I’ve been harvesting a few small cherry tomatoes here and there, but have been waiting for my main crop of canning tomatoes to ripen. That happened this week. Since I’ve been feeling under the weather, I let them sit on the vine. Thankfully, they kept very well, but were in need of harvesting. Along with the tomatoes I picked basil, thyme, rosemary, oregano, and parsley for my batches of passata. My harvest ended up being about twenty pounds yesterday, that should make four batches of passata.
I’ll also add onions and garlic to the mix along with salt, pepper, and a little olive oil. Everything will be slow roasted in a low oven until the tomato sugar slightly caramelized and everything gets jammy. Then I’ll put it through the food mill and can it in pints. This type of sauce works for everything from pizza sauce to a savory tomato soup. If I have time I’ll write up the recipe next week, it’s definitely one of the few I make now.
What are you preserving from your garden this weekend?Filed under Around the Garden, harvest | Comments (8)