Jump to content
GreaseSpot Cafe
Sign in to follow this  
Pax

Me and My Romas

Recommended Posts

I'm a beginner at this, first year. any suggestions are welcome.

I've been making tomato sauce ('gravy' as my Italian neighbors call it) with my nice Roma harvest.

I also add cans of locally grown, organic, plum tomatoes if I have ready Romas but not enough to justify sauce making.

I throw other varieties of tomatoes in if they are reaching prime, with no plans for their immediate use.

I use the recipe for "Basil-Garlic Tomato Sauce" from the Bell Blue Book: guide to preserving (2010), page 74.

We have a 12" pot, 2 steps out the back door with sweet basil growing in it.

I also grew my own oregano this year... success .

I'm freezing the completed sauce in zip loc bags

(after it cools off - trying not to connect hot food and plastics now for food safety reasons)

and putting them in a deep freeze at zero degrees.

This winter I'll make lasagnas and other Italian entrees.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×