The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.
Back-to-school panic season coincides with the height of tomato season in my house. I keep saying I am going to do proper canning, yet the equipment keeps languishing in my basement for reasons of time and intimidation (we do not call it laziness around here and you shouldn’t either).
I know my tomato snobbery game is so on point. But by now it’s no secret that good ingredients will yield good eats. So take advantage of the shiny ruby treats at your famers market while you can. You’ll thank me when your ‘maters are as saucy as a salsa dancer.
Rhubarb is in season and strawberries are soon to follow. We have an easy peasy recipe for Strawberry Rhubarb Refrigerator Jam.
For the next couple weeks, the Feedfeed, which was profiled in our Spring 2014 issue, wants to see how they’ve inspired your cooking. Post an image to Instagram of food you have made and add the following text in the original caption: “Inspired by @thefeedfeed #feedfeed.”
Here’s the cold truth about eating local in winter: my chest freezer is my friend. I’ll say it. I’m a hoarder of frozen local produce. There may be a cable reality show in my future.