Who doesn’t love a home-grown tomato? Well, I’ve met people who don’t, but I personally think they’re not people but rather some type of The Omen devil-spawn, and no one can change my mind. I am fully prepared to debate this.
So to increase my production of delicious produce and repel demons at the same time, I planted a second row of determinate tomatoes this year, bringing the total to 18, and to compliment the 12 indeterminate tomatoes on the trellis, and the volunteers that pop up throughout the gardens, and the two extra I put in a pot on the deck. I really like tomatoes.
So standby for a selection of seductive solanums! (AKA, tomato porn):
On a more informational note, this was the first time I tried broiling the tomatoes for sauce. The standard blanching/skinning/de-seeding applies, but the flesh is then slightly browned before being added to the pot. I also included a full mirepoix this time too.
I think the broiling somehow also brightened the red color, as my sauces are usually more muted, so bonus. I’ll definitely be taking this approach again.
And I won’t have to wait long. In one week’s time, the bowl has filled again. Pizza sauce next!
–Simon