So, remember how I was whining that we didn’t have any tomatoes?
Yeah, well, seems like that problem’s rectified itself.
Whatcha got there is Striped Romans, Brandywines, and LOTS of Principe Borghesies. Tonight, I’ll be making a roasted tomato sauce for canning/freezing and firing up the dehydrator.
## ILLEGAL LATER IN THE DAY EDIT
A whole bunch of Sungolds and red cherry tomatoes joined with a big handful of basil and some fresh mozzarella and pasta to become this pasta ala tuscany. We’ll be taking that as our snack to go watch the swifts at Chapman School in Portland.
These are mostly Striped Romans, sliced in half, and covered with onions, garlic, olive oil, herbs, salt and pepper. I’ll roast them at 300 for an hour or so, run them through the food mill (pitch the skins), and then cook them down in a pot. It is a tomato sauce of complete goodness.
## END ILLEGAL EDIT
Shalom.
* “They turned red.”
Start Slide Show with PicLens Lite
6 responses so far ↓
1 Farmgirl_dk // Sep 17, 2008 at 5:01 pm
But I wasn’t finished talking about Shirley yet! Oh, well, FINE. I can move on if you can.
Tomatoes….yum….mine are finally turning red (and yellow), too. ‘Cept I don’t have any cool varieties like you…I still have so many green ‘maters on the vine, I’m not sure they’ll ripen in time. I’m kinda hoping they don’t because we only eat our tomatoes raw….I’m not a canning girl (yet).
How do you freeze your tomatoes?
p.s. don’t eat shirley
2 Rian // Sep 17, 2008 at 5:45 pm
We can still talk about that chicken. In fact, recipes are springing to mind as I type this.
Yes, this happens every year. I plant a couple of each of a couple varieties, and after some math, I have way too goddamn many tomatoes.
I’ll freeze the aforementioned sauce if the barbarians don’t slurp it all down before I get a chance. Animals.
P.S., Don’t talk to me. Talk to her.
3 Farmer Jen // Sep 17, 2008 at 5:58 pm
Your tomatoes are beautiful! And that roasted tomato sauce sounds delicious. Must be getting near my dinner time…
Thank you for not eating Shirley. I think she will reward you with bountiful egg production. Please tell her I am cheering her on like her life depended on it, which apparently, it does. I will send her some “cosmic chicken vibes” to help her get cracking…er…laying.
4 Farmgirl_dk // Sep 17, 2008 at 6:36 pm
Dang…so you still have to make the damn sauce before you freeze it. I just can’t make sauce. Seriously need to avoid anything that has to do with grinding up tomatoes and making a big mess. I make enough messes of the course of a day that I don’t need to learn to make a new kind.
Thinking I maybe need to learn how one does one sun dry tomatoes…
p.s. i’m inside your head now….. whispering… don’t…eat….the…ameraucana……DON’T…..eat…..the chicken that looks like Spaaaaaarowwwwww…..
5 Kelly // Sep 17, 2008 at 9:21 pm
Wow, those striped romans sure are cute! How do they taste? That sauce looks like it’s gonna be good. How do I convince my spouse that we need to buy a freezer?
6 Rian // Sep 18, 2008 at 1:44 am
Hiya Kelly,
The sauce turned out great. To tell the truth, I haven’t tried the striped romans fresh. They seem like they’d have that excessive meatiness that saucers tend to have.
I would approach your freezer dilemma like this:
“Hey, check out our new freezer!”
Leave a Comment