We're being assaulted by our tomato beds. Adam has trimmed (hacked back) the plants, and we've cleaned out the beds. They looked like this (well, worse):
They should recover and keep bearing. Quite a few plants were pulled out for disease.
We're getting some nice whoppers; this one's a Brandywine. And I took a pretty platter to church for my personal Adopt-Some-Tomatoes program! Still, we have platters of them on our table at all times.
This morning I rolled up my farmwife sleeves and took matters in hand. I found an online recipe for tomato paste that appealed to my personal brand of laziness. I loathe blanching/peeling/seeding tomatoes. I simply won't do it, bleh! And when hundreds of them are little tomatoes? No way! Here's the recipe that inspired me:
Easy Crockpot Tomato Paste
The tomatoes are oven roasted with garlic and olive oil. They are put through a food mill to remove skins and seeds. They are cooked in a crockpot. This all makes for less work for little ol' me!
This method is fast, and it removes all the skin and seeds, allowing the juice and pulp of the tomatoes (or any fruit) to pass through. Turn the wooden cone and press firmly until all that's left is dry skin/seeds. It gave a lovely, creamy sauce in the bowl below: