Got a Little Sauced this Weekend
We finally reached peak tomato and spent the weekend processing them. All told we ended up with 120+ pints of tomato and pasta sauce, plus lots of real ketchup.
We finally reached peak tomato and spent the weekend processing them. All told we ended up with 120+ pints of tomato and pasta sauce, plus lots of real ketchup.
Wonder how classic, homemade American ketchup tastes? It tastes like awesome! If you've got a few tomatoes, here's a simple, delicious ketchup recipe from 1915.
Our first two tomato harvests gave us 40lbs of Chef's Choice, Heinz, Roma and Tiren tomatoes, which are about to be processed and jarred as sauce to take us through the winter.
We're trying to not let any of the garden produce go to waste this year (much to the chicken's disappointment), so we've been canning, drying, pickling and preserving everything possible.
When my lovely Mrs told me she was feeling saucy and left the room, "tomato" wasn't the first thing I thought of. (Married 30 years, still an optimist.) The fresh tomato sauce was good though. Here she is returning from the garden with her basket of roma, brandywine, carbon, and pink stuffers.