Inspiration: Recently, whilst at a restaurant supply store, we found a fifteen-pound flat of tomatoes on sale. Since tomatoes are nummy, we picked one out. Then, I needed to process them…..Turning to my cookbook library, I picked up The New Homemade Kitchen and decided to make some basic tomato sauce that I could freeze and add to soups and stews when additional flavor is needed.
Little did I know my kitchen would look like a tomato based crime scene by the end of the project.
It was a super simple recipe, especially since I wasn’t planning on canning the end result. Over a couple of hours, I roasted, milled, and cooked down the sauce. (The pic above was taken during the milling process when things got particularly sticky.) This experiment also served as a test run for this summer when, in the past, I’ve struggled with what to do with loads and loads of fruit when it all ripens at the same time!
Happily, it turned out great!
Christie: I can see Miss Marple or Tuppence doing something similar! Especially since growing your own tomatoes (and other fruits and veggies) in the garden and then canning them for future use was very common after WWII.
My 52 Weeks With Christie 