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White Tomatoes for Post Produce!

Black, red, orange, and white tomatoes (with a little diced onion) were the base for a salad I made earlier this month. I love the colors though white tomatoes have yet to win me over: it’s weird to eat a tomato that looks like that.

The main issue for August’s Post Produce at Your Small Kitchen Garden is tomatoes! Sure, there are gorgeous purple jalapenos, a few bell peppers finally turning red, more zucchini (frost probably won’t even shut down those plants), carrots, plenty of herbs, and even the last of the cucumbers. But tomatoes usually make my gardening season, and this has been a terrific year.

I bought seeds this year to grow tomatoes of many colors: black, red, orange, yellow, and white. The earliest tomatoes were black followed quickly by white and orange. Actually, we’ve had tomatoes of all the colors (except yellow) from early in August.

For entertainment, I grew a disproportionate number of white tomato plants. The plan was to cook down several pints of sauce using just white tomatoes. I would eventually use the sauce in traditional dishes such as spaghetti, pizza, or lasagna. At best, I figured, this would be a conversation starter. At worst? A conversation starter.

Things couldn’t have gone better (though I’ve yet to use any of the white tomato sauce I preserved). The photos tell the story.

Here’s the tomato that started me dreaming of white tomato sauce. Cream Sausage is a paste tomato that starts greenish white on the vine and ripens to a somewhat reddish white. The vines seem to be determinate which I didn’t know when I planted them. I’ll grow these again, but I’ll support them with tomato cages rather than with a hanging string trellis.

White Queen is a white slicing tomato. You can tell when it’s ready to eat because it looks “warmer” as it ripens. I used a bunch of these in my tomato sauce along with the cream sausage tomatoes.

I filled a 4 gallon pot with cut-up white tomatoes, simmered it for several hours, and put the cooked tomatoes through a food mill. I cooked the milled tomatoes a bit longer until I had just over a gallon of sauce, and then I canned the sauce. If you’d like to see how this all works using red tomatoes, have a look at my video titled Make and Can Tomato Sauce from Your Home Kitchen Garden.

The slightly off-white color of my white tomatoes didn’t hold through cooking and canning. Still, few would guess that these canning jars hold pure tomato sauce. My next batch will be red. Depending on how quickly I get to it, I might follow that up with orange tomato sauce as well. There’s no significant difference in flavor from one sauce to the other, but having different colors from which to choose adds a bit of whimsy whenever I cook with tomato sauce.

Now You Post Produce

What edibles are you consuming from your garden? Write about it on your blog, then use the Linky widget below and link back to your post. Visit other posters’ blogs to see what homegrown goodies they’re consuming.

 

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4 Responses to “White Tomatoes for Post Produce!”

  • Sue:

    An interesting trial of tomatoes–I think it would be neat to try, but tomato sauce, to my little mind, needs to be red-LOL!

  • I had fun writing about blueberries in my post! I’ve been taste-testing them in clients’ gardens for two years now and have discovered a few winners. Thanks for hosting Post Produce, Daniel!

  • I love the white tomatoes. I must try growing them next year.

  • Daniel Gasteiger:

    Sue – I’m with you, sort of. The color of the Cream Sausage and White Queen tomatoes really doesn’t make me hanker for them. For noshing, I choose red and black tomatoes every time.

    Genevieve – I love your post about blueberries and will use it to guide me as I develop more blueberry spaces in my yard.

    Kristin – What I love about the white tomatoes is that they’re completely not tomato-colored. Despite that they haven’t won me over as “munching tomatoes,” I’ll be growing the Cream Sausage paste tomatoes for many years to come. Tune in in January or February. I’ve collected plenty of seeds and will be running a giveaway as I’ve done in past winters. (I skipped this year because I had virtually no seeds to give away after last year’s abysmal weather.)

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