Waste not, want not

August 10, 2017

Tomato sauce, made from skins and cores most people would have thrown away.

And other things your mama told you. Like the starving children in China, and “Your face will freeze like that.”

Anyway. I am experimenting on just how much one can get out of two 30-pound boxes of tomatoes. To update the previous post, the final tally was:

  • 11 quarts of tomatoes
  • 17 pints of tomatoes
  • 5 quarts and two pints of tomato juice
  • and 16 half-pints of tomato sauce made from the skins and cores
  • Plus the 4 half-pints of roasted tomato-garlic sauce that was from the gallon or so of cherry tomatoes I had, and did all at the same time.

Well, I’m almost finished. I’m trying one more experiment. More on that later.

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Back in the kitchen

September 24, 2015

Ratatouille. A fall dish with summer veggies.

Ratatouille. A fall dish with summer veggies.

I have been most horrendously busy with work-related stuff for the past week or 10 days, plus a very necessary down day during which I slept and read to recover from some LONG workdays, plus a day with several hours spent getting my car checked out and left at the shop for a $500 repair. Dammit.

But the shop is right up the road from the one produce stand in this part of the world that still has a plenteous supply of good tomatoes, so I took advantage of my son-in-law’s chauffeuring and toting/carrying skills to stop and get a box. Those will be turned into tomato juice, tomato relish, and tomato paste today, in the last round of tomato canning for the year.

So last night, with produce in the fridge that needed to be used, I  decided to make ratatouille. I had a highly touted recipe for it that called for zucchini and eggplant, both of which I had and needed to use. So I set my eggplant, salted, to draining, and went about slicing my zucchini and prepping it to roast. Rinsed the eggplant, then pressed all the water out I could, and put a cookie sheet full of eggplant and zucchini chunks, tossed in oil, in the oven to roast.

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