More Pasta Sauce

Truly, if I had known how many tomatoes we would get from our farm share over the course of the summer, I would have skipped the box of tomato seconds and just used the "firsts" to make sauce for the winter.

That said, we still have a ton of tomatoes in the house, so I am plotting a second round of sauce. Not as much this time--7 quarts is a lot of sauce and a LOT of tomatoes.

This batch is going to contain onions, garlic, mushrooms, meat (the last batch was vegetarian) and maybe roasted red peppers, because I also have a bunch of peppers from the farm. Since I'm kind of doing "stolen moments cooking"--cooking when I have a stolen moment here or there--I'm not entirely sure what I'm going to end up doing. Right now I am one handed again, holding a baby in one arm and typing one-handed with the other. But before this particular waking, I cooked up the meat, onions, garlic, and mushrooms, with a bunch of fresh herbs (I have opal basil again this week so that has gone into it). I'm not entirely looking forward to peeling tomatoes on my own, as it is much more fun with company. Adam will be home tomorrow so I might leave it until then.

After cooking up the meat, etc, it all fit into a quart container, so I anticipate this will be at least three quarts when all is done. Since I used up 2 of the 7 quarts of sauce from the last batch, that will give us 8 quarts frozen for the non-tomato season. Excellent.