It all started a week ago when Mr. D and I went to Capitol Hill to visit an awesome private gallery of Americana political memorabilia with his West Coast cousins. I fell in love with the brilliant red door, the lipstick colored apartment building framed by flaming red flowering shrubs, the Tasha Tudor like urban garden complete with Corgi and little old woman weeding. Then, on Saturday we went to Hains Point and walked most of the length of the East Potomac Park. The most spectacular day of the summer yielded wonderful views of planes landing and departing over the Potomac as we lay on our backs in the grass. Families fished, picnicked and frolicked along the waterfront, but not in numbers or decibels sufficient to dispel the sense that we were vacationing in some far off coastal area. Glimpses of red caught my eye there, too.
Then, this morning, my CSA notified me that I could preorder 25 pounds of Roma tomatoes for canning or freezing next week. While Mr. D and I are happily tending our own tomato plants, most of which are cherries and slicers, we welcome the volume that we can get of these organic, beautiful Romas.
Those of you who follow my blog may remember that putting up tomatoes and tomato sauce is on the to do list for this summer. So, onto the interwebs I went to find the perfect recipes. I’m a little bit afraid of poisoning Mr. D by canning incorrectly, and I have a freezer in the carriage house that has plenty of room, so freezing it will be. With some due diligence I’ve discovered that Ziploc bags do not contain BPA or other evil things so that will be the preferred containment system.
I’m going to use this recipe or a close variant depending upon my whim, possibly slow cooked in my slow cooker. I’ll do a post documenting my efforts next week!