It’s that time of year – when no matter how busy we are, at some point we drop everything and process tomatoes. Tomatoes are a particular passion for hubby; growing, eating, and more importantly, feasting on them in the middle of winter when there’s nothing to pick from outside.
Basically we gorge on fresh tomatoes from mid July to early Oct. Then we stop buying and enjoying them altogether, because frankly, when you’d had home-grown tomatoes for a good stretch of the year, the cardboard that poses as tomatoes in the grocery store just doesn’t cut it.
Instead, we start popping open the soup, salsa, and sauce we’ve made in late fall.
I will be the first to admit that I get grumpy at the thought of being in the kitchen a second more than I already am preparing day-to-day meals. But I am always grateful for the time and effort on a cold February morning, sipping on a mug of steaming tomato soup.
So a couple of weekends back, we did just that. And ended up with 54 cans of soup, and 24 cans of pureed tomatoes. Sounds like a lot, but I don’t see us having a problem going through it…