I think I'll can the next batch. I see some fine pasta sauce coming out of the jars that I will put up this summer. Especially once the 'Brandywine' start ripening. Thus far, I've harvested 23 pounds of tomatoes, all 'Costoluto Genovese' heirlooms except the one lone 'Brandywine' that surprised me yesterday. But there is still a lot of 'Genovese' on the vine and the 'Brandywine' is simply loaded. And I haven't started taking off the newest blooms yet, as I have hope that we might have a long enough season to ripen a lot more.
10 pounds of garden fresh, organically grown heirloom tomatoes ready for their boiling water bath (to make it easier to peel them for roasting)
Peeled, cored, sliced and ready to go on the MAK grill to be smoked and roasted. The lighter bits are a few 'Sweet Pickle' peppers I threw in for flavour
The end product, cooling before going into the freezer bag. Eaten right off the pan, they are unbelievably sweet with flavour that would make a tomato lover out of even someone like me who hasn't ever been a big fan