Awesomesauce.

 

 

Well, our heirloom tomatoes are bumper right now, so the obvious thing to do is make sauce with everything from the garden.

First we collected a whole bunch of these guys, and some of the garlic that’s been drying in the barn.

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And some of the onions. So much crying in the kitchen (although now nearly as much as when we were digging up the scallions earlier this week. I thought I was dying).

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Fresh basil and oregano…

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Twenty cloves of garlic for our four batches of sauce. Kim made three batches, since she’s freezing most of it, and I made one, since I’m a new-sauce-maker and I didn’t want to ruin a million jars, just in case.

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First we had to peel all the tomatoes (48 tomatoes!) so we dropped them all in boiling water for less than a minute, then dunked them in ice water. That makes the skin split so they can be peeled easily.

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Peeling and coring all those tomatoes.

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Chopping up the oregano and basil– so much prettier when it’s not dried and in those little red shakers!

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The sauce had to simmer for two hours, then we added a bit of brown sugar and merlot, and then simmer for another hour. In total, including the chopping and prepping time, it was a five hour ordeal.

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After we let it sit overnight, it was finished! I got a little over five of these jars. Delish.

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