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.