UP TO MY ELBOWS!

In tomatoes, that is!  This is about one forth of the harvest of red tomatoes from Saturday last week.

There are also yellow tomatoes.  I love the yellow ones.  They are so sweet and juicy.

 The tomatoes in the bowl on the left are cherry tomatoes.  We estimate that we had about 500 of those.  Very small but did they pack a flavor!  The best we have ever had and, of course, the label got thrown away so we don't know what variety they are so we can plant the same next season.

Some really nice eggplants.  Since I can only eat so many veggies I googled eggplants and found that I could freeze these.  It is very simple.  Peel the eggplant and cut into thick slices.  Blanch in lemon water for no more than 4 minutes, cool and freeze.  I am hoping to make some eggplant casseroles this winter and some eggplant fritters.

In this pot is tomato sauce.  I took many of the cherry tomatoes and put them in the food processor.  I did not puree them but left some small chuncks since I wanted the  sauce to have some texture.  I added chopped onion and green pepper.  I spiced the sauce with bay leaf, oregano, and fresh basil.  I let it simmer for about half an hour.  I ended up with 4 containers of sauce.  I froze three of them and kept the 1 out to try.

To this container of sauce I added, garlic and garlic oil, some more fresh basil and about a dozen shrimp.  I heated it just long enough for the shrimp to cook and I served it over spaghetti.  It was yummy!  It makes me know that I can add many things to this basic sauce and have many different meals.  One of the nicest things about the sauce is that by using the processor you can not even tell that the skins were left on the tomato, after all, that is where a lot of the flavor is.

Now I have time to go back to my hooking!!!!!  Have a wonderful week everyone.

Doris