I haven’t forgotten you, Living Lightly blog. In fact, I think of you often, and then something comes along to interrupt so I don’t end up writing the post. I’m sorry.
Now that I’ve apologized, it’s time to move on–right into autumn. Now that I think about it, I know exactly where summer went. It went into enjoying the heat and preserving all the vegetables Robert carried from his overflowing garden to my waiting kitchen. Our freezers (we have three of various sizes) are filled, and I know that I have to spend an hour one day organizing so I can find food during the winter.
The tomato crop this year was the best one since we moved to our home here in western Pennsylvania. In fact, my own personal gardener tells me it’s the best year he’s ever had in more than forty years of gardening.
We canned more than forty quarts of Italian sauce and salsa. There are untold numbers of whole tomatoes frozen, waiting for me to make fresh sauce when the winter winds blow. Then when I said I’d done as much as I could with canning and freezing, we started giving away. We put a box out one Sunday afternoon in front of our house with the sign “Free tomatoes.” Within an hour, it was empty. We refilled it. I looked out at one point and a man was taking the whole box. I opened the front door, and yelled, “Do you want more?”
He smiled and ran to my door where I gave him an additional box. A few weeks ago when I was out trimming flowers, a man pulled into the drive and asked what kind of tomatoes did we grow. I answered that my husband grew a variety of types. He said, “They were the huge ones.” Potato leaf, that’s what they were, and they were huge and red and absolutely delicious.
Writing this post makes me long for those tomato sandwiches of summer.
So tell me, how did your tomatoes grow this year?
From Seed to Table
Pasta Sauce from Frozen Tomatoes
10 frozen whole tomatoes
2 cloves garlic
1 chopped onion
several chopped peppers – I use both sweet and hot peppers
fresh or dried herbs in any combination and to taste: basil, oregano, thyme, fennel, tarragon
salt and pepper
Remove tomatoes from freezer and put in refrigerator for 4-5 hours. Rinse under hot water for a few second until skins peel off easily. Let skinned tomatoes sit for an hour or until core can be cut out easily.
In the meantime, sauté onions, garlic, peppers (or anything else you’d like to add such as mushrooms, carrots, or olives) and herbs.
Chop tomatoes, even if they’re still partially frozen, throw pieces into pan with sautéed mix.