Way to safely can pesto sauce

Personally, I just throw them into stir fries or fried rice (add them near the end of the cooking time). I've also had them slightly stir fried with pea shoots in sesame oil. Simple but delicious.

Tofu666, an amazing vegan blogger, fries them often. Here's a sample: http://veganmenu.blogspot.com/2007/06/seitan-and-lentil-stew-fritto-misto.html

This page has instructions for pickling them: http://notwithoutsalt.com/2009/06/18/garlic-scapes/

In the US at least, common canned tomato products include:

• Paste, cooked down tomatoes, to the point where they are scoopable with a spoon but will not flow. Very thick, like peanut butter. Often sold in six or twelve ounce cans.
• Pureee - cooked tomatoes that have been--well--pureeed, but are mostly at their natural density; also called crushed tomatoes.
• Sauce - cooked down, strained tomatoes, a little thicker than tomato soup. May include herbs, spices, or some flavoring in addition to pure tomato product.
• Diced - solid chopped tomatoes, usually in tomato juice.
• Whole - whole cooked (usually peeled) tomatoes, usually packed in tomato juice. These will still have the seeds.