Somehow, a lot of tomatoes of a variety of types came home with us the last couple of days, and I’ve spent a lot of time processing them.<\/p>\n
On Wednesday, I went to the little farmers market and got some green and pink tomatoes to make a green tomato mincemeat from the Local Food Journal<\/a> – 2012; 2013’s on sale now – to make some bars to take to this Fermentation Fest<\/a> in Reedsburg. People who are taking a class<\/a> with Terese<\/a> are going to get to eat them.<\/p>\n On Thursday, I got a mixed bag of plum tomatoes and and red and yellow slicing tomatoes in my CSA box. And I also bought a 25lb. box of plum tomatoes. And I taught a cooking class, using an extra example of the same CSA box on Thursday evening – so yet more tomato recipes<\/a>.<\/p>\n On Friday, when we got home from Your sister’s sister<\/a>, first movie we’ve gone to since TIFF, and a funny one, I sliced up about 18 of them and laid them out on two baking trays and put them in the oven on 225\u00b0 and went to bed, and in the morning, I had a couple of pint containers of oven dried tomatoes – plus a few extra to eat right away. They’re like candy.<\/p>\n Today, Saturday, has been the biggest tomato day, though. For breakfast, I put yellow slicers on one side of my bagel and the oven dried on the other side. In the afternoon, I alternated grading student assignments with making the green tomato mincemeat and a double batch of Marcella Hazen’s tomato butter sauce<\/a> (this is Deb Perelman of Smitten Kitchen’s version; I use Marcella’s son Guiliano’s version from Classic Pasta<\/a> anyhoo, it’s all over the Internet; use whose ever you like). We went to dinner with my friend Lesleigh, because her brother’s in town for this conference that the library school<\/a> is putting on, and when we got back I spent 2 hours blanching and peeling the rest of the tomatoes. I diced most of them and put them in containers for freezing – I think I have 7? or 8, maybe. But I got tired of dicing and threw the last pot-ful whole into a bowl for overnight. The plan is that I will roast peppers tomorrow morning – both poblanos and bell – and make this potato-poblano gratin<\/a> for breakfast, and puree those last tomatoes with the bell peppers, and make my favorite pizza sauce tomato sauce that is simply pureed tomatoes and pureed roasted peppers, a little garlic, a pinch of sugar and dried oregano and red pepper flakes, boiled down a bit.<\/p>\n