Finishing tomatoes indoors
Sophi was feeding seaweed to the garden rows when she mentioned two sauces she’d made from this year’s paste tomatoes, a San Marzano variety. She said the first sauce was sweet and delicious. Whereas the second sauce was quite tart.
The difference, said Sophi, was the amount of time between harvesting and sauce-making. The first tomatoes waited a few days in Sophi’s home before becoming sauce. The second batch she cooked right away. The extra ripening time sweetened the first batch.
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