Perkins Family Exclusive Private Label Organic Tomato Sauce with Sweet Basil
This is the sauce we put up every season, carefully labeling it so that we don't accidently sell it!
I use only the ripe roma tomatoes. You don't have to cut around the core or cut off the ends...you just quater them and toss them in the pot after cooking down onions and peppers and garlic in olive oil. My new trick this year is one I really should have thought of earlier; cooling down the whole works and running it through the blender. What you get is something that looks an awful lot like really good tomato soup - and you can make it into tomato soup by adding half and half and more spices.
But it's perfect for high-end tomato sauce.
I'd like to put up more, but every time you go through this, it seems like it's going to be a breeze, and it ends up being more work than you remembered!
Besides...it's time for pickles! No rest for the gardener this time of year.
It is so terribly dry and hot (again). Will is off to the plumbing supply place. It is finally time to flood the garden from the pond. That will do the trick. Maybe we'll get some rain and maybe we won't. We will also flood the yard and the pecan trees for good measure. Then we can porch-sit and not worry about whether or not we get a good rain in the near future.
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