Monday, September 5, 2011


I keep thinking that I'm winding down for the year...canned out, frozen solid, just plain done. This time I mean it. Maybe...?

My mother once again helped feed my tomato addiction when she procured a half bushel of beautiful roma tomatoes for me that had "marinara" written all over them.

I've never cooked with romas before but I know that they are preferred for sauces because they aren't as juicy as typical tomatoes. They are fleshier, meatier, and require much less cooking time if you're aiming for a nice thick sauce. I have to say, I was enamored of they way they cooked down so easily.

Add some olive oil, onion, garlic, red pepper flakes, bay leaf, basil, oregano, fresh thyme, and black pepper, take a quick trip through the food mill, and you have yourself 11 quarts of gorgeously zesty sauce.


snagaroo said...

I'm getting caught up on blog reading, and you have been busy, lady! Looks tasty. :)

Vicky said...

Hi Nikki,
I did the same this weekend. My backyard is over growing with Roma tomatoes.
I purchased an electric Roma tomato juicer and saucer. I love it and it goes so quick. It also has a meat grinder my winter project.
I canned 8 pints of tomato sauce and 5 pints of chopped tomatoes.