I plant a garden every year.
I plant tomatoes (there is just about nothing I love more than a homegrown tomato in the summer - except coffee, but I digress...), various herbs, peppers, and something new - last year it was eggplant, this year, beans.
Always, though, always with the tomatoes. I'm a tried and true lover of Celebrity - I think that they have the best flavor - but also always choose a few Mortgage Lifters and this year, I added one Roma and one Cherokee Purple.
Aren't those pretty?
Last year, and the year before, I made tomato jam. It's yummy and delicious - and you should totally make some if you haven't already and you have a lot of tomatoes. I still have a couple of jars, and I realized that I didn't want, so much, to make that this year.
I wanted to make sauce, but I was a little bit concerned because I read a lot online about canning the prepared sauce and it seems that one could very easily give her entire family botulism if she wasn't super, super careful - and as much as they might annoy me, I have ZERO interest in poisoning everyone
so I decided I'd make sauce and put it in jars, and then put those in the freezer, but then I read online about THAT and it seems you can't use jars with SHOULDERS but they need to be straight up jars, and I can't find those, and so I decided I'd make some for immediate usage and put some in freezer bags and freeze them flat
but we've eaten the first two batches already and i can't seem to get it into the freezer to save it for the middle of the winter when all of the tomatoes taste like cardboard.
Roughly chop a pan full of tomatoes. No, I do not know how many tomatoes you might use - this is a half sheet pan and I packed it full. Cut up an onion, throw on some carrots (we had baby carrots, and I'm all about the lazy), add some garlic, sprinkle with sea salt and pepper and drizzle the whole thing with olive oil.
Put it in your oven at 450 for about an hour. Drool like crazy and try to distract yourself by folding wash.
At the end of the hour, toss it all in the blender and blend it very well. (I read online - I do that A LOT - that many people removed the seeds, but I didn't feel like doing that and it made no difference to me.)
And then use that sauce any way you want. I put it on pasta, and then cooked up some sausage and some meatballs and made a bunch of it into a meat sauce, and then I made a lasagna, and it was so good that I might have cried, just a bit.
I love fresh from the garden tomatoes.