Friday, September 16, 2011


It's sauce making season here in King Township, and the tomato harvest was amazing this year!
The San Manzano tomato's I buy from one of the local Italian farmers were the sweetest I have ever tasted.
This weekend I will join my neighbours, and pitch in with the sauce making party they have every year; but I couldn't resist making a little advance sauce for myself.

I don't have all the bells, and whistles, of my Italian neighbours well oiled production; but I have picked up a tip or two, over the years.

It's all about love.   Love of the tomato.

My sources' tomato crop this year is so divine;  I've been eating them for breakfast, lunch, and dinner, and snacking on them in between.

I had eaten so many from the first bushel, I just had to finish it off, and put up the rest.

I made some into sauce, and put the remainder, whole in freezer bags.

My Sauce Master, makes short work of sauce; but I prefer whole or diced tomato's.

This is how I do mine.

After washing the tomato's, I blanche them in small batches, by boiling them for a minute, before plunging them into ice water.

After cutting off the stem end, I squeeze them out of their skins; reserving the cut ends and skins, in a separate bowl, to process through my Sauce Master.

I put the tomato's into two sizes of freezer bags, label them, and I'm done.   Well done for today, anyway.

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