we eat lots of tomatoes. cooked tomatoes most of the year because the fresh ones available in stores aren't good raw. we like to grow them. we enjoy fresh, vine-ripe tomatoes for about 4 months, so we make sauce and freeze it for the rest of the year. we also cut some tomatoes into quarters, freeze them on a cookie sheet, and put them in freezer bags. we do the same with whole golden cherry tomatoes.
the ingredients: early girls, romas, and beefsteaks. the onion is store bought. the garlic is ours.
two workstations: i stepped back to take the picture we rinse them in cold water and cut them meticulously into exactly equal pieces.
ready to simmer: the garlic will be put through a press. it looks better whole for a picture.
the summer kitchen: who wants simmering pot going all day in the house when it's 90 degrees? that is a sears campstove, maybe 50 years old. i found a nifty conversion thing so it runs on propane instead of liquid fuel. the sauce will reduce to about a third its beginning volume 5 or 6 hours. then we let it cool for a while and transfer it to a smaller pot and cool it overnight in the refrigerator.