A foot of snow does not seem like a lot if you are living in the east. And we have only had a couple of snows so far. I was delighted to be snowed in, with heat, electricity and my sweetheart. We could have gotten out in an emergency. But it is fun to be snowed in.
I filled the crock pot with frozen tomatoes. It was so full, the lid couldn’t fit firmly. As the tomatoes cooked down, I skimmed off the peels and the cores.
To the thawing tomatoes, add a coarsely chopped onion and a couple crushed cloves of garlic. Add salt and pepper if you choose.
Next, decide where to go with the tomatoes. Mexican or Italian are my choices.
Turn the heat on high, leave the lid ajar to reduce the water content. Break up tomatoes with a wooden spoon or a potato masher.
Later, when the tomatoes have cooked down by half, use and immersion to blend as much or a little as you prefer. I decided to go for an Italian spaghetti sauce. As the tomatoes cooked down, I added a frozen cube of roasted garlic* and a couple of cubes of pesto.*
This is where I get creative and make this sauce Italian, by adding herbs and spices.
*Cube of roasted garlic* and a cube of pesto.* In the summer when we had a huge harvest of garlic, I roasted the cured garlic, mashed it up with a little salt and olive oil. Then, I put the roasted garlic paste in a silicone tray of mini ice-cube shapes and froze them.
*Homemade pesto, minus the cheese, was made and filled plastic ice-cube trays and frozen.
These little frozen cubes of gourmet delights are stored in ziplock freezer bags, labeled and dated.
When there is no time to can tomatoes in the heat of summer, freeze the whole tomatoes individually and store in a freezer. When tomato overload gets too hot and hectic in August, chill.
Slow cooked pasta sauce made by cooking your home-grown tomatoes and herbs on a cold winter day, priceless.