Now that we’ve had our first major picking of tomatoes it’s time to make and can tomato sauce. What we make is a thickened sauce with only tomatoes. That way when we go to use them we can alter the sauce as necessary. So, how many quarts did we get from 23 pounds of roma and three pounds of slicing tomatoes?
Here’s seven of the nine quarts that we got. There’s some extra that’s gone into the refrigerator for using soon.
After canning we went to dinner with Don and Loree at Knight’s on Dexter Road in Ann Arbor. We have not seen them since March when we stayed with them in Florida, so it was nice catching up.
More later…
Michael's Place 
Tomato sauce with your own tomatoes! THe best! I eat so much of it through the year, though I make mine with San Marzano tomatoes in cans from Italy. Not as good, but is what I grew up on. At this time of year, I like to take juicy tomatoes and quick fry them in olive oil and garlic, add some torn basil for a quick sauce. Delicious! My husband and I love Knight’s on Dexter. Delicious food and always busy! Somehow much better than the one at the Borders bookstore. I”ve been watching birds come and go from spring till winter for a few years now. I can see a rhythm in their appearance and departure then re-appearnace through the seasons and it is very satisfying to me. In August come the American goldfinch and Eastern Wood Peewee (more consistent than the calls in the spring) and the re=appearance of the Red bellied Woodpecker. I heard geese calling as they flew last early evening for the first time since spring. You can see the shift in the light and the quieter calls of birds, but they still abound, though not at all like the morning symphonies before sunrise in May: that is astounding!
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