Tomatoes in the Kitchen
This year I’ve made two huge batches of Jane- Anne's Tomato and Onion soup; one batch of pasta/pizza sauce that I wasn’t happy with but froze anyway. But I haven’t yet got any plain tomatoes processed. So that is today’s task. Blanching them in hot water to loosen the skins, peeling and chopping and parcelling away in bags to be frozen. Wrinkled fingers guaranteed.
I have worked through quite a few tomatoes during the week, inflicting this fresh tomato pasta sauce on our son far too often, but in last week’s heat the tomatoes aren’t lasting as long as they might. Every few days I have to check through the trays to discover the source of the penetrating smell that at first I blame on the dogs. Then there is the laborious business of tracking down the individual tomatoes responsible, removing them and their neighbours from the puddle of their demise, wiping and re-arranging the rest of the tray... the joys of fresh farm produce!
self seeded tomatoes of two years ago, or even of last year’s crop. I guess there are good years and bad years for flavour, or perhaps our methods are rather too haphazard, leaving a lot to chance. Anyway it’s off to process tomatoes I go.
The pictures are from last weekend, when I made the soup and sauce. The big red cooler box on the table is also full of tomatoes.