It is most definitely summer here at Chez Bee. And the tomatoes I planted back in November are producing copious amounts of fruit. That is, the Rouge de Marmande that I bought as seedlings, not my other seedlings that I grew from seed – they have little green fruit on them that are coming along nicely. We’re producing more ripe tomatoes per day they we can eat – isn’t that part of the gloriousness of your own home garden? – the front 2/3 of the photo were all picked today. Every day I seem to be picking them less and less ripe because we’re having problems with caterpillars making holes in the fruit which then turn to mush – you may notice a few holes in the fruits in the photo. And the little green fruit is one I accidentally chopped off – hopefully it will redden up.
I’d love to make some tomato sauce (i.e. ketchup, but I don’t strain mine, so it’s somewhere between ketchup/sauce and relish). Ever since I started making my own a few years ago we have forsaken does-it-actually-have-tomatoes-in-it-or-is-it-really-just-a-food-like-substance store-bought varieties of tomato sauce/ketchup. And wouldn’t it be wonderful to this year be able to make it with my own homegrown tomatoes? Alas, I’m rather busy and haven’t had the time to put aside a few hours to make sauce….
…But never fear, I have decided to innovate! I am chopping up the tomatoes as they ripen into say 200 or 250 g lots and freezing them. Then when I have the time, I’ll whip up a batch of tomato sauce and maybe some chutney too. Has anyone ever tried this approach before with tomatoes or other fruit you wanted to preserve? I never have, but I figure that freezing breaking down the cell structure shouldn’t matter seeing as I’m going to cook them to a gooey yummy mess anyway. I’ll let you know how it turns out.