Wednesday, October 4, 2023

Farm to Table, Part 2

Second Harvest. We planted four tomatoes this year--Roma, Sungold, Sweet 100, and Little Napoli varieties--as well as three basil plants. We did a big harvest to make a batch of tomato sauce in late August. Although we of course grazed on tomatoes throughout the summer, we did our second big harvest this morning. There are still a lot of green tomatoes on the vines but we'll have to see if they ripen. The sunny days grow short. It's a race to the first frost.

We really liked how the August batch turned out, so we did the same on this one. We stewed the tomatoes with onion and garlic in a big pot for a few hours, then added basil and hit it with an immersion blender. As I said last time, we don't bother removing the skins or seeds; they add body and flavor, and besides that would be insane with hundreds of cherry tomatoes. 


We don't always add ground beef but this time we did. Appropriate seasoning, then let it percolate all day long. 

It's good. "Farm to Table" is very gratifying and satisfying. Now we just need to find freezer space for enough sauce to probably tide us over until next summer.

Everybody in the pool!

A few hours and an immersion blending later...

Delicious on the plate.

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