Edgar gave me a case of tomatoes on Saturday - about 60 to 75 pounds - that I'm now in the process of processing. I've been staying up WAY too late recently so it's not really a big deal that I didn't start cooking the tomatoes down into sauce until 6:30. I bought a new case of pint-sized jars instead of the quart-sized that I used last fall. I canned the spring crop in the pint-sized and I was really happy with the portioning of them so that's why I'm continuing the trend with the fall crop.
So far, all I've put into the sauce has been tomatoes, garlic and oregano. I'll add salt for sure but I'm not sure that I'll add anything else to them. I'm picking out the skins as they cook off of the flesh but I'm not going to be too uptight about it since I'll be using my immersion blender at the end to smooth it all out. By using the blender I don't have to de-seed the tomatoes before cooking them. I wouldn't want to de-seed them after I've cooked them because straining the sauce then would strain out all the seasonings also. In listening to other cooks, I've heard that it leads to a more flavorful sauce to leave in the seeds - something about those little bags of juice that surround the seeds kind of like the pericardium around your heart.
I need to go stir and add some more tomatoes since they've cooked down some. Hopefully I'll be done before dawn, and I don't mean Dawn who's painting our bathroom.
1 day ago