Lillian sat in her stroller while Levi and I picked. Most of the grape tomatoes Levi picked ended up in his tummy, but I filled two bags. I also got quite a few Roma tomatoes and one big zucchini. My plan for the tomatoes was to make spaghetti sauce and diced tomatoes and freeze them.
Today I tackled the grape tomatoes and made them into spaghetti sauce.
I didn't really have a recipe, just a basic idea of how to make sauce. I started by dicing them, which took quite a while since they're little. I didn't worry about removing skins or seeds like some recipes call for.
|This is about 2/3 of them.|
Then, I sauteed a little garlic in some olive oil and added my diced tomatoes.
After that, I allowed the tomatoes to simmer and cook down. I added salt, pepper, basil, oregano, and parsley.
Once it was cooled, I put the sauce in quart freezer bags and laid them flat in a pan in the freezer. That way they will be easier to store and take up less space in the freezer. Being the first time I have preserved tomatoes in any way, I was surprise how much they cooked down. I was imagining having a lot of sauce, but I only ended up with 7 cups from at least 3 times that amount of diced tomatoes. Still, I'm sure it will be delicious and it really didn't take that much effort.
Most of the Romas need a little more time to ripen, so I'll let them hang out on my windowsill for a few more days and then make them into frozen diced tomatoes for chili.