Yesterday I worked for eight hours on canning tomatoes into all sorts of yummy summery goodness.  90 lbs of tomatoes went through our kitchen this week.  The lady behind me at the farm asked me what on earth I was going to do with all of those tomatoes.  Summertime is my favorite time of year, and I’m so excited to have made and canned my first batch of summer salsa.  Here is my loose recipe, which I divided up between two large glass cake pans, because I lack a big roasting pan:

16 cups of tomatoes
4 sweet onions quartered
2 large sweet peppers
1 pineapple
1 whole garlic bulb
bunch of fresh oregano
2 teaspoons cumin
4 teaspoons sea salt
2 cups apple cider vinegar

I baked this for about 30-45 mins at 400 degrees, stirring every 15 minutes or so.  I would have preferred fresh cilantro, but didn’t have any on hand, so that is omitted.  Blitz in blender until a salsa texture is achieved.  Refrigerate, or can for the winter!  This made 2 quarts and 5 pints of salsa.  (If I remember correctly)

The tomato sauce is just tomatoes, onions, garlic and sea salt roasted in the same way, then blitzed in the blender to a rough chop/puree.