Tomatoestomatoestomatoes

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I was asked to write a story about the Underwood Family Farms Pick Your Own Romas event, Aug. 22. I couldn’t resist and picked and bought 38 pounds of fresh tomatoes.

Yesterday I spent the day peeling and seeding the tomatoes. To peel tomatoes, cut a cross in the end opposite the stem. Plunge in boiling water for 1 minute. Remove and drain in cool water. The skins will slip right off. Then remove stem, break tomato in half and squeeze out all the seeds and juice aka innards. The tomatoes are ready to go.

I made a basic tomato sauce to freeze. I ended up with 7 32-ounce freezer bags of sauce.

Tomato sauce

1/2 cup olive oil

2 very large onions, chopped

6-7 cloves garlic minced

2 cups red Italian table wine

6-7 large bay leaves

3-4 tablespoons dried oregano

2-3 tablespoons dried thyme

2-3 tablespoons salt

Heat olive oil and cook onions until translucent. Add garlic and cook about 1 minute or until fragrant. Add tomatoes, wine and herbs, except for bay leaves. Mash with a potato masher to break up tomatoes. Add bay leaves. Heat to boiling, then reduce heat and simmer a couple of hours or until it smells delicious. Allow to cool and portion into plastic bags. (I did 32 ounces of sauce per bag) Freeze.

Summertime lives!

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