#spaghettisauce

On Wednesday morning I wasn’t moving too fast. The roasters had worked well over the night and I combined them into one. I left it on low for most of the morning while I slowly got the kitchen cleaned

On Tuesday morning I got the kitchen cleaned up and my general helper arrived at 8AM. I sent her out to harvest the storage onions, enough for 3 double batches of sauce. I had ordered 40# of organic tomatoes

On Wednesday morning, still not doing well, I got up and got started at 5AM. I got the squeeze out and set up, found the jars I needed, got the bowls and colanders out and when the carpenter arrived, took

Thursday morning I got an early start. I went out and found 4 more red bell peppers and picked all the rest of the Walla onions and a couple of the storage onions. I got them washed up and started chopping

On Wednesday morning I went out and harvested every tomato worth taking that was ripe. I use a Squeezo to separate seeds, etc and it hates unripe tomatoes. These were the Amish Paste and Moskovitch eating

I’d ordered 2 more 20# boxes of tomatoes to be picked up on Friday. They wrote and said they had 1, and probably would have a second by Friday afternoon. After 2 trips to the farm store because I forgot

I was gifted this brand new Squeezo strainer on BuyNothing in 2017. I really love it! This is how I set up for smaller batches. I did grow a few tomatoes this year but we use a lot of spaghetti sauce,

Homemade spaghetti sauce for a Sunday afternoon. Comfort food.