whole tomatoes and it takes not quite a pound and a half to make one pint of canned tomatoes, I am getting a pretty good deal, but time is money, and canning is a lot of work.
This year, in addition to canning stewed tomatoes, I also made salsa, tomato paste (two tiny jars!), and slow roasted cherry tomatoes for freezing. Now I must say that these little beauties are spectacular. I roasted them at 180 degrees (the lowest my oven goes) for about twelve hours per batch, sometimes longer. The smallest ones dried out completely and taste just like sun-dried tomatoes, while the larger ones remained juicy but became oh-so-sweet. Seriously, they taste like tomato candy. But as good as they are, I only managed to get two and a half quart size freezer baggies of tomatoes. For all the chopping and electric bills involved, these seem like less of a bargain.
On nights like tonight, though, in the dead of winter when it barely ever gets above freezing, all that work seems worth it. Because for dinner tonight I made my favorite summer salad. Well, a variation of it. Actually, I have never made this salad the same way twice. The only mandatory ingredients are things I usually have on hand: avocados, mozzarella cheese, and (frozen) roasted corn. The dressing is made of two cubes each of Dorot’s frozen herbs – garlic, basil, and cilantro mixed with lime juice. Tonight I mixed it in with mayo because I had some homemade that needed using up. I wouldn’t bother with store bought mayo for this salad; it doesn’t really need it. I also added a handful of my frozen tomatoes to the salad tonight, defrosted with the corn.
This is really a “kitchen sink” style salad; pretty much anything can be tossed in. In the past I have added black beans, arugula, bell pepper, and anything else that was on hand. I bet boiled potatoes would be excellent. There is no real recipe, but I try to keep the proportions even on the cheese, corn and avocado. I overdressed it a little tonight, but it was still pretty good.
To go with the salad a made
this soupby a href=”http://smittenkitchen.com/”target=”_blank”>
smitten kitchen almost exactly by the recipe. I ran short on cumin so I added some chili powder for depth and I didn’t want to use beef stock for obvious reasons, so I added an extra cup of tomatoes (my own of course) and then three cups of water with a vegetarian bouillon cube. The soup was really good and the flavors complemented the salad. All in all it was a tasty dinner, with plenty of leftovers.