I was in control of my life, right up until tomato season started.
Since then, it has been a long, slow slide into chaos.
OK, maybe not so slow. But long, definitely long.
Approximately 100 pounds of tomatoes, now suitably contained in jars. Stackable.
Who knew chaos came in red, yellow, and green, sweet or savory?
Some quantification, if you must know:
Tomato Butter - (front and center, and cute little jar). 4 1/2 cups. Like ketchup, but surprisingly robust flavor.
A bit of better butter. A little velvety, with a smidge of heat.
I am thinking of adding some cocoa powder to make a faux mole.
Enough of that, now.
Yellow Cherry Tomato Basil Jam - (left) 5 cups. Golden jewel tones liberally laced with confetti of basil.
Interestingly enough, it looks completely green to color-blind people.
Tomato Jam - (right, bottom) 7 cups. More jam, again featuring yellow cherry tomatoes.
This time with some chili flakes.
The avalanche of tomatoes threatened to smother me and I was desperate.
Tomato Sauce - (back left) 16 quarts. Stockpiled for the winter. Maybe several winters.
Roasted Tomato Soup - (not shown) 1 1/2 gallons. Frozen. My new favorite thing.
From Basic to Brilliant, Y'all by Virginia Willis. Just waiting for the last pile of almost-ripe garden tomaters to ripen so I can make one more batch and photograph it along the way.
Because, can you ever really have enough tomato soup? I think not.
All this tomato talkin' is making me hungry.