Thursday, October 2, 2008

Tomato Harvest: Sauce!

Tuesday our abundance (42!) of heirloom tomatoes were transformed into sauce.

First they were submerged in boiling water for 20 seconds each:

Followed by an ice bath:

Then they were skinned:

Then juiced (note: do not juice 42 tomatoes with your bare hands if you have a cut on your finger):

Then reduced by a third with sauteed onions:

After reduction, basil, salt and pepper join the fun:

And sit to amalgamate for a while:

After which the sauce was pureed and scooped into bags for freezer storage (since I still lack the know-how, and lids, for jarring):

42 Heirlooms produced roughly 37 cups of sauce - which would cover about 37 pizzas, or 11 eggplant-squash lasagnas, or...only time will tell what other crafty concoctions this sauce will bless. In the mean time it has already covered two pizzas for a dinner with friends (I meant to take pictures, but we devoured them too quickly), and is now roughing it out in the freezer.


Questions and Comments welcome! If you would prefer to contact me privately, please email mariannescrivner (at) gmail (dot) com.


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