Tomatoes for Saucing

This year’s tomato harvest has already been fruitful, yielding so many delicious tomatoes of different sizes it has been hard to keep up – which is good for Friends of the Diner.

A few days ago, I harvested just the full-sized tomatoes to sauce. After removing the stems, washing, scoring the bottoms, blanching, peeling, coring, seeding and cooking for four hours this counter full of tomatoes yielded 48 ounces of sauce. Freezing was just easier than canning this time around – at least for this amount.

HH can’t wait for this to turn into dinner-in-a-bowl!