I think of “summer” as tomato season, but it’s really late summer and even early fall. Tomatoes started in earnest about 10 days ago and really came on in the past few days. We supposedly have tomato blight yet again this year, but we haven’t been hit by it (knock on wood!?). After a rotten (literally) tomato season last year, we’re in need of a good tomato year given that we had run out of spaghetti sauce and homemade ketchup several months ago, and we’re down to the last quart of salsa.
It looks like it’s going to be a good tomato year. Here’s a photo of the kitchen counter from a few days ago–the first big tomato harvest.
The reds are now in 5 pints of chile sauce and 3.5 quarts of spaghetti sauce. The yellows are now in 3 quarts of chunky salsa (I quartered the tomatoes, but skipped pureeing them in the blender this time to save a step–and More Hand Washing of dishes).
There are still some on the counter after another small round of picking over the weekend, but not enough to do much with in terms of semi-industrial processing.
Except, of course, to eat fresh!