It’s that time of year when it seems like everything is getting ripe and needing to be put up for the winter. My goal is to eat as much as possible from the garden year round so I focus on preserving, primarily canning and drying.
Last week was tomato week. I canned about 40 quarts of chunky tomato sauce made by putting the whole tomatoes in a food processor and blitzing into very small chunks. It saves having to skin them all and the skins just disappear in the final product. Next they get cooked down to about half their original volume by putting them in an open turkey roaster in the oven at about 200F for about 12 hours. The long slow dehydration really gives them an intense dried tomato flavor and by doing in the oven they never burn.