Tomato Sauce Boss

Week Twelve. Halfway through the summer CSA. An overload of tomatoes.

Grape tomatoes. Slicing tomatoes. Roma tomatoes. Heirloom tomatoes.

Here is the entire list.

1 pint Red Grape Tomatoes – Breezy Morning Farm
6 ears Sweet Corn – Farmdale Organics
1 bag Mixed Heirloom Tomatoes – Freedom Acres Farm
1 container Microgreens – Eastbrook Produce
1 bag Red Slicing Tomatoes – Green Valley Organics
1 bag Garlic – Valley View Farm
1 bag Purple Viking Potatoes – Bellview Organics
1 bag Rainbow Carrots – Cherry Lane Organics
1 bag Sweet Onions – Cherry Lane Organics
1 bag Red Roma Tomatoes – Healthy Harvest Organics
1 bunch Pistou Basil – Kirkwood Herbs

My microgreens were microradishes, which we love. You will notice the missing basil in my picture. I swapped for some eggplant sitting in the swap box. It will be part of a new batch of ajvar. I now make it in small quantities.

But, this is tomato sauce base. Tomatoes, carrots, onions, garlic, basil. Since I grow four varieties of basil, I decided the swap was worth it.

Besides what the CSA gives us, we have my windowsill full of tomatoes, and my garlic that has cured.

Some of the tomatoes from my garden.

Plus,

cured red and white garlic hanging in the mud room.

I figure the next few days, there will be sauce making. There will be pesto making. There will be blanched, peeled tomatoes to freeze.

I did make it all the way through last winter and this spring with the sauces and oven roasted tomatoes from last summer. Sure beats jarred sauces full of sodium and sugar.

Here’s to my favorite fruit, tomatoes.

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