Today I peeled and seeded over 5 pounds of tomatoes (organically grown in our garden). This involved boiling a big pot of water in which to blanch them for a minute or so, then dipping them into a large bowl of ice water. The skin then peels off easily, and slicing them in half makes it easy to squeeze the seeds out. This process took forever!
I’ve since remembered that you can also put the tomatoes into the freezer, then when you take them out and thaw them, the skins come off just as easily. I did that last year a couple times, and it saved a lot of work without all the water and boiling and dipping in and out of hot and cold water. I will definitely go that route with the next batch… much easier.
Then I chopped jalapeno peppers (from our garden) until my entire hands were burning. I scratched my nose and had my face on fire also. I can still taste the peppers on my hands and feel the fire, even though I’ve washed them several times and also had a shower.
Then on to mince about 12 cloves of garlic (from our garden), chop some onions, cilantro and tomatoes. Put them all together with some lemon juice, water and salt to make 2 quarts of lacto-fermented salsa.
THEN, I chopped some more onions and green peppers and garlic, and the processed tomatoes, to make an amazing batch of homemade spaghetti sauce. I added quite a bit of dried holy basil and oregano (both from our garden), some salt, a pinch of sugar, and some sweet white wine.
I let it cook for an hour or so, used the hand blender to puree it all together, and let it simmer for another 3 hours. This will be delicious with some sweet Italian sausage and some quinoa pasta.
At the end of it all I was in the kitchen for over 4 hours. Chopping and processing all those vegis takes quite a long time, not to mention the clean up.