|This Orb Weaver, aka Garden Spider, has set up shop|
in the Sun Gold tomatoes. I work around her.
|Just part of this year's canning.|
Canning sauce isn't quite the chore it has been in the past. During a party last month, someone told me about roasting tomatoes. Core the tomatoes and cut off spots, then put them whole or halved in a shallow baking dish in a single layer. Roast them in a 200-degree F oven overnight (I do it for 10 hours).
You can put garlic, olive oil and seasonings in at the start. But I roast them plain and put them in bowls in the refrigerator until I have enough to warrant firing up the canner. With the pace the tomatoes are turning, that is just a few days.
I put the cold tomatoes in a large pot, use that wonderful invention the stick blender (or you can use a food processor or other method) to puree the tomatoes, heat them to boiling, then put them in sterilized jars and process. I leave the peels on, but if you don't want the peels, they slip off easily after roasting.
This gives me a thicker sauce than cooking them down in a pot and I don't have to watch and stir a pot on the stove top for hours.
|Clockwise from top: Boxcar Willie, Black Krim, Abraham Lincoln, Amish Paste|
Next I tried Abraham Lincoln. Not as sweet as Amish Paste, but very "bright," sort of tangy but not tart. Classic tomato flavor. Just what you would expect from an orange-red tomato.
Then Boxcar Willie was on my fork. Also a classic tomato flavor, but not quite as "bright." A little deeper. I prefer this one to Abe Lincoln.
Black Krim was last. No tanginess in this tomato. Much subtler flavor, not quite the classic flavor of the orange red varieties. Still quite good, but I think I have to put Boxcar Willie at the head of my list today.