Can't beat $1 per pound for slightly overripe organic heirloom tomatoes (thanks to Taft Farms in Great Barrington, MA)! 15 pounds or so have been skinned and cooked down into wonderful marinara and are ready for the freezer in my Weck canning jars.
While the tomatoes simmered I took the opportunity to gather basil and parsley from the garden to make pesto and basil cubes (chopped basil in olive oil, frozen in ice cube trays).
Ahhh, yummmn...will be so nice this winter!
No comments:
Post a Comment