strattu

Thanks to some very clear instructions over at Hunter Angler Gardener Cook, I am the proud owner of 2.5 cups of tomato gold. I skinned, seeded, and pureed 15 pounds of Roma tomatoes from Simmons Farm, and then dehydrated the mix for three days until it had reduced to nearly solid, brick-red, tomato putty. It's tomato paste raised to the tenth power. I feel like I'm in for a year of extraordinary eating with these little beauties tucked away in my pantry. I won't go on and on, because Hank Shaw already wrote about conservas, knows tons more about them, and there's nothing worse than circular blogging. So go see him. I'll be here admiring my pantry.