Summer Bounty: The tomatoes turned on!


For the first time in a LONG time, we had good tomatoes this year.

IMG_7301 (1024x768)A few we ate fresh in several meals of Caprece Salad.

IMG_7437 (1024x768)More were consumed in Veggie-go-round.

This is yellow squash, zucchini, new potatoes and tomatoes.

Drizzle with olive oil and herbs and bake until the potatoes are tender and delicious.

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A few I canned into stew tomatoes.

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The rest I froze whole in Ziplock bags. No need to wash them or anything. Just throw them into a bag and toss them into the freezer. When you’re ready to make sauce or salsa or something, just fill your sink with hot tap water and toss the frozen tomatoes in for a couple of minutes. Then fish them out and you can slip the skin right off!

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I use a big butcher knife to chop them up while they are still mostly frozen and toss them into my pot. They”ll cook down into fantastic pasta sauce.

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Here’s the recipe I use:

Summer Love Pasta Sauce

12 cups chopped tomatoes

1 cup chopped onions

2 cloves minced garlic

2 tbsps fresh oregano or 1 tsp dried

1 tsp sugar

1/2 tsp fresh ground pepper

2 bay leaves

2 tbsps red wine vinegar

1/2 tsp pickling salt

Throw it all into a big pot, Bring to a boil over high. Reduce to boil gently uncovered, stirring occasionally for 1 1/2 hours or until it reduces down and thickens.

I let it cool and ladle it into quart-sized freezer Ziplocks. Toss it into the freezer and you’ve got sauce šŸ˜€

I have a GINORMOUS stainless steel pot so I usually double everything.

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Sauce on!


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