we always seem to end the month of august the same way. tomatoes. just when i think...there is no way we are going to even get one ripe tomato we are overwhelmed by them.
we are rushing to squeezo all of the ripening fruits. this year we are only squeezoing (if that is even a word...is it?) the san marzano and the heinz varieties. last year (and every year before) we just processed all ripe tomatoes for the puree (we don't make batches of sauce any more because of our new favorite recipe but our first year together i think we made almost 50 pints of sauce.). anyway, last year rick had made the first batch with only the heinz tomatoes (since that was what ripened first) and the taste was unbeatable and there was so much less liquid. it was truly an amazing difference. so we grew a bunch more of the roma varieties for this year. now we just run them through the squeezo and cook them down a bit on the stove and can them as puree (according to the rules of canning of course). we found a recipe to make sauce that is pretty much unbeatable (twice in one post, cool!) for taste and speed (unless your puree is very, very watery...then it needs to cook for a bit). by the way this is one of nahum's favorite homesteading chores to help with, it is his second year of cranking the squeezo for papa!
we also made pesto (for a second time), cooked off some lobsters that a friend had given us, to put in the freezer, watched the hurricane rains from our house and then from our dear friends wedding!!
and if you are still here...the best sauce recipe (we think!).
*1/4-1/2 cup e.v. olive oil (i usually just pour until i think it looks good and i assume i hit it somewhere in this range!)
*garlic - uh, i put any where between three cloves and a whole head depending on my mood and garlic supply. we just peel and smoosh with knife blade and voila!
*couple (or more) shakes of red pepper flakes
*tomato puree (either one jar of home canned or store bought works well too-the crushed toms with basil)
*salt to taste-i like course salt the best!
**so what to do...pour the o.o. into the pan and heat a bit over med high heat, add garlic and red pepper flakes until garlic is pretty aromatic (don't burn it, though!). turn flame down and add the puree (will splatter, beware!!) and salt. cook for 15 (or more) minutes, depending on how watery the puree is. when the sauce is thickish it is done. now...taste it! super yummy, right?!