When the tomatoes start turning from green to red, it’s time to go and NOT STOP.
The basket fills up, friends and family don’t want anymore. Perhaps you can set up a table at the end of your driveway and sell some.
Go make some sauce.
Here is an easy recipe. I used the tomatoes, onion, garlic & fresh thyme from the garden. The additions are dried oregano and sun-dried tomatoes (store-bought)
Approximately 15 Fresh tomatoes, medium to large in size
3 Tbls. Olive Oil
1 Medium onion, small dice
4 cloves of garlic, minced
2 Tbls. Dried Oregano
1 tsp red pepper seed
2/3 cup Sun Dried Tomatoes
3/4 cup water
1/2 bunch fresh thyme (approximately 1/4 cup)
Salt to taste
Set a large pot of water on the stove to blanch the tomatoes. Set up another pot or container with a cold water bath to shock the tomatoes.
Let the tomatoes boil to the point that the skins begin to peel away then immediately place tomatoes in the cold water.
Peel & Seed the tomatoes. Simply put, pull away the skins and break the tomatoes by hand and squeeze out the seeds. Retaining the pulp of the tomato.
In another large pot or saucepan, heat over a medium heat, add the oil. Add the onion and cook to translucent.
Add the garlic, oregano & red pepper seed and cook for a minute.
Add the sun-dried tomatoes and water. Cook to reduce the water in half.
Add the fresh tomatoes. Heat over a high heat for about 8 minutes then reduce to a low simmer. Add the thyme.
Stir occasionally. Reduce the water or obvious liquid to reach a nice thick consistency (about 2-1/2 hours)
Using a hand blender or food processor, blend to smooth. Season with salt.
Pack it up and freeze it, eat it, sell it or give away as a gift.