Last Saturday was Tomato Day 2010 in my kitchen. Through the Mariquita Farms Buying Club, I purchased 60 pounds of Roma “Mariana” Tomatoes, a close cousin of the popular San Marzano Romas. With my stash, I canned, sauced and roasted the day away. And the best part was that because the tomatoes were so late this year, and I did not can until the first weekend in October, the weather was actually mild and not hot! Much more tolerable than canning in the dead heat of summer.
Three 20# boxes of tomatoes
Ready for slow oven roasting
Jars of tomatoes and salsa
This year, I canned 11 pints of crushed tomatoes, 6 quarts of whole tomatoes, 6 pints and 1 quart of salsa, 10 pounds of oven roasted, and a crockpot full of thick sauce (almost paste). Some on the shelves, some in the freezer.
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