So. I went on vacation. It was quite lovely actually–we went to Washington D.C, then I went on to visit Frank Lloyd Wright’s Fallingwater and Kentuck Knob houses, then spent a few days in Pittsburgh. I’ve gotten to see quite a few American cities that I’d never been to this summer and I’ve loved every second of it.
My garden on the other hand, has not loved it so much—though the tomatoes haven’t seemed to mind my absence. The photo above is just a portion of what I had waiting for me today, and they weren’t going to wait much longer.
You can see some of my nerdy pursuits above—-art, food, architecture, modern design. And food. Oh, I said that already. Also: Mr. Rogers. How could you not visit Mr. Rogers if and when you are ever in his neighborhood? He likes me just the way I am—and that’s a good thing because he might be the only one.
Anyway, tomatoes. For the last couple of years, I’ve been taken with canning sauce, canning whole tomatoes, salsas, marinara, etc. But with the recent whirlwind trip and the resulting piles of ‘day job’ work haunting me, I decided that today we needed to take the easy way out. And that is with my usual old quickie basic sauce, frozen flat in plastic gallon baggies. No peeling, no seeding, nothing. It’s about the easiest thing ever. You can make it as plain or not-plain as you like. I used some dried herbs (the heat and Great Drought of 2014 killed all of my live herbs except the basil and rosemary), onion, garlic and tossed in a handful of fresh basil at the end. I recommend using onion at the very least and then you can go from there.
It’s just oil in pan, onions on low, add tomato, cook a very long time, stirring occasionally. Got that?
Once you’re done fiddling with it, let it sit and cool to room temperature before ladling it into zipper bags. With the zipper up, push out all of the air and zip them as close to the sauce as you can. Lay them flat in your freezer–you can stack them up on top of one another to save space. Just leave them be till they are frozen solid, then you can move them wherever.
And the moral of this story is: Go ahead and ignore your tomato plants and let them go crazy. You can make 6 quarts of good tomato sauce in one day, with the most minimal of attention and effort!