But for those of us who like to buy tomatoes in bulk, the future looks bright.
This past Sunday, I got a box of tomatoes that my 6-year-old could have fit in for $8. Not just the end of the crop, mind you, though there were a few rotten ones in there, especially since I waited until Wednesday night to make sauce. No, these were thick, juicy beefsteak tomatoes, smaller Romas and some rusty pink heirloom tomatoes, jumbled like one big happy family in their cardboard container, smelling like the last box of summer.
Roasted Tomato SauceAdapted from my mom
1/4 bushel of tomatoes, any variety
3 heads garlic
Preheat oven to 500 degrees.
Chunk tomatoes into quarters, layer with slab chopped onion and slivered garlic on a roasting sheet.
Check every 20 minutes and stir in anything on top that is browning. Cook 1 1/2 hours total. Let cool 10 minutes. Mash with a potato masher until desired consistency -- I like it a little thicker but kids seem to not like chunks of tomato.
|become this. yum.|