I picked my garden this morning and now I have more tomatos than I know what to do with. I gave a big box full away earlier and I spent the afternoon cutting up onions, peppers and pounds upon pounds of tomatos. There's a big pot of sauce cooking down right now. Sauteed garlic, onion, green pepper, crushed red pepper, salt and pepper in EVOO in a big pot, poured out and put that aside. In the same pot, combined mostly San Marzano, a few Beefsteak and a bowl of sweet cherry tomatos , EVOO, heavy salt and pepper, more crushed red pepper, cooked for a hour, then hit with immersion blender, I don't blanch tomato anymore, just blend that skin up. Dumped in sauteed onions and pepper then added oregano, fresh basil, more garlic, more crushed red pepper, red wine. I think it needs more salt but I need a second opinion from someone that doesn't consider it one of the main food groups.
I still have a sink, big farmers sink, full of San marzanos and a giant bowl of cherries. I think I'm just gonna freeze them whole, they'll just end up sauce. I also got a cantaloupe, 10 butternut and a spaghetti squash, a dozen peppers and a pile each of fresh basil and swiss chard. Gotta go stir sauce.
