This week my mom, Kristina, and I made and canned Roasted Tomato sauce. We were able to use tomatoes from our garden (about 62 lbs) and herbs from our collective gardens. We made about 40 quarts. After picking all of the tomatoes on our plant, we still have tons of green and orange ones.
A mixture of homegrown oregano, two types of parsley, and basil.
Here it is just before going into the jars!
A mixture of homegrown oregano, two types of parsley, and basil.Here it is just before going into the jars!
3 comments:
You'll only have to go to the grocery store for a few things this winter - most of what you need will be right there in your pantry. Lucky you!
That looks so good and a great use of all your tomatoes!!
So did you roast the tomatoes in the oven? will you use it as a pasta sauce? IT looks SO good. I'm telling you, you need to turn your blog into a how-to canning resource! Our tomatoes are just starting to get ripe and i'm sure i'm going to need some instruction!
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