Monday, September 22, 2008

Paste Tomato Sauce-Off

This weekend I scored some killer tomatoes from an organic garden at a lovely private campground in Willits. These babies were huge -- like 7" long, looking more like big red peppers than tomatoes. The gardener said they were Romas -- and that all the big tomatoes had been picked and made into sauce already. I brought home about 10 of them and tonight I made a small batch of sauce (saving the seeds, of course) with these Romas, and a small batch of sauce with some of my Debarao tomatoes.

The Romas had a very sweet flavor before I even cooked them -- it's a lot hotter up there in Willits! The Debarao tomatoes had a very solid flesh and less juice than the Romas, and a very tomato-y taste. Both are good and after packing four small jars, I ate the rest of the sauce on warm bread.

YIELD:
2 - 8 oz jars Roma tomato sauce
2 - 8 oz jars Debarao tomato sauce

The Hawaiian pineapple and Yellow Ruffled are starting to come in, as are the Amana Orange. I think I am going to make some yellow and orange pasta sauce out of those babies, too. The Italian Tree tomatoes are starting to get really ripe, and may make a nice little batch of sauce as well.

I'm looking at buying an Excalibur dehydrator - we haven't had enough heat or sun for my solar dehydrator to work very well. I'm pretty disappointed in the lack of weather cooperation at tomato harvest time here.

3 comments:

kale for sale said...

I just caught up on your blog, canning and creating adventures. Your appetite and enthusiasm for putting food up is quite inspiring. Thank you!

Grammy said...

I saw a post you did about making yellow catchup. I would like to see how you did it and if it tastes good. Thanks

jennconspiracy said...

Haven't done it yet - that's going to happen this weekend! Plenty of yellow and orange tomatoes to make up some fun stuff.