I think we’re good on the tomato front! I have a pot of homemade sauce on the stove right now. I will be making fresh salsa tomorrow evening for our Dungeons & Dragons game this weekend, and there is some mozzarella cheese to make salads.
And we’re nowhere near done with the harvesting for the season, either.
We have nine different tomatoes growing in our garden – all are heirloom. Three roma/paste tomatoes, three slicing, and three beefsteak. Colors range literally from white to black.
Right now, it seems that the romas and the white beefsteaks (which interestingly start turning to blush… probably some cross-pollenation going on) are prolific. I also have some lovely persimmon tomatoes in this batch (those would be the orange ones in the orange bowl on the left).
I think I need some more tomato recipes! Anyone have some good ones to share? I figure we’ll make some kebabs, too. But I definitely need to use up a LOT.
Tonight’s sauce recipe:
- Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
- Add tomato paste, tomato sauce and diced tomatoes, any other veggies you’re adding and the wine.
- Stir well and bring to a simmer over medium heat.
- Cover and simmer for 90 minutes.
- Use sauce to top your cooked pasta.
- Top with sauteed mushroom.
- Pass the Parmesan.
Note: I have exchanged the ground beef for italian sausage in the past – which is FANTASTIC. Also great for adding green pepper or other “chunky” sauce items. We added 3 small jalepeno peppers from the garden for this batch, and they worked great for some added spice.
I keep this as the rough balance, but I tinker every time with it. I don’t add sugar – I firmly believe in allowing natural tomato sweetness/tartness to dictate the sauce, but if you need it – feel free.