On Tuesday I got bushel of tomatoes from our CSA farm to make pasta sauce. On Wednesday I made the pasta sauce and then wondered what I was going to do with the small amount of tomatoes left from the bushel. I had planned to make ketchup but it turns out there weren’t enough tomatoes for that, so….I thought for a while. Then I remembered that I saw a recipe for cocktail sauce in my newly acquired Ball Complete Book of Home Preserving — which I got from Costco last time we were there — and checked and sure enough it only uses 2 quarts of pureed tomatoes.
Friday morning Stefan picked up some horseradish for me and I pureed the remaining tomatoes to get, one-and-a-half quarts of puree. So, every tomato, big or small, that I had available went into the food processor. We’re talking cherries, grape, sungold, and red — just enough to get to 2 quarts of puree.
FRUIT: 2 quarts tomato puree
SOURCE: CSA farm and garden
RECIPE: cocktail sauce from Ball Complete Book of Home Preserving
YIELD: 10 half-pints and one that didn't seal so went into the fridge
NOTES: I grated the horseradish in the food processor and ended up with long strings of horseradish. I let these cook a little bit and then pureed the whole thing with the immersion blender. This seemed to give it the perfect consistency.