Tomato sauce! I make sauce from all the extra tomatoes from the garden, not just the Romas. All the different flavors of the tomatoes really makes for a full-bodied sauce with a lot of zing and depth. As the tomatoes are harvested, I usually throw them into a ziploc bag and then into the freezer, just fresh, no blanching, taking them out to make sauce later when I have quite a few. Dropping the frozen tomatoes into boiling water makes it very easy to slip the skins right off. |
Since the tomatoes were previously frozen, they're mushy and easy to put through the sieve. Of course "easy" is relative (God, I hope Santa brings me a tomato mill this year.).
The tomato juice, after going through the sieve:
Cooking the juice down. I simply simmer it 'til it's thick enough, then ladel it into ziplocs for the freezer. I'm too lazy to can it right now. Besides, hiding some of those ziplocs in the bottom of the freezer always makes for a nice surprise in late winter, when I'm really jonesin' for some taste of summer.
While I was at it, I thought I'd dry some more Principe Borgheses. Aren't they pretty?
Nomnomnomnomnom.
I think I'll put some of them on some flax bread. Mmmmmmm. Dinner.
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