Tomato time has arrived and it’s time to process these beautiful tomatoes from Christine’s Garden and make some Pasta Sauce and some Salsa again this year.

The basic processing is the same whether the end game is Salsa or Pasta Sauce:

First, wash and cut off the stem end and any spots and place on a broiler pan.
Then toast them under the broiler until the skins blacken. Somehow, this deepens the flavor. I don’t remove the skins or seeds. That’s where the most
Lycopene is.
After making purée in the food processor and making either Salsa or Pasta Sauce, I freeze the result in these Souper Cubes, which really are super.
Here are some of the frozen cubes popped out of their Souper Cube cells, pooped in to a Food Saver bag, vacuum sealed and ready to stack in the freezer. It’s a lengthy process for sure, but come December, that Pasta Sauce and Salsa made from Christine’s lovely organic San Marzano Tomatoes comes in mighty handy and tastes summer-fresh.
Posted in What's Cooking.

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