100lbs Romas, a Gaggle of Garlic, a Dozen Onions.. ..

 Summer Tomatoes and Sauce Time 

  

        The  Romas are finally ready! Its sauce time and that  means get out the aprons, towels, every sauce pan and large bowl we own. I keep asking my husband if it time to cut back but, "NO!!" Conscious of the nutritional value of foods less processed, we're committed to making more in our own kitchen. I recently read that tomatoes are rich in vitamins A, C, and K. According to a good read in Live Strong article :  https://www.livestrong.com/article/522521-the-advantages-of-tomato-sauce/  Vitamin A promotes the "maintaining low-light vision and for building connective tissues under the skin."

Vitamin C, the Sunshine multi duty vitamin plays many roles in our good health. Vitamin K , the blood coagulating vitamin. Tomatoes also have potassium and manganese for bone strength, Not to mention the mighty tomato is filled with Lycopenes which help protect free radical damage in the body. We are fortunate to have an abundance of tomatoes and should eat them often!

                                     

                        To get the most from our tomatoes, we pressthem 3 times. (Above is first press)

Second press

                               

                                   Third press, see how the schmootz is getting smaller? The remains are sometimes used in the garden and sometimes offed to friends with chickens, who seem to love it. 

Strong arms are a requirement. 

Cooked down to a rich pasta sauce and in recent years, some become  tomato basil soup, to be served on a frosty evening with a grilled cheese sandwich. .

Onions, garlic, basil, oregano, brown sugar, sea salt, and ground pepper,.  After sauce is cooled, its placed in serving size containers and frozen. Depending on our mood, meat, or spices like ginger, are cooked in before eating.