The Tomatoes Are Still Going Strong

This week at the farm we continued with the unlimited availability of peppers, tomatoes, kale and herbs. I heard there were also green beans but I never did find them. Regardless, after the success with the pizza sauce last week I thought I'd try tomato sauce again. I picked enough plum tomatoes to make 20 cups of tomato purée so I made a larger batch of the "Italian-Style Tomato Sauce" in the Ball Complete Book of Home Preserving. The one change I made was that since I didn't have celery I used a bulb of fennel instead. After cooking everything down, I ended up with just under 7 pints of sauce. I vaguely remember making this recipe before, and it isn't really spaghetti sauce, but I suppose I could use it as a base and add meat.

There are four more weeks of the farm share and then the season will be over. I have started to accumulate a lot of squash and onions which should last for at least a month after the distribution ends for the year.