Thursday I was appointment free and the weather was just a little bit cooler than it has been. So I got to work on those tomatoes. I ended up with 7 quarts, 12 pints canned. While running tomato skins out to the compost, I spied about 30 new red tomatoes in the garden that still needed to be picked. Made me want to cry!
My favorite gardening mentor, El at Fast Grow the Weeds, sent me a link to her old post about making Tomato Glut Sauce. This was a nice way to use up a good number of tomatoes as well as various root vegetables and herbs from the garden. Toss with balsamic vinegar, olive oil and salt and pepper and roast for 45 minutes at 400*.
"Process" lightly in the food processor at 3:30 in the morning when a client in labor calls (but who doesn't need you quite yet). I got 5 quart bags of this delicious smelling sauce. Ingredients ended up being: tomatoes, carrots, turnips, potatoes, onions, yellow squash, zucchini, basil, oregano, balsamic vinegar and olive oil. (Ha! I just noticed the little dish of cherry tomatoes in the background! They are everywhere!)
The tomatoes picked after canning/ glut sauce that day.
And still, more tomatoes...
4 comments:
Quite a dent indeed... and making for an envious Mangochild from CT where tomatoes are scarce. Though your task *does* sound overwhelming. Your sauce looks delicious, I'd never have thought of adding potatoes. What is the ratio? (or is it more to taste?)
I just added what I had on hand, in whatever ratio I had to work with. :) I also forgot to mention that I added corn. I had made a bunch of corn on the cob the other day that no one ever ate.So I ended up cutting the kernels off the corn and adding that too.
Wonderful! I have never had that many tomatoes all at once. How many plants do you have to produce so many?
Mo, we usually grow around 20-24 tomato plants each year. I, thinking that wouldn't be enough, (ha!) but extra from a local farmer. Totally regretting it, of course! ;)
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