Tomatoes Are Ready

In response to our recent jam posting a Fresh By Northwest reader sent these photos of her and a friend making tomato sauce with their combined back yard crops.

Barbara at work

“We followed the your Fresh Tomato Sauce* recipe and instructions from your cookbook. 8# of tomatoes produced 4 quarts of tomato sauce.”

8 pounds of tomatoes

The photos also made me stop to think of how quickly I go through 4 quarts of tomato sauce and how many millions (billions, trillions?) of tomatoes it takes to line the shelves of America’s canned tomato sections.

Vicky viewing the finished product

Thank you Vicky and Barbara for your sharing your experience.

*Note the following changes to the Fresh Tomato Sauce recipe for canning:
Omit olive oil, garlic and fresh basil if you are not using pressurized, immersion canning. Those ingredients can be added when you use the canned sauce.