From 4 bought seedling Roma plants, we picked just over 1 kg per plant. Not all are ripe yet; most of the green ones are mature enough to ripen and they will go towards the sauce. The green ones which stay green become 'Fried Green Tomatoes'. Not only a film but a delicious dish! Some green toms are sweeter than others: Burkes' Backyard and Rouge de Mamande are particularly sweet when green. How the Romas go is anyone's guess at this stage.
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Nice Elaine! We picked our first toms of the season yesterday. I think I was thinking sauce when I planted them all - I should have gone for more romas/eggs/san marzano, I think, but any home tom is a blessing.
I feel what you say Elaine. I have an entire bunch of bananas to process through the dehydrator - big job. Wouldn't be so bad if I didn't have to spend 10hrs of my day driving and working for my paid job.
True. And knowing you've got to do it all again when you finish the last bottle … I can tell you Andy, the intervening 20+ years since I started making stuff, makes the difference between really enjoying the adventure and seeing all the produce with a jaundiced eye.
We're chuffed. But my! it's a long and complex process to make something from one's own produce. Although I suspect that's coz I'm 20+ years older than when I made my first batches of Tomato this-n-that at age 50. One dog for company, a 'how to' book, 15kgs of greenish Tomatoes, lots of vinegar and so on. This had better be the best ever Tomato sauce!
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Nice Elaine! We picked our first toms of the season yesterday. I think I was thinking sauce when I planted them all - I should have gone for more romas/eggs/san marzano, I think, but any home tom is a blessing.
I feel what you say Elaine. I have an entire bunch of bananas to process through the dehydrator - big job. Wouldn't be so bad if I didn't have to spend 10hrs of my day driving and working for my paid job.
True. And knowing you've got to do it all again when you finish the last bottle … I can tell you Andy, the intervening 20+ years since I started making stuff, makes the difference between really enjoying the adventure and seeing all the produce with a jaundiced eye.
and it's the feeling of "I did this."
We're chuffed. But my! it's a long and complex process to make something from one's own produce. Although I suspect that's coz I'm 20+ years older than when I made my first batches of Tomato this-n-that at age 50. One dog for company, a 'how to' book, 15kgs of greenish Tomatoes, lots of vinegar and so on. This had better be the best ever Tomato sauce!
Awesome Elaines! Looks like lots of fun with the puree machine.