My tomatoes are going like gang-busters right now, and I'm obsessed with keeping up with the pickings. I can't stand the thought of any going to waste.
This weekend I did lots of harvesting and am slowly putting each garden bed to rest for the winter as each one is picked out. Good night, snap peas. Good night, edamame. Good night, corn.
While I was harvesting, Colin was doing manly things, like protecting our new trees from the deer. Did you know deer love to mash their antlers against tree bark in the fall? If you don't protect new trees, they'll surely die. Colin likes to use chicken wire to wrap the bark because it's not really noticeable, which just looks a bit nicer in the yard.
I think that canning tomatoes is kind of unnecessary, because freezing is just so much handier (and keeps the nutritional value much higher because it's not all cooked out during the canning process). To process, I simply chop up the tomatoes (not necessary to chop the cherry tomatoes) and blend them up in my cuisinart. Then I place the mixture in a freezer bag (about 2-3 cups in each) and freeze for use in fresh tomato sauce (or soups, etc.) throughout the winter.
For a very simple, yet fresh and summery tasting sauce, heat fresh garlic and olive oil in a saucepan just until the garlic is aromatic. Add in the frozen tomatoes (frozen or thawed is fine) and cook just until heated. Season with basil and salt and serve with pasta.
Tip: Skinning the tomatoes before processing is completely unnecessary here, as the skins are blended up and are not noticeable when eaten.