Remember when I shared my first few tomatoes with you two short weeks ago? You know how it goes: you wait and wait for the first tomato with even a hint of pink to it and then snatch it from the vine to finish ripening where you can see it in all it’s glory on the window sill. Then you wait impatiently until you can take that first bite of the season’s first tomato.
Finally it’s red (or redish- I’ve been known to eat an orange tomato- and not the kind that’s supposed to be orange! Hey, it’s still better than store-bought…) and you cut it into beautiful slices and…
And then within two short weeks you get this:
So now it’s time to start the “putting up” part of growing tomatoes, which is what I did Monday morning.
A batch of Roasted Tomato Sauce yielded 5-1/2 quarts for the freezer. I love this recipe because I don’t have to skin the tomatoes prior to roasting, so it takes a lot less time. Not to mention the flavor is so wonderful- and no one ever guesses I’m hiding other vegetables (mainly zucchini) in there as well!
Do you have any favorite recipes to use up garden harvests? Make sure to share them at the Parties over the next months as we reap the rewards of our labor!