I put in six hours at the kitchen today. My work was measured in quarts and pints; four and twenty one, respectively.
It started with these fifty pounds of organic tomatoes from Green Edge Gardens. (Daughter pictured above is only thirty eight pounds.)
Then my friend Sarah and I chopped and sauced. Thank you Sarah not only for your help but for bringing your sons to entertain Lillian.
the knife was indeed sharp as the devil himself
2 large onions, 2 heads of garlic, handfuls of basil, 25 lbs tomatos, balsamic vinegar, salt, pepper
Next was the canning.
And finally, pints and quarts of chopped tomatos and tomato sauce to put up for the winter.
I will not lie: canning tomatos is hella more work than jam. Like jam, the results are outrageously more delicious than what you can buy from the store. In mid-winter all the work seems to be worth it. At least that’s what I remember from last year.
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Wow! That is impressive.
That’s a lot of sauce. Do you use it for mostly pasta or other stuff like pizza sauce?
Very impressive!!
We use the sauce for pasta, stuffed shells, pizza, whatever. About half of what you see is chopped canned tomatoes, which we will use in soups, roasts, chili, etc. If I had to make a predicition, I say we will run through this amount of tomatos by early March.