Since I didn’t grow any tomatoes I knew I would need to find a good source for them in order to make my traditional pasta sauce for winter. A really good source. After all, I usually process upwards of 40lbs of tomatoes, and we usually run out of sauce by March.
So I put myself on the canning tomato list at Lewis Creek Farm. And when I got the call I drove an hour there (it’s an hour from my work, there’s a mountain ridge in the way…) to pick up my 75lbs of tomatoes.
On sunday I started processing tomatoes. I chopped them up and put them through the Squeezo*. The squeeze pulp and juice came out the other end.
And I squeezo’ed and squeezo’d and squeezo’d some more.
And 2.5 hours later? I’d processed HALF my tomatoes. And I had more tomato goop than would fit into a 4 gallon pot. So I got that simmering, simmered it all evening, and got it low enough that I could add the 2 bottles of merlot** that I needed for this triple-batch recipe.
With the rest of the tomatoes back in the fridge, and the pot on the back burner, I went to bed. I let the whole mess simmer overnight. In the morning I got up and chopped herbs and added spices and drank tea.
And by lunchtime I had 14.5 pints of delicious, AMAZING herbed merlot pasta sauce. The best (most tiring?) part is that I need to do it all over again soon…
*I still love my squeezo, still doing this product placement out of sheer love for the thing!
**This always leads to me wanting to walk into a store and ask for their two largest bottles of cheap merlot.