It was exactly a year ago, to the day, that I made the last batch of passata, when I made this one on Monday. I discovered this when I updated my very high tech record of market matters.
Speaking of market matters, I also discovered that it was exactly nine years ago, today, that I first appeared at the McGregor market as a stall holder. This was my first offering:
Back to the tomatoes: last year, I had been a little overwhelmed when Cecil delivered the same quantity of tomatoes. This year, I asked for, and got them. They arrived on Sunday.
Monday was a public holiday here, and I decided to exercise (being not entirely flippant) my human rights and spend it in the kitchen. Two things were on the agenda: koeksisters and Passata. Because of their respective processes, the schedule would work.
Those two buckets of tomatoes represent two thirds of the crate of tomatoes that I processed on Monday:
This batch took just over 7.5kg of tomatoes. I am getting better at judging the likely yield of batches - thanks to making umpteen batches of marmalade, knowing what my stock pot holds and how much goes into a myriad of jar sizes.
All these jars, waiting to be sterilised, came from folk who collect old jars that I then fill. Sometimes with new lids or if the lids are still sound, The Husband sprays the multi-coloured, branded ones, black.
This batch of Passata made 17 jars based on the recipe in Katie Caldesi's Italian Cookery Course.
I have the rest of the still to go. Yes, I have a plan. There are more of the "tomato diaries 2022" to come.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink@hive.blog and Canva.