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Pick, dunk in hot water & skin, cut in half, dig out the seeds with a grapefruit spoon, simmer for 3 hours, put in blender.
After that I have a thin sauce that I freeze about half of. The rest I make into ketchup (a dozen 1/2 pints this year), generic sauce (8 pints this year), or spaghetti sauce (8 pints this year) - all require cooking for another 4-5 hours, so tomato processing day is a 12 hour commitment.
There is a disease that tomato plants get around here, so they get sick and start dying about September in a good year, earlier in a bad year. This year has been hot and dry, so they are still producing like crazy.
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