Canning Tomato Sauce | Tomato Pie & Moose Sloppy Joes
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- เผยแพร่เมื่อ 19 ต.ค. 2020
- From cooking to canning, we are all about tomatoes on this episode. Our cabin ripened tomatoes are finally ready to process and we couldn't be more excited to celebrate the occasion. A delicious tomato pie sets the mood for processing our homegrown tomatoes. After a long day of water bath canning the sauce, we anxiously await a taste test on nothing other than moose sloppy joes.
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Your wife is an AMAZING WOMAN. She can cook, she can garden, she not scared to do hard work. She loves you!!! And you have an AMAZING HUSBAND. He helps with everything. Not scared to work hard and helps in the garden. You both are so blessed! Love your videos.
It's always interesting seeing how many different ways they are to process produce. For tomatoes, we like to quarter them into a huge stock pot (skins too) and cook them till they are really soft then we use a manual strainer to strain out the seeds and skins and can it as is for juice and reduce some for thicker sauces, like ketchup and spaghetti sauce. We also use a lot for veggie soup.
One thing I noticed , whatever you do looks clean and sanitized . For not having flowing water a or constant electricity everything looks clean . As a professional chef I can appreciate your efforts and videos . Organized but admitting to challenges and mishaps in things you do . I love your videos since the first time you started
I’m a professional chef too! I enjoyed your video so much. I admire how you cook with confidence and teach at the same time. You are beautiful and brave 😘 wishing you both a happy autumn. Bon appetit 😋
@@loredanadincu7930 they WORK at having that electricity. Have you been watching?
I roughly chop the tomatoes up and roast them with garlic, olive oil, and salt in a large pot in the oven. After, I purée everything in my Vitamix. It’s great and I don’t throw anything away.
If you're making a pie with a really juicy fruit, like tomatoes, sprinkle a layer of breadcrumbs in the bottom to absorb the juice so you can enjoy crispy crust. Cheers!
th-cam.com/video/0Vjd-FDqtAw/w-d-xo.html
This is the way to go if you dont take the seed/juice of tomatoes, not saying follow the recipe but the reverse tatin!
That's a good idea. I tend to pull out the watery bits and seeds and just use what's left and it seems to work well. I never thought about it until seeing them cook down the parts from the skins but I guess I could essentially cook down the watery bits and seeds and then freeze them for future use in something like tomato gravy. (I'm from the south so many people probably think I'm crazy for mentioning such a thing as tomato gravy, I'm sure. HAHA!)
@@CarolinaGirlCreationZ Tomato gravy sounds like Indian food to me! When it comes to southern food, nothing surprises me anymore. I wish I remembered where I learned the bread crumb thing from. I think it was a specific recipe, but it works for quite a few things. I keep panko on hand but if you have a loaf of stale, but tasty, bread, you could also hand shred or blitz some of it in a food processor to make fresh crumbs to use. I like fresh crumbs for meatballs too. Since I was a kid, this is how my Mom makes bread crumbs; she'd dry out the slices in the oven first, then blitz, then dry the crumbs in the oven again, but you can skip the first step for a bigger, more panko-like crumb. The only kind of crumbs that don't work well are those bread "powder" types that come in a can. They absorb okay but they taste horrible. I bet you could also use a little bit of cornmeal at the bottom of a tomato pie, or better yet cornbread crumbs! Even better? Use tomato bread crumbs! XD
Oooo. I wonder if you could add the cooked down skins and seeds to bread...
@@ericainspace I LOVVVVVE using Panko bread crumbs! The paper canned kind are okay for certain things if in a pinch but to me they dry out whatever I use them in. I'm also keto now so I try not to use any and to be honest, things like meatballs and meatload, in my opinion, don't really need bread crumbs. I know it's supposed to work with the egg to help it stick together but since being keto, I've never had a problem just omitting the breadcrumbs all together. They are much more juicy too! :)
I absolutely love this Channel..its shows a different way of life.. folks get so wrapped up into everyday life. The daily grind of working ,commuting back and forth. It's shows a refreshing approach. Simple Alaskan life living. thank-you for great content.
Who is commuting in 2020? Lol
So if you core and score and x on the bottom before you freeze, when you thaw the skins slip right off. Also you can take the skins and dehydrated and blend them and you get tomato powder. Then when you want tomato paste you just add water.
I didn't know this. I think I'll give it a try. When you go to all the trouble to grow this food, you sure don't want to waste anything!
Great tip. Thanks
Tomato powder is the best.
Great tips!
I hadn’t read this comment but I just told them the same thing I learned this from Homestead Heart channel
I don’t know a thing about gardening or building but I find your videos so interesting. I love the way you both talk to the camera without being “cutesy”. I’ll keep watching and learning.
Im seriously always so bummed when the video is over!
I always want more too...I want to be there with them!! I could be their Grandma with a cabin in the backyard...😁
@@kimeverhart6253 you can totally do that at my place! I have a jersey milk cow. 3 pigs (till we harvest) tons of chickens. Gardens. 4 kids! I love taking a break and watching these 2!
And fair warning to new viewers ~ pace yourself catching up on the old episodes! It's a sad, sad day when you binge and realize you saw them all, and now have to wait a week for another.
@@KelJayP Oh yes. So often I have done just that - it is very hard! lol
Me too. So bummed
Y'all make everything look so simple. I can only imagine all the work y'all do we don't see.
Love watching your videos.
It’s amazing you guys grew, processed, canned and cooked that entire meal from scratch. Incredible
Eric - so glad you are taking your hat off more often. It is a good look and you should own it. We love it.
He’s a handsome guy!
😂 own what?
Totally agree
So who is the better cook?
I always enjoy your videos
I must say you two have gotten really good at good content and editing....well done!!!
The sound of the prep without voiceover is very comforting.
Absolutely addicted to your cooking canning and baking videos! You guys are pretty amazing. You plan things and execute them so we'll. I've never seen such a beautiful and bountiful garden! And it's in Alaska!
You all really do fix a variety of meals so I am sure you never get tired of eating the same thing too often. Everything looks so good!
Tomato soup with rice is a great one to stick to your ribs in the winter
Mario Wickel we grew up poor but always had a big garden tomato rice and cheese was a weekly dinner
I just made some yesterday with brown rice. Very yummy and filling.
@@johnenright4969 yes! So good... also good is tomato and macaroni noodles. My grandmother used to call that “slush” lol
One of the most delicious rice when I was growing up was , cooking rice with diced tomatoes and potato’s with butter and we would eat it with plain Greek yogurt 😋 so we had , starch , vegetable and protein all together in a very simple food 😏
Yes! Tomato soup with a sour dough grilled cheese for dipping. Check out the braised short ribs with pickled onions grilled cheese on Not Another Cooking Show. Drool!
I absolutely love the softness of the opening! Thank you for continuing to share your life with us - it honestly makes me happy whenever you update. Oh! And it's nice to see your cat again!
I am so happy the algorithm lead me to your videos!! They are so calming in these crazy times
You have found a way to make even tomato sauce entertaining. Your videos are like a little gift that brightens up my day. Thank you!
I want to thank you both for posting a while back how to make the quiche crust. I have been making this almost weekly and absolutely love it.
Can you tell me what video the quiche crust is in? Been looking. Can't find it. Thanks
Always excited when I see your videos pop up. My wife and I are moving to Alaska next summer to pursue a more wholesome and meaningful life. We are in our mid 20s which is young to know what you truly want out of life, but when you know, you know. As you two clearly did :) thank you for the great content
Good for you two! These two wonderful hard workers are good people to model your lives upon. They are great examples of what it takes to be really successful and happy with simple living.
I hope you have a couple of sweet dogs like they do!!
Goodluck!
Are you going to youtubers that I can also subscribe to?
@@taylorteufel1195 we’ve talked about doing TH-cam, so possibly!
@@kimeverhart6253 we do we have two beautiful Brittany spaniels :)
You two amaze me with everything that you do on your homestead. You certainly eat well with what you grow and harvest. Thanks for sharing it all with us too!
Your videos always make me so happy...thank you for sharing your beautiful Alaska and your beautiful life with us. ♥️
Had to stop grading papers when I saw this pop up! I make spaghetti squash lasagna with my tomato sauce, yum! Forty pints doesn't sound like enough, that isn't even one per week, you'll get through it quickly. The crunch of your pickles from last year, sounds so great! That is the sign of good canning skills!
There is nothing in there world that I love better than bacon and lettuce and home grown tomatoes! John Denver said it best!
Great job you two again!!! Those tomatoes are beautiful! Such color and the meat is firm! What kind did you say you grew? An idea, you can put up the tomatoes cut in half or whole after blanching and just water bath. They are great in stews and also chunkier spaghetti sauces. If you watch the Italian grandma on youtube, she has 2 videos on how she puts her tomatoes up. She is a pro at putting up tomatoes for sure! And she is a delight to watch. But great job on those tomatoes. I am eager to know what kind they are!♥️
Hello from Palmer ! We have been watching your videos for the past year and cant get enough! You guys are so inspirational and down to earth, qualities not seen all the time. You guys are awesome keep it up!
I found your channel by accident, and its my absolute favorite channel! You both compliment each other and truly your passion and the love of what you're doing comes through the screen! I have already went back and started from the beginning of your videos. Thank you for inspiring in so many areas!!!!
I love Eric’s tie dye shirt! It’s so cool. He seems to have a natural ability with knowing what things will go well together when cooking. The tomato sauce looked sooo good and you got so much of it made, Ariel! 👌
Oh, that looks yummy! Hope you all didn't have any problems with the earthquake. I always look forward to your videos. Thank you for being so sweet to share your adventures in life.
Ok. I love hamburger stew. I use tomatoes, but you could use sauce. Heat sauce and water. Add chopped potatoes and carrots and onion if you want. Then drop little pinches of your ground meat into it and simmer until veggies are tender. Salt and pepper, if course. Try it like this before adding a bunch of condiments. Then, add stuff as you like. I just like the great tomatoes flavor. Another awesome video. Wish I had your energy. At 67 I am inspired by your energetic gardening, cooking and canning and it helps me do more than I otherwise would! Thank you! I'm always rooting for your success.
This is great!!! I love gifting tomato sauce OR pickles to others and they ask "What is from the garden?" I answer, everything but the jar! Thanks for the video. God Bless, stay safe.
One of the ways we use tomato sauce is Mexican rice. The key is to fry the rice in some oil right out of the bag till browned. ( 2C.)Then 1/2 green pepper and 1/2 onion, saute, then everything else ( 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, a little cumin, 8 oz tomato sauce and 4 c. water. Simmer over med hi heat till water is absorbed. 20-25 min. We actually had it last night! Hope you'll try it. Enjoy, love your channel!
Awesome!!!
I canned 150lbs of tomatoes into sauce this year .....never too much sauce in our home, lol.
Glad to see you all weren't affected by the earthquake yesterday.
Unthawing =freezing. They're just thawing. I wish I had a nice mill like that!
Waste not, want not. You did this and gave the chickens a treat. In this country we throw away an ungodly amount of food. Blessings from New Orleans 👍
My garden partner and I planted 76 tomato plants this year. I have now made green tomato enchilada sauce, red tomato enchilada sauce, tomato relish (what a revelation!), simple tomato sauce, full spaghetti spiced tomato sauce, hot tomato sauce, marinara, Yellow cherry tomato sauce, both red and green tomato/pepper jelly and more! I've got three lugs of tomatoes ripening on the porch right now. We had more fried green tomatoes this week and even fried red tomatoes - leftovers of that will go into a lasagna tomorrow. Had to pick those three lugs to save them from the frost. I haven't made tomato paste, yet. I simmer down my tomatoes for about four hours and I'm impatient to can at that point. My peel disposal method is immersion blend the boiled tomatoes, then mill in a hand mill. I'll definitely try boiling down the peels next year. This year I added peels back to a few pots of simmering sauce and then milled it a second time to see if I got extra thickness. Verdict: Maybe a little thicker, not much.
Looks delicious! I hope y’all are ok from the earthquake yesterday and didn’t have any damage!! I immediately thought of my favorite Alaskan couple!! Much love and prayers to all!! 🙏🏻🙏🏻❤️❤️
Jodi Robinett thank you 😊 we are okay where we are at, we were too far away to feel it.
I make a easy... good tomato sauce. I lightly core the stem area. I cut them in half down the middle. Squeeze and roll them by hand to get the seeds out. I might dip some in water to get any other seeds out.Leave the skins on. I fill the blender. Puree them well. Heat them in a pot to reduce the sauce. If its still be a little lumpy I puor the sauce back into the blender and puree them more. Then a final heating to reduce them to a thickened state. Great sauce if you use the right tomatoes.
Seriously, as good as your food looks and your getting photos anyway I'd love to see a cookbook!
Oh yes, cookbook!!!!
I love a bumper crop of tomatoes. This was not my year for them but I did get enough to can salsa and crushed . I grew big mama paste and Amish paste here in zone 7 and the Amish paste were definitely the star this year . However my rattlesnake beans were a show stopper and for a 16 ft row I’ve canned almost 50 quarts . Crazy beans just keep on producing 😝. I really enjoy your show so much . Thanks for sharing your lives .
@ Linda Edwards I want to grow Amish paste tomatos next year. Everyone says how good they are. The beans sound interesting? Are they like a green bean or a kidney bean? I'm really curious about them . Thank yo
@@suesmith5033 they are a green bean, but like most green beans if left to mature and dry can be eaten as a dried bean which I don’t do because I love them as a snap bean . Young they have no strings , later in the season they do tend to develop a few.
The Amish paste have an unusually good flavor for a paste tomato , they also start producing large fruit but as the season goes on do get some smaller. I think that is going to be the only paste I plant next year .
We are zone 4/5 and I grew Amish paste this year too. Huge producers, we’ve had a couple good frosts and a light snow and they kept on going! I will plant them every year now. I quarter the tomatoes and toss them into a blender. Blend the whole thing, skin and all. It cooks down to a wonderful sauce for canning. I do get them into a hot pot right away to keep the liquids from separating. ☺️
Good to know . I will try that method as well as I have always peeled mine but dehydrated the skins for powder . Thanks 😊
another great video. rainbow of colors with your tomatoes. You said you didn't get as many this year but there beautiful. Your videos are so short. I love watching you two. you are doing what hubby and I use to do when we were younger. That we can't do anymore. It's so nice to see young people enjoying nature and gardening, making there food. the last few generations have no clue the joy of making your own food. all they know and there teaching there kids that it comes from the grocery store!
My husband drooled through this watching you make that beautiful sauce. When Eric started the moose sloppy joes, I thought he was going to die. I think he would like to come live with you guys. 😉👍 Great job on both.
Another nice video. I've been growing tomatoes and making sauce for many years now and will share this tip with you Arielle: I cut up the tomatoes in big chunks and cook them until they soften and the skin starts to peal off. Once cooled a bit, I use a small pan/pot (2 q or so) to scoop them up and pour them in the press. You hardly need to use the plunger, they're soft and flow in the chute. You can go much faster that way and very low stress on the machine. And last best part is the leavings (skin and seeds) come out fully dry, nothing more to squeeze out. All the best.
I really enjoy your channel. I have wanted to move to Alaska for such a long time. You are teaching me alot about being self sufficient and how I want to live if things align for me to be able to live my dream. Thanks for sharing your lives with us!!
Here’s what I do when canning tomato sauce. I used to put it through the strainer as you are doing. But now I just remove the stem bit, cut in half and put in pan and heat to boiling. Then I put it through the blender, seeds and skins and everything. Then return back to the pan to boil down to desired thickness. It works so slick. Absolutely no waste and the added nutrients and fine of the seeds and skins.
We put corn, green beans, celery, tomatoes, potatoes, Lima beans, carrots, and onions into a tomato sauce base (we make it similar to your recipe). Add some ground or roast meat of your choice, let it cook on low heat all day. It’s the one soup my entire family eats when it’s made. We have about a 50 gallon iron soup kettle we cook it in. We freeze it for winter stock piling. There’s about 20 of us, so it goes a long way. Add a cheese sandwich on the side or any small sandwich really and boom! Best meal of the winter in my opinion!!
One of my favorite uses for tomato sauce is to take stuffed peppers, put them in a crock pot, pour the tomato sauce in the pot, and good them all together. Yes, if you had a small amount of heat in the sauce, it would really step up the stuffed peppers. As an option, you could use Pablano peppers for stuffing, that would add in the heat that you don't have in your sauce!
theres nothing like fresh tomatoes, garlic and onion delicious
Ahhh that all looked so good from the pie up to the sloppy joes. Y'all make it look easy too 😸
I put my sauce in veggie soup, veg/beef soup, plain tomatoe soup cabbage soup, pizza, pasta, meatloaf, chilli. I’m sure I will think of more things later on. Have you ever made tomatoe chips? I put them in our dehydrator with some salt pepper oregano and graded cheese, if I have it! Good healthy snack!
Love watching you kids! Don’t think at our age we could take that cold climate, but we have always been very self reliant. Raised our six children with all home grown food. Rabbits chickens we raised and bought fresh milk! Made our butter and cheeses. Bought half hog and beef from local ranchers. Still can all the year round and love doing it. Just two oldies ( 83 and 79) and you make us very proud of your generation. What real successes you both are!!
My favorite way to enjoy tomato sauce is Tomato Gravy. Make some biscuits... fry some bacon. In the iron skillet you cooked the bacon in heat up the bacon grease. Sprinkle in some flower and keep stirring with a fork until the flour is toasted. Then pour in a large jar of the tomato sauce. Add lots of salt and black pepper (to taste). Remove from heat and pour over your biscuits. Plate up the bacon and make a couple of eggs and you have a fantastic Southern breakfast. Enjoy.
Look forward to each week’s video!! When I can tomatoes I always add whatever no-heat peppers I have along with onions. Great for everything I use canned tomatoes to make. I add canned jalapeño and spices when I get ready to make a jar of salsa.
I have been dehydrating my peels and make a tomato powder! So space saving and so flavorful ! I used to can 100 quarts of tomatoes when my children were home and we used so much, soups, lasagna , chili, sloppy joe, spaghetti sauce, and one of my girls would open a jar and add crushed peppers to it and heat it then drink! Ketchup. We made a lot of things
That is super interesting and a great idea!
Oh yum! That sauce looked amazing! What a great base for pasta sauce, chili, vegetable soup...
You two are the best.
I love to see a new video. Y'all just don't know how many bad times you guys have gotten me through.
I do a red lentil stew thing its really easy and so cheap since its just red lentils , tomato sauce and spices i put it on rice it became my fall/winter comfort food
I core all my tomatoes then freeze them in large freezer bags. When I have 5 bags, I thaw them overnight in the sink. Drain the water off from the bags then all goes in the stock pot. As they cook I scoop off excess water, usually 6 cups. Use a hand blender to mash them, then hot water bath them in 9 pints. Usually do this 4 times in the fall. Sauce is nice and thick.
Man you really can't beat garden tomatoes. So much flavor. Mass production tomatoes just taste like water to me
In the winter I eat a lot of Kenyan Stew and tomato sauce adds just the right flavor to it. I really enjoy watching when you guys cook because the food looks absolutely delicious!!!!
My grandma used to make tomato jelly! It was sweet and went great on English muffins!
My mom and now myself, always added green pepper, onion, jalapeno, salt, garlic to our tomato sauce to cook before canning. It turns out so good.
My family makes sauce every year with tomatoes from our garden and we throw the tomatoes in a pot and cook them down first to remove A LOT of the moisture before running them through the tomato thingy. That way you get all of the flavor from the peels and cook down the tomatoes in one go.
Yes! And if you add the herbs, onions and garlic to this first “caldron “, you will get a great blend of flavors right from the start , everything will be more concentrated, faster and full of flavors.
You would make a wonderful Italian. My grandmother would be moved to tears if she were still around.
DON’T FORGET THE SECRET INGREDIENT.... LOVE!!! ❤️❤️❤️❤️
My italian great grandmother (from Naples) never added sugar. If it needed sweetening she would add a carrot, it did the trick and was much healthier. Love your videos.
Эрик и Ариэль! Какие вы молодцы! Полностью обеспечиваете себя свежими продуктами!Спасибо что показываете нам жизнь на Аляске! ЛАЙК!!!!
You can also dehydrate tomato peels to make tomato powder. Add to soups, etc. Amazing flavor!
GORGEOUS tomatoes ! my French mother in law puts a smear of dijon mustard on the bottom of her tomato tart. yummers.
Let me like it first and now I’m going to watch it...
One of the comments on another channel said that TH-cam does not score 'likes' given before watching as much weight as those given after watching. Does anyone know if this is so or not?
Great video. Your tomato sauce looks soooo good. Everything about your videos are enjoyable to watch. Blessings
Love watching this video with cooking from the beginning and at the end.
We love tomatoes sauce as well. we make spaghettis a lot. we also dehydrate there skins then powder them to add a TBL spoon full to our sauces for enhanced flavor.
You can always add dried chili pepper flakes into your sauce at the time of cooking if you want a bit of heat. Love doing that pretty much anytime i'm making something with tomato sauce!
Awesome, thanks for all you do.
Hello u have inspire me alot. I live in a tropical island an I feel very bless. But to see u that have to preserve yr good before winter. I love the way u do things.
This is amazing!! I love romas! I grew 11 tomatoes plants and harvested 80 cups of pureed tomatoes!
I grew up on just a good old tomato sandwich 🥰
Love watching you both cook. You have given me some great ideas
As soon as the tomato bowl starts to overflow I peel them and pack in the jar with a Tbsp of lemon juice. The juice from crushing them in the jar creates enough liquid to get to Half inch head space. Water bath can for 35 mins. I work full time so I’m able to do this easily a couple of times a week in the evening to get through tomato overload time. So nice to use your own tomatoes instead of opening a can. Roma’s work great for this.
It's so interesting how everyone does things so differently. I guess I'm old school. I stick the tomato core out and quartered into pits and let cook. Run through drive and then either make juice or cook down for sauce. I have very little left of skin and seeds . It all works just different ways of getting there. I dont have as many steps as you do though. Will be great this winter either way it's made
Goulash , chili, lasagna, stew, Spanish rice, enchiladas, all the normal ways I guess.
Awesome video . Thanks for taking us along.
You can always dry the peels for tomato powder. Which you can add water to and use it as a mix your own tomato paste, as needed❤️
Sausage or meatball sandwiches... I made sauce with my garden tomatoes by throwing them along with onions and peppers into the blender then cooking for a few hours. The sandwiches were great.
Thanks for the update awesome video I truly appreciate it.
You guys are awesome, love watching!
To spice up the sauce, look into getting Calabrian peppers, in a jar. A delicious addition to tomato sauce.
Bet you guys can make some wonderful pizzas with that fantastic tomato sauce. I had such a joy watching you in this episode!
"In the spirit of tomatoes" 😂 You did those tomatoes justice 👍 We're drooling over here. Our favorite ways of using tomato sauce are quite traditional, you could say: speghetti, chilli, margherita pizza, and our all time favorite... Sweet Russian cabbage soup! Delish!
Love tomato sauce thick with stuffed peppers ,also sloppy Joe's and spanish rice,nice video very informative and innovative
Hey! You two... we needed a report on how the tomato pie ate! Never seen one before, but, it looked delicious. Those sloppy joes would be some great eating. Nicely done once again.
Since you like the paste tomatoes, as do I, I have to recommend Amish paste tomatoes if you can find seeds for them! They're about triple the size of Roma and slightly sweeter but grow with roughly the same productivity per plant. I really hope you read these comments- they're incredible tomatoes!
My brothers and I canned between 25-30 jars of tomato sauce this year! We love it with spaghetti or lasagna! We also canned diced tomatoes for our chili!! Thank you for showing us your process we loved watching!
Tomato pie looked amazing
Always nice to see you guys, I expect that you are dealing with a blizzard right about now. Hunker down looks like you have plenty to eat. Send up another vid when the sun shines again. Peace, Jim
I used to use a strainer like you have when canning but decided that I want to use the whole tomato and other veggies I add to my juice. This is how I do it now: When tomatoes ripen during the growing season, I usually wash them core and cut them in quarters and store them in my freezer until I am ready to can a large batch of juice or sauce. When I am ready to make a batch, I take them out of the freezer and put them in large pots on the stove. For my juice, I usually add several other vegetables (carrots, celery, parsnip, a beet, parsley and onions) so it’s a V-6 juice. As it cooks the frozen tomatoes will thaw pretty quickly. As soon as the veggies are soft, I blend it all in batches in my viatmix. I didn’t like using the strainer because I felt like all the peels and some of the good stuff was discarded. This way every little bit of your vegetables are in there, there is no waste. I don’t notice any peels or seeds, the vita mix pulverizes it. Put it back on the stove and boil it until you like the consistency and then water bath or pressure can as usual.
ça aurait été tellement simple de commencer par émonder les tomates !!!
J'adore ces vidéos mais l'illogique me désespère :) ❤️️❤️️❤️️
40 pints isn’t too much. There’s 52 weeks in a year so that’s not even one pint a week and there’s a lot of things to use tomato sauce in. I bet it’s so good! I can almost smell it! Yum 💕
The tomatoes look fantastic. So much color. All I can say is bring on the homemade tomato soup and grilled cheese sandwiches 🥪. Thanks so much you guys!