Wednesday, October 12, 2011

Tomatoes Galore

That title sounds like the name of a burlesque star, doesn't it?

"And tonight the delicious Tomatoes Galore will tickle your fancy with her juicy rendition of 'On Top of Old Smoky'…"

It began raining tomatoes on Sunday when Carol Boutard of Ayers Creek Farm dropped off seventy-five pounds of tomatoes, the last of the awesome Astianas that made such crazy sauce last year. With my brother taking twenty pounds, that still left between fifty and sixty pounds to deal with. So I decided to dedicate a day to their roasting, firing up both the oven and the grill in order to get through all of them in a timely fashion.

Unlike last year, I'm not doing anything but cutting the tomatoes in quarters, laying them skin-side down in pans (or on foil on the grill) and letting 'er rip till they've started to burn a bit on the bottom. Then it's scraping them off into a bowl to cool, pulling any charred skins off and ladling them into freezer bags.

The tomatoes cook down a surprising amount, with about four to five pounds of tomatoes making around a quart of sauce. And no doubt some mighty fine eating this winter. Wish me luck!

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UPDATE: Twelve quarts of luscious sauce are now resting comfortably in the freezer waiting to make some kick-ass dinners this winter. Stay tuned!


Oemissions said...

i did this but i had a lot of liquid from the toms
what temp do you roast at?

Kathleen Bauer said...

I usually roast tomatoes at 400° F, and drain off the juice and save it to use it as a stock.