Processing Tomatoes

We grow almost 200 tomato plants in two separate gardens. This year we are trying six varieties and not saving tomato seeds so each section has more than one variety. When we save seeds, we grow only a few types and isolate each variety to keep the seed pure and less likely crossing with another. This time of year this many plants deliver a few bushels of ripe fruit each week that we share with family, friends and neighbors. We also deliver 40 to 100 pounds each week to a local shelter.

The "Squeezo" Separates Tomato Skins and Seeds from Pulp and Juice. We Put the Skins and Seeds Through Twice to Maximize Yield and Dry the Dregs for the Chickens.

Hand Cranked Food Processor with Interested Dog, Cupcake.

This week was our turn to process ripe tomatoes. We separate the juice and pulp from the seeds and skin using the same "Squeezo" food processor that we use for apples. We add lots of garlic, basil, oregano, and hot peppers (Serrano this time) and let boil for half an hour. 

Tomatillos, Serrano and Sweet Peppers We Added to Flavor the Tomatoes

On top of the bubbling puree we then float a metal colander with small holes so we can ladle out most of the clear liquid. We preserve this in quart jars for soup stock that we use to reconstitute dry beans during cold months. It takes three or four quarts to make a large pot of soup using a pound each of dry beans and frozen sweet corn. We usually add hot turkey sausage and any fresh vegetables available. The wood stove in the kitchen is hot or warm from October to April since it heats our home so it's no trouble to slowly cook soup for eight hours, or so, every week. 

Metal Colander Floating on Top of Cooking Tomato Sauce That Facilitates Ladling Out Tomato Plasma to Thicken It.

Tomatoes processed this way make twice as much soup stock (flavored tomato plasma) as it does thick sauce that we use for pasta or pizza.

Day One: Nine Quarts of Thick Tomato Sauce and 19 Quarts of Soup Stock, That Have Various Amounts of Tomato/Flavoring Solids. Fewer Bits and Pieces Go Through the Holes in the Colander As the Sauce Thickens. 

Day Two: Five Quarts and One Pint of Tomato Sauce, 11 Quarts of Soup Stock On Top of the Stove We'll Use for Cooking All Winter.