It all starts with organic Beefsteak and volunteer Black Krim seeds in March. Thank your husband’s grandfather for the bell peppers, use some of your LPO onions and garlic, and you’ve got most of what you need to can marinara sauce to last you all year long.
Last year we made enough marinara that even today, I still have one more jar on the shelf. We make our marinara thick and usually use canned or frozen tomatoes to stretch the marinara when we prepare it for dinner.
According to T, the marinara sauce needs to simmer for a good four hours to make a nice sauce. He found the recipe on the internet and you can certainly modify whatever you find to suit your own palette.
The big pot should fill a few of these quart-size jars and give us a good start to the tomato season!
Of course, sometimes we do just skin and freeze our surplus tomatoes. Alas, T is motivated and I credit him for all the delicious marinara suace.
What becomes of your homegrown tomatoes?