I have several pounds of sweet yellow pear tomatoes (This is one of many bowls of them. The red ones will be stewed tomatoes). I can't find a safe recipe that I can use them in for salsa, pasta sauce, or similar. They're very small so I don't want to peel them and I don't think I would eat multiple jars of picked tomatoes. Is there a safe recipe that I can use them in?
by selectiverealist
4 Comments
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As far as I know, tomato varieties are interchangeable with each other in salsas.
Even though they are technically a low acid tomato, the Nebraska extension service says to use a regular approved recipe – https://extension.unl.edu/statewide/lincolnmcpherson/canning-tomatoes-do’s-and-donts/#:~:text=Do%20follow%20the%20same%20directions,in%20the%20recipe%20for%20safety.
I’ve used them in this cherry tomato salsa: https://www.ballmasonjars.com/blog?cid=corn-and-cherry-tomato-salsa (as a bonus, it doesn’t require peeling)