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Old 08-08-2013, 03:32 AM   #111
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Just said to Himself that we have to get ourselves over to the closest farm stand to get a glut of overripe tomatoes. I want to make a batch of his Mom's Spanish Sauce. Have had a taste for it over eggs, but I'm sure I can think of even more foods to use it over.
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Old 08-08-2013, 08:10 AM   #112
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Good, so some times the next winter we have to figure out how you could send them to me. Thanks in advance.
We go down to Ogdensburg, NY often, so that would not be a problem. We save the seeds in the fall (dry them, etc.).
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Old 08-08-2013, 01:30 PM   #113
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I gotta do something with all the cukes and cherry toms, so I'm taking Vit's suggestion of gazpacho, Ina Garten's recipe, with low sodium V-8.
http://www.foodnetwork.com/recipes/i...ipe/index.html

I smushed the cherry toms before processing, used 1/2 white onion, 1/4 T kosher salt, and discovered I only had red wine vinegar, so I used that. Turned out great!
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Old 08-08-2013, 02:58 PM   #114
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Sounds good Dawg! If you have a glut of those cherries again you can roast them up into a sauce. I made it once (Aldi's had grape tomatoes for 99 cents a pint) and we used the roasted sauce on pasta, Italian sausage sandwiches, and something else. It was yummy.
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Old 08-08-2013, 03:05 PM   #115
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Yes, thanks for the reminder, CG! I've made it before too, it was so good!
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Old 08-08-2013, 06:41 PM   #116
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The canner is heating for my sauce. Be about 5 pints.

Yay!
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Old 08-08-2013, 07:38 PM   #117
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I'm so envious. Our tomatoes are just starting. I can hardly wait to use my Tomato strainer again. LOVE the tomato juice.
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Old 08-08-2013, 08:45 PM   #118
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Yes, thanks for the reminder, CG! I've made it before too, it was so good!
How do you make yours Dawg? Mine is tomatoes (duh!), onions, mushrooms, tabasco sauce and sliced stuffed olives. Mmm, so good!
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Old 08-08-2013, 08:45 PM   #119
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In the end it was only 4 pints. That's bettern' 0 pints.
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Old 08-08-2013, 08:54 PM   #120
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In the end it was only 4 pints. That's bettern' 0 pints.
Yum! I usually put out a couple additional empty jars, just in case. I tend to overdo making whatever I'm canning....
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