Well, we didn’t make it to the auction tonight. I just finished processing food for the freezer, and it has been a crazy day weather wise. I still need to handle the beets for the fridge, and the eggplant for the ajvar.
Almost another half inch of rain, and we had some outdoor work that needed to be done this morning.
Add to that a power glitch right in the middle of roasting veggies.
The eggplant is destined for a small container of ajvar, that I thought didn’t have the smoky charred eggplant flavor I wanted. After roasting, I am letting them cool and will mix them in the spread. The two red peppers I used for them were a bit more than I should have used. Live and learn.
As for tomatoes, there were three batches done today. Two blanched to be frozen, and one batch for sauce.
After blanching, I peel them. Squeeze out the seeds, and pack them tightly in freezer bags. I do not use the food saver on tomatoes. Too much liquid in them. I do make sure to remove those damaged areas, the ones where you see the stink bug holes.
As for the romas from the CSA, they became a tomato sauce. A chunky tomato sauce with sausage bits (just enough for flavor).
Sweating the veggies first.
Peppers, onions, garlic, carrots in olive oil.
Then, add the peeled squeezed tomatoes. I don’t worry if there are still some seeds in it. I just try to get out the big stuff. Let it simmer on low for at least an hour, until you can completely smash the tomatoes into pulp. I add just salt, pepper, oregano and fresh basil to this sauce.
I got two one quart plastic freezer containers full of sauce out of this batch.
Now, if my paste tomatoes will just get on the ball and start turning red, I should be able to put up at least another six or eight quarts of this type of sauce.