There are only two people in our household that enjoy eating fresh tomatoes, but even they are getting tomatoed out when it comes to the Yellow Pear tomatoes! They were starting to accumulate, so I decided to make a small batch of tomato sauce.
Along with the Yellow Pear tomatoes, there were about five or six Chocolate Cherry tomatoes, and two Cup of Moldova tomatoes on hand, so they wall went into the pot together!
Being so small, they got mushy very quickly, so it wasn’t long before I was running them through the finer colander we have. Some of the seeds still get through, but no one seems to mind that. If I were making a tomato paste, though, I’d run it through a sieve as well, to get rid of the seeds.
After straining the tomatoes, I fried up some finely chopped onions and garlic in some olive oil until soft, then added the strained tomatoes back to the pot. For seasoning, I added salt and pepper, a bit of sugar, and a bay leaf, then cooked it down until slightly thicker.
It wasn’t quite enough sauce to fill a 750ml jar.
What a colour!
Not too long ago, I found some large mouth screw on jar lids – usually I can just find regular mouth. Since this is going into the fridge, I much prefer to use the screw on lid, rather than the canning lids and rings. I’ll have to pick up more of these when I find them again. Most of the canning jars we have are wide mouth jars.
Not being a fan of tomatoes in general, I didn’t actually taste this to see how it turned out. I’ll have to get my husband or daughter to do a taste test and let me know what they think!