Our tomato plants have done well this summer, despite the insane heat that we have been experiencing, and that means we have buckets and buckets of tomatoes to deal with.
There’s nothing that refreshes the soul like a vine-ripened tomato! For me, it is the quintessential taste of summer.
We have 24 tomato plants in the garden this year, which is way more than we need for a supply of fresh tomatoes, so we are canning the rest.
Roma tomatoes are perfect for making tomato sauce. I’ve spent the last five weekends making a variety of Italian-style marinara, as well as barbecue sauce, and spicy chili sauce.
All in all, I’ve made 40 quarts of 43 pints of sauces. It takes about 45 gallons of tomatoes to make that much sauce, so it requires a lot standing and stirring to complete the job!
The result is a year’s worth of delicious homemade sauce.
There’s lots of books and plenty of online resources for anyone interested in canning. Who knows, maybe I’ll post a recipe or two and offer some advice on canning someday!
Toothpick Tales 
Impressive! 🙂
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Thanks…I’m worn out!
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Canning is great for tomatoes that you use for sauces, and I must say you have lots. Back when I had a large garden I did the same but I also froze some. Frozen tomatoes are great to add to soups and stews. Easy to do also, you don’t even have to peel them. When they start to thaw you can just rub the skin off. Best way I found to freeze them is put them on a cookie pan. Once they’re frozen you bag them. When you need them just grab a few out of the bag. Once frozen they don’t stick together in the bag. Hopefully you planted some heirloom tomatoes this year Bob.
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I’m too lazy for that. I just bag them and toss them in the freezer. I soak them a sink full of water and the skins fall off. Voilà! And no, I didn’t plant any heirlooms. I’m a city boy!
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