See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

It is full-on tomato harvest season at our organic farm in Central Italy, and has been for over a month. After we’ve eaten tomatoes for breakfast, lunch and dinner daily it’s time to start preserving them for winter so we can enjoy their deep rich flavors long after the garden is gone.   This year we scaled it back a bit and had only a couple hundred plants in about 12 varieties, each day yielding kilos of fresh ripe juicy pomodori prime for the picking.  Endless meals are devoured with this harvest of tomatoes, their flavors as diverse as their names; ranging from the classics like San Marzano, beefsteak & cherry tomatoes to rare heirlooms such as the egg yolk, Ukrainian pink pear, zebra and my favorite the black princess.    Doctor Gaggi & Jason planted the majority of the rows in May using starters from our dear friends Beppe & Caroline, then we had two days of heavy frost and killed our entire production. Luckily we had wonderful guests from Texas in town & they all chipped-in and helped us replant the garden.  Jason spent the time this spring to painstakingly trim back the plant’s leaves giving the fruit plenty of sun.  And boy did they get sun! After one of the hottest summers on record and near drought conditions the tomatoes are plump, warm & ready to be jarred. Here’s our simple jarring process:
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