So much sauce is going to be made
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May I ask what zone you are in? My tomato yields have been terrible this year in 6a.
5a here and the yield is ridiculous, biggest beefsteak so far weights 860g
That’s just a couple of them, there’s a whole lot more, we started selling them because we didn’t know what to do with so many (not enough time)
I’m in 7a. Rhode Island Massachusetts border.
I want some 🤤
Make tomato jelly. Trust me.
Beautiful. Now some chicoree, hard boiled eggs, fresh cracked pepper, salt and home made mayo.
Thought those were cherry tomatoes. Good lord are you going to have a lot of ridiculously delicious sauce. Anyone have any tips on storage? When freezing, I notice that most herbs lose their potency, including garlic. I haven’t attempted to can tomato sauce before, but canning tomatoes has been a decent option for extending the length of freshness.
For years now I have just Frozen the tomatoes and then defrosted them all at once but it was time to do canning. I’ve noticed zero changes in taste.
Never had that kind of issue with freezing, but canning would be quite shelf stable, and heating wouldn’t be a detriment to the contents.
I’ve slowly been making sauce or salsa (mostly sauce due to jalapeno shortage) in batches of 5-10lbs of Roma tomatoes over the last month. I finally bought a food mill. Happy saucing!
I just finished canning a some bruschetta!
Slice em up, lay em on a plate, drizzle with balsamic reduction, dots of pesto alla genovese, dump a huge burrata in the middle and sprinkle everything with salt
One of the simplest, tastiest things you’ll ever eat
