This past weekend we put up seven quarts of Italian sauce from our tomatoes, peppers, onion, garlic and basil. See my post “The Tomato – Luscious and Delicious for the process and recipe.
This is our third year for preserving the harvest from our garden. We’ve developed a rhythm for our time in the kitchen as we make sauce. My husband washes, peels and cuts up the tomatoes, peppers, and onions. I prepare the garlic and basil. I squeeze the juice and seeds out of the tomatoes after my husband does his thing with them. Sometimes the process gets slowed down because he pulls out seeds from the very best to use next year.
The whole process – from washing the tomatoes to pulling the jars of sauce out of the canner – probably takes four hours. It’s not a cost effective process if only dollars and cents are factored. But there’s other considerations. Nutritionally, the minerals and vitamins from the vegetables are outstanding. The taste alone justifies the time.
And then there’s the other and perhaps the most important part. Robert and I love working together in our kitchen handling the vegetables we’ve nurtured. We handle the tomatoes and other vegetables with loving care. I am lost in the texture of the tomato as I squeeze each one. The smell of garlic and onion sauteing in olive oil beats eau de cologne any day. For mere hours, we are suspended and lost in the garden of our creation. The love we pour into our concoctions cannot be calculated on any cost analysis.
As the sauce simmers and boils down, we begin taking the pulp and straining it into juice. Then it’s time for our Bloody Mary or Maria (with tequila) with juice from our garden. Last night we savored our first taste of the sauce on pasta (I wanted the flavors to meld so I let a meal-sized portion rest in the fridge for two days). We both agreed this year’s batch is definitely the best – until next year rolls around.
How about you? Do you think preparing your own food (even if it’s not from your garden) is worth the effort?