Our tomatoes, the ones that caused us considerable grief last spring when it looked as though they might fail to launch, are now producing quite nicely.
In fact, we are up to our ears in tomatoes.
Since they process down to just several cups, I can’t really justify lugging out the canner and firing it up for the sake of just a few quarts or pints.
What I’ve done instead is make spaghetti sauce, particularly this recipe because it is so easy.
In the morning I take about an hour to put the garlic, the onions, and the tomatoes (cored, I don’t even peel them) through the food processor and get it started in the stock pot where the sauce cooks down all day.
If I have time in the evenings, I will ladle it into freezer bags. If not, it goes in the fridge until I have time the following morning.
The final product is stored in the quart size ziplock freezer bags, labeled, and then frozen.
A few things to note:
*While I have just processed any and every variety that we have on hand from Bonnie Best, to Marglobe, to Cream Sausage, even to the smaller Austin’s Pear and Reisentraube (cherry tomatoes) the smaller ones have been the sweetest. On those batches that are heavy on the small and therefore sweeter side, we’ve decided to use it instead as a base for cream of tomato soup where it can be diluted. We’re not big fans of sweet.
*Approximately fifteen pounds of tomatoes will cook down to about 2 1/2 quarts of sauce.
*I divide it into two large quart size(ish) portions for spaghetti sauce or cream of tomato soup and three ladleful portions for pizza. That way I don’t have to thaw a large bag for just a small amount required for a pizza.
What are you doing with your tomatoes this summer?
…and here is another great post from Everything Home with Carol on processing tomatoes: