My tomato plants are both loaded with ripening tomatoes and dying at the same time. My mom says that's normal. I'll take her word for it because I think that's weird.
But it's just as well if they're coming to end of their life cycle because I'm having a hard time keeping up with the garden, working full-time, traveling, baking, cooking, blogging and life in general. Something's gotta give. Okay by me if it's the tomatoes.
I've been harvesting the tomatoes as they ripen and putting them in the freezer until I had enough to make tomato sauce. I must not have been paying attention because all of a sudden I had 3 gallon-size freezer bags full of tomatoes and more were ripening every minute. Time to stop saving up the tomatoes and actually make the sauce.
I didn't use a specific recipe for this but did consult the Professional Chef
tome that I bought somewhere along the way on how to make tomato sauce. I'd already done a homemade tomato sauce from the Cooking for One
recipe book but I wanted to try a different method this time. Instead of roasting tomatoes and onions and pureeing them, I ended up browning a whole bulb of minced garlic, saute-ing a whole brown onion that I had roughly (very roughly) sliced, and throwing 7 lbs of tomatoes in with them to cook down. I only had time to partially thaw the tomatoes before I started cooking them but that actually worked out well because the skins were easier to peel off the half-frozen tomatoes before I put them in the pot. I let the mixture simmer and boil for several hours and added a little salt and pepper. When the mixture had cooked down and thickened so it wasn't so watery in texture, I also added large handfuls of chopped basil. Let it cook down some more then I pureed the whole thing in the food processor.
tome that I bought somewhere along the way on how to make tomato sauce. I'd already done a homemade tomato sauce from the Cooking for One recipe book but I wanted to try a different method this time. Instead of roasting tomatoes and onions and pureeing them, I ended up browning a whole bulb of minced garlic, saute-ing a whole brown onion that I had roughly (very roughly) sliced, and throwing 7 lbs of tomatoes in with them to cook down. I only had time to partially thaw the tomatoes before I started cooking them but that actually worked out well because the skins were easier to peel off the half-frozen tomatoes before I put them in the pot. I let the mixture simmer and boil for several hours and added a little salt and pepper. When the mixture had cooked down and thickened so it wasn't so watery in texture, I also added large handfuls of chopped basil. Let it cook down some more then I pureed the whole thing in the food processor.
Which baked up nicely and became my dinner plus lunches for the week. Yum.
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