Red Wine & Garlic with Oregano
However, most of them are being turned into sauces, water-bathed and stored for use during the rest of the year. Prepared like this, they will last for at least a year. So far, we have:
9 jars of Curry-base
3 jars of Red Wine
& Garlic with Oregano
7 jars of Tomato & Basil
and today's effort will be a Barbecue-style sauce, followed by Tomato Jam in the morning
Some years I have made huge batches of just two sauces, but this year I am trying to
ring the changes so that we have a wider choice from our stores. I am also going to slow roast two trays' worth in the oven, with olive oil and herbs, then open freeze them and pack into zip-lock bags. This way they will take up less precious freezer space,
and be able to be used in anything tomatoes would normally be added to. Having roasted cherry tomatoes for soup last week, I thought that cooler and much slower should dry them to the point they are a leathery texture rather then crisp, as they would be from
the dehydrator, plus I can get a larger quantity in the oven at one time. I'll let you know how this goes.
I'd also like to make something special with the orange and yellow ones. Two years ago I made Yellow Tomato and Basil Jam which was luscious,
but I fancy a jammy type of preserve with smoked paprika perhaps.....