The last couple of days have been filled with harvesting more tomatoes and preserving them to consume later.
I filled 5 trays in the dehydrator. Each tray will hold about 2 1/2 pounds of sliced tomatoes. I cored the tomatoes and then cut the tops and bottoms off of them and then sliced each tomato into 2 fat slices. The tops and bottoms got diced and made into sauce for pasta tonight and a sauce for an eggplant dish last night.
You can see how much they shrink down. I pack the dried slices into a jar and keep them in the refrigerator. Refrigerating the dried tomatoes preserves their color.
Here's a roasting pan of Blue Beech paste tomatoes that I simply sliced in half, arranged in the pan cut side up, sprinkled with a touch of kosher salt and a drizzle of olive oil, and roasted at 300F for an hour. They were then put through a food mill and then packed into 2 cup containers and frozen. I ended up with 3 containers full from this batch and 4 from a couple of previous batches. The frozen puree gets popped out of the containers and sealed in food saver vacuum bags for long term storage in the freezer. Sometimes I make an easy sauce for freezing by roasting the tomatoes with onion halves, peeled garlic cloves, and herbs, then putting it all through the food mill.
My freezer is starting to get rather full so I pulled out my pressure canner and put up a dozen pint jars of Blue Beech paste tomatoes. Here's eleven of them, one of them didn't seal. Dang, there's always one.
I'm tired, it's time to go to bed and there's more tomatoes to pick tomorrow...
What joy to have such bounty!