So … many … tomatoes

   September 2, 2010 4:01 pm

 

Last night I had to can tomatoes. I had no choice. I had ripe tomatoes code blue on the counter. I refuse to let them go bad.

It’s hard to do anything like that when my son is around, so I decided to put it off until he went to bed. That left me falling asleep on the couch while the jars were processing until about 1 a.m. when the stove timer went off. I am a sick, sick woman.

All that for five pints of tomatoes. I peeled and chopped way more than that, but I can only do five jars at a time in my kettle. I wasn’t about to put in another batch at 1 in the morning, so I reluctantly put the rest of the toms in the refrigerator. I hope they’ll still be good. I didn’t feel comfortable leaving them on the counter for 24 hours, even hermetically sealed in 800 layers of plastic wrap.

But I thought about it.

Dinner, by the way, was leftover pasta and spaghetti sauce. My column and the sauce recipe will run next week, Sept. 8. The sauce is thick and heavy with herbs. Maybe too much herbs. Personal preference, I guess.

 

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