Fresh garden tomatoes trimmed and in the pot.
I had to do something with the ripe and over-ripe tomatoes, so into the sauce pot they went. There are still some nice ripe ones left for eating in the next days, not to mention what's still in the garden. And there are plenty in the garden, so we should have a good amount of sauce for the freezer this year.
This is a ten-liter pot (10.5 US quarts) filled to the brim.
When we first started growing tomatoes, we decided to can the sauce. That worked well, but it was a lot of work. Since we've had the big chest freezer, freezing the sauce makes the process much less cumbersome and time consuming. We still have sauce from last year to finish up!