Several months ago I was really worried. I had tried starting heirloom tomatoes from seed and was underwhelmed by their progress. Well, to tell the truth, I always have grander schemes in my mind that reality can never really live up to. I'm weird like that. Anywho. . . back to the tomatoes. . . they were puny.
Well, not any more. This is what I picked this morning.
There's still a lot of not-quite-ripe ones waiting for another day or two until they join me in the kitchen.
I've got Amish Paste and Beefsteak that I planted and then Roma and Cherry tomatoes that reseeded themselves from last year.
With all of the Amish Paste and Beefsteak I made tomato sauce and canned it. I didn't use any of the recipes I found because all of them included either onions, peppers, or garlic and spices. I simply wanted pure tomato sauce so I diced the tomatoes and cooked them down for several hours, pureeing them several times with my immersion blender. When the sauce was thick enough, I added one Tablespoon of lemon juice to each pint canning jar and added my sauce. Then I processed the jars in a water bath for 35 minutes.
As for the Roma and Cherry, I roasted them like before.
It took me all afternoon to do this, but the satisfaction I'm feeling is pretty good.