Wish I had some creative ideas for tomatoes and bell peppers. Help!!!

No creative ideas JW - just the usual! Lol.
I do a few standard things with a lot of tomatoes. I wash them, cut out the blossom end and freeze them on cookie sheets. (They end up like baseballs) Then I bag them and freeze them and use them to make sauce and chili etc. throughout the winter.
I cut smaller ones in two, spread them on cookie sheets, sprinkle them with course sea salt and chopped garlic, drizzle with olive oil and oven roast them at 250 F for a few hours. This intensifies the flavour and they can be frozen in small amounts and added to any sauce you're making. (These are also a great snack right out of the oven on a piece of flat bread with a sliver or two of parmesan cheese.)
I use up the rest by making a big pot of marinara sauce with onions, garlic and peppers - freeze in bags and use with pasta or lasagna etc.

JW, you could make canned salsa.....easy to do and so good.

Gazpacho! I crave that stuff.

Here is a recipe that I have used with the adjustments that I have listed under "Denise's notes". It is very good. I also have a "Peach Salsa" recipe that incorporates tomatoes and peppers and it is soooooooo good.






Zesty Salsa for Canning Recipe #97428


I got this years ago from the lady in our church who canned
it. I've never made it but I've eaten lots of it! It's the best salsa I have
ever had. Especially good with lime tortilla chips or on taco salad (recipe
#102234).


by Marg
(CaymanDesigns)

1 hour | 1 hour prep

6 pints

• 10 cups roughly chopped
  tomatoes
  
• 5 cups chopped and
  seeded bell
  peppers
  
• 5 cups chopped onions
  
• 2 1/2 cups hot peppers,
  chopped, seeded
  
• 1 1/4 cups cider vinegar
  
• 3 garlic cloves,
  minced
  
• 2 tablespoons cilantro,
  minced
  
• 3 teaspoons salt
  
• 1 (6 ounce) can
  tomato
  paste
  

1. Combineall ingredients except tomato paste in large sauce pot.
   
2. Simmeruntil desired thickness.
   
3. Stirin tomato paste.
   
4. Ladlehot salsa into hot jars leaving 1/4 inch head-space.
   
5. Process15 minutes in a hot water bath.
   
6. Note:use more hot peppers for a very hot salsa or less for mild.
   
7. Itdepends on how hot your peppers are and how hot you like your salsa.
   
8. Inever get close to 2 1/2 cups for our mild salsa.
   

_________________

Denise’s Notes: I used 1.5 cups of jalapeño peppers. I also blanched my tomatoes and peeled them before chopping. I added 1/4 cup cilantro and 1.5 teaspoons cumin.

Here is the "Peach Salsa" recipe that I have made 3 times with various changes. I did use 6 Roma tomatoes in place of 3 large tomatoes due to the fact that they have fewer seeds and juice (depends what you want). Also the recipe only fills 5.5 pints for me, not 8.5.


Peach Salsa


An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
by William (Uncle Bill) Anatooskin

45 min |
30 min prep

8 1/2
pints

• 6 cups chopped peaches (about 3 pounds)
  
• 3 large fresh tomatoes
  
• 1 1/2 cups chopped red onions
  
• 4 medium jalapeno peppers, seeded and finely chopped
  
• 1 large sweet red pepper, seeded and finely chopped
  
• 1/2 cup finely chopped cilantro
  
• 1/2 cup white vinegar
  
• 2 tablespoons liquid honey
  
• 3 cloves garlic, finely chopped
  
• 1 1/2 teaspoons ground cumin
  
• 1/2 teaspoon cayenne pepper
  

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
   
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
   
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
   
4. In a large stainless or enamel cooking pot, combine peaches, tomatoes,
   onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey,
   garlic, cumin and cayenne pepper.
   
5. Bring to a boil, and cook for about 5 minutes, stirring frequently.
   
6. Adjust seasonings to taste.
   
7. Add more cayenne pepper if you desire a spicier taste.
   
8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
   
9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
   
10. Re-adjust the headspace to 1/4 inch.
    
11. Wipe jar rim to remove any stickiness.
    
12. Center lid on top of jar; apply screw band just until finger tight.
    
13. Place jars in a hot bath in a canner and process for 10 minutes.
    
14. Remove jars and place on a towel, then cover with another towel to cool slowly.
    
15. Jars are sealed when the lids pop and are curved down, (concave).
    
16. Label jars and store in a cool, dark place.
    
17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.