36 tomatoes...

Today was T-Day.

The tomatoes in the metal pan were finally ripe (though not in this photo taken a few days ago).

I did all the prep first, which really does make the cooking easier for me.  However, this photo is missing the bay leaves.  The last prep photo was missing the basil paste.  Perhaps the next batch I'll get all the ingredients lined up???

This is the stage where you cook the sauce covered for 10 minutes "so the tomatoes will render more of their juice."  I am not sure what that means, given that the tomatoes are grated in a food processor.  

Speaking of that, someone asked me if I peel the tomatoes first.  I replied that I grate them whole in a processor.  So, then she asked me if I take the seeds out first.  I sort of wanted to scream WHOLE MEANS WHOLE.  But I did not ... especially since I was typing.

It really bothers me when folk don't read what I have written.  I understand that it is now socially acceptable to not pay attention, but it is not socially acceptable to me.  For example, I carefully wrote a post about what the integrative medicine specialist has me trying for my severe dry throat.  I was careful to explain why trying the N-acetyl glucosamine and emphasize how there is a distinct difference between a dry throat and a dry mouth.  And I explained that I shared the post because there is so very little written and researched about dry throat.  It is as if you say "dry throat" (or type it) and everyone (and every search engine) converts your words to "dry mouth."

With the insane dryness of Sjögren's Syndrome, there are so many products and medications for dry skin, dry eyes, and dry mouth.  There is practically nothing out there for dry throat.  It is even worse when you have to explain over and over and over again that it is a dry throat, not a dry mouth.  And it is not a saliva problem (cue the suggestion to just take Evoxac and it will solve all your problems).  SIGH.

Anyway, the point of mentioning what stage that was is that, with this recipe, the first three stages (prep, slow onion cook, and 10-minute cook) affords me the opportunity to wash all my dishes before I start the hour-long-simmer stage.  I prep and then rest.  Breeze through the onions and the 10-minute thing, whilst cleaning my dishes, and then mostly rest in the next (almost final) stage of hour-long simmering.

This is the sauce after that hour is over.  I said mostly because, for whatever reason, I have found that I need to scrape the bottom every ten minutes or so during that simmering.  It is like a layer of tomato paste forms and I have to mix it back into the sauce.  I wonder if it is the roma tomatoes or if it is the flour in the recipe or if it is because I have not a clue about working with tomatoes (ICK).

This is my end result.  Thirty-six tomatoes and nearly three hours later, I have three pint jars of sauce for my freezer.

This and a whole lot of exhaustion.