Getty Stewart - Home Economist

Getty Stewart - Home Economist Become more confident using and enjoying whole, seasonal foods with helpful tips and tasty recipes from an experienced Professional Home Economist. How?

If you're tired of keeping up with the latest food fads, diets, superfoods, claims and deciphering ingredients in packaged foods, you've come to the right place. I want to help simplify food and how we feed ourselves. By helping you become more confident using and enjoying fresh, whole ingredients to make simple tasty dishes for everyday living. Hi, I’m Getty, a Professional Home Economist and Edu

cator with over 12 years experience sharing practical tips and recipes to make life easier. No matter where you're starting from, I'd want to help you move forward. Follow me here on Facebook or, if you want to get all my tips, recipes and information, subscribe to my email list via this link: https://bit.ly/3HUv9hJ

08/27/2026

How to microwave corn on the cob with no prep and no silk left behind. Have you tried it?

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Several of you have asked if this microwave corn cooking hack actually works. Yes! My mother introduced me to it years ago and I’ve been using ever since!

Here’s how to do it:

Place the whole cob, husk on, no trimming needed in microwave.

Cook four minutes, rotating halfway.

Using oven mitts, transfer corn to cutting board and cut off bottom right where leaves meet the cob.

Hold the top end with the silk and squeeze out the cob.

The silk stays behind and cob slides out.

Enjoy.

For more details and timing for multiples visit gettystewart.com

08/25/2026

How to freeze tomatoes with very little prep. Ideal for ripe tomatoes for use in cooked dishes.

Share with friends who love tomatoes and hate waste.

This post is thanks to a paid partnership with Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada and Canadian Food Focus

Quick and Easy Steps:

1. Wash
2. Dry well
3. Remove core (or don’t - totally optional
4. Put in bag
5. Remove air and seal
6. Freeze
7. Use with 6 months

To use:

Whole Frozen: No need to thaw. Add tomatoes directly from freezer to pot. Use like whole canned tomatoes when there’s a long cooking time to break down tomatoes.

Pureed: Partially thaw tomatoes. Place in high speed blender and puree. Use when you want zero tomato pieces.

Diced: Partially thaw tomatoes until you can chop them to desired size. Use when cooking time is short.

To Peel: Peel while still frozen. Run or soak frozen tomatoes in hot water for a minute. The peel will slip off, especially if cored.

Can you freeze fresh tomato salsa or pico de gallo? 🍅 Not really - it turns mushy. If you want salsa you can freeze and ...
08/24/2026

Can you freeze fresh tomato salsa or pico de gallo?

🍅 Not really - it turns mushy. If you want salsa you can freeze and pull out as a dip all winter, you need a cooked recipe instead.

Here are my two go-to salsa recipes for Tomato Month:

🌿 Fresh Pico de Gallo: chop, stir, scoop, done. Ripe tomatoes, onion, garlic, cilantro, sweet and/or hot peppers, spices and fresh lime juice. No cooking required, ready in minutes. Just don't freeze it - it won't hold up. Recipe: https://www.gettystewart.com/fresh-tomato-salsa-or-pico-de-gallo/

❄️ Freezer Salsa: this one's built to last all winter. Cooking the tomatoes down first is the key to keeping the flavour and texture after thawing. It's also easier and more flexible than canning - no strict acidity rules, so you can add whatever you like, even corn or beans. Recipe: https://www.gettystewart.com/how-to-make-freezer-salsa-tomatoes/

Tip for avoiding runny freezer salsa: cook it down, use the right tomato variety, add a bit of tomato paste, and drain surface moisture after thawing before stirring.

Are you team Pico de Gallo, Freezer Salsa, or making both? Find both recipes at gettystewart.com and follow along for more tomato inspiration all month. 🍅

08/18/2026

How to store tomatoes so they last.

This post is sponsored by Canadian Food Focus and Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada because they love tomatoes as much as we do!

Counter or fridge? Both, depending on timing.

Store tomatoes at room temp, out of direct sunlight until completely ripe.

Once they’re ripe and start to get soft, wither or attract fruit flies, move them to the fridge so you have more time to use them and are less likely to toss them. A smart move considering Canadians toss 1.3 million tomatoes every day!

Bring refrigerated tomatoes back to room temperature for 15 to 30 minutes before eating for the best flavour. The longer they stay in the fridge, the more likely you’ll notice some texture changes, so only buy what you need for 5-7 days.

08/17/2026

Do you have stink bugs in your tomatoes ?

Stink bugs damage tomatoes leaving white, dried out splotches on the inside. Safe to eat, but not very nice.

They’re hard to beat, but here are some things you can do:
-Keep plants well pruned
-Pick off any bugs you see
-Spray plants with water hose
-Harvest tomatoes early since they prefer riper tomatoes

What’s your go to strategy?

Share this info with other tomato growers.

08/13/2026

Beans and Basil are an amazing flavour combination. Try it with your steamed or roasted green beans or in this delicious bean and basil salad.

Thank you for sharing your delicious bean ideas - beans and mushrooms, Indian beans and potatoes, beans and truffle sea salt, beans and dill, beans and brown butter with pecans, and of course with classic butter, oil, garlic and Parmesan.

This salad proves once again that fresh seasonal produce don’t need a lot to be the star attraction. Here’s what to do:

- Blanch beans for 2-3 min, cool and drain well.
- Toss with drained can of beans, chopped onions or shallots and ribbons of fresh basil.
- Mix oil, lemon juice, Dijon and salt and pepper.
- Drizzle over bean mix and let rest for 15 minutes to let flavours soak in - or just dive right in!

Simple truly is best. Yes, this is my lunch!

Find the full recipe at gettystewart.com.

08/12/2026

How to roast cherry tomatoes for maximum flavour.

This is my go to method whether I have big or little tomatoes, homegrown or store bought, plum tomatoes or slicing tomatoes. Sure, slicing tomatoes will release more liquid, but they still taste great and make an excellent soup or sauce.

If I’m not using on pasta or focaccia, I often put my roasted tomatoes through a food mill to get rid of the skins and seeds to remove any hints of bitterness and leave me with a velvety smooth finish.

Oh yeah, there’s also the option of adding garlic, onions or hot peppers to the roasting sheet for a little extra flavour!

Let me know below, how you like to roast your tomatoes.

Share this with tomato lovers.

Too many grape tomatoes? Here are 7 easy ways to use them up 🍅 — beyond the usual tossed salad.This post is possible tha...
08/11/2026

Too many grape tomatoes? Here are 7 easy ways to use them up 🍅 — beyond the usual tossed salad.

This post is possible thanks to a paid partnership with Canadian Food Focus and Love Food Hate Waste Canada.

🔥 Roasted Whole — toss with olive oil, salt & pepper, roast at 400°F for 15–20 min. Great in pasta, grain bowls, soups, or on toast.
🍝 Pasta — try this Balsamic Roasted Tomato & Chickpea Spaghetti.
🌽 Fresh Salsa — corn and tomato salsa with tortilla chips or tossed with black beans for lunch.
🍕 Pizza — zhuzh up a frozen pizza with grape tomatoes, extra cheese and fresh basil
🥢 Caprese Skewers — tomatoes, bocconcini and basil, drizzled with balsamic glaze — no cooking required
🍞 Bruschetta — chopped tomatoes on toast with whipped feta, avocado, ricotta, or whatever you've got.
❄️ Freeze Whole — no need to thaw, just toss straight into soups, stews, curries and sauces

Save this for the next time you're staring down a pile of little tomatoes — and tag a friend whose garden is about to be very generous with tomatoes this summer. 🍅

Which one are you trying first? Tell us in the comments, or share your own favourite way to use up little tomatoes.

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