Wednesday, August 15, 2018

Don't get saucy with me, Bearnaise.

No Bearnaise sauce here. This is the first batch of tomato sauce this season. I trimmed up the tomatoes that had ripened, added a bunch of salt and several bay leaves (also from the garden), and boiled it down. This is pretty much the biggest pot we've got, and it was completely filled when I turned the heat on. Once the sauce is reduced and cooled, I'll run it all through the food mill to remove the skins and seeds. Then it will go into freezer containers.

The tomatoes, yellow and red, have started to reduce. The pot holds 11.4 liters (12 US quarts).

There are so many more tomatoes out in the garden that are not quite ripe. As they ripen, we'll eat some, but most will go into sauce. Some of the sauce will be further reduced and made into tomato paste. We like to use the sauce through the fall and winter months. It's some kinda good!

4 comments:

  1. Ooooh, I would love a taste of fresh tomato sauce. Yumm :)

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  2. mitch, it's even better in January! ;)

    judy, just drop by any time in the next few weeks!

    evelyn, and we still have some left over from last season!

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