Rich, roasted tomato sauce!
This just seems like the right time to re-blog this post, since we are at the height of tomato season! After making a “double” batch of roasted sauce today, the yield was 4 pints of tomato stock (I use this for soups or risotto) 8 pints and 3 quarts of rich tomato lusciousness!
I know….it’s my third tomato post, but what in the world is August for if not tomatoes? When I returned home from market on Friday and unloaded the van, I went into the barn to find every available surface covered with tomatoes. I went about pulling and packing for the following market day. We have a large garbage can for the fruit that has ‘gone south’ and can’t be used. This gets divided between our chickens and our compost pile. The tomatoes that are merely bruised or damaged in some way I put to the side to roast in slices and freeze. By the time I was finished sorting for Saturday, I had a whole tub of heirlooms. I realized that these would take way too much time to roast in slices. I needed to do something different. I was staring at the vibrant colors of Caspian Pinks, Cherokee Purples…
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