I'm making more tomato sauce today, possibly the last big batch of the season. The last two batches produced, I think, around 28 or 29 jars, total. Unfortunately, they were pretty watery. I cooked the tomatoes and ran them through the "Sauce Master", but didn't do anything to try to thicken the sauce, so that's probably why I got so many jars. My friend Gianluca advised me to scoop out some of the water that the tomatoes release when cooking, which I did try, but it didn't help too much. So this time, before running the tomatoes through the sauce master, I'm straining them in a colander lined with a T-shirt. It works pretty well, but it takes a bit longer.
I watered the tomatoes yesterday (and accidentally left the water on - oops). Someone from the garden apparently turned it off and disconnected the hose, but the problem now is that I don't know when that happened, so I have no idea how much water they got. I'll have to keep an eye to see how fast the ground dries out.
We seem to finally be getting towards the end of the tomato season. It's been a strange season here, we had such a mild, early spring, I was able to get the plants in the ground really early. Which is why it's the beginning of August and I'm already finishing the tomato sauce season, and the beans are drying up. Then, after a REALLY short hot spell (instead of the usual two months), it's been unseasonably cool. I'm not complaining on my own behalf, but I don't know how happy the garden is.
Loris is making peperonata tonight, so I can post that recipe once I'm reminded how to do it. We are also making sauteed carrots with teleme jack cheese. You just slice up a bunch of carrots, chop up some garlic, saute the garlic in a bit of olive oil before adding the carrots and some salt, and then saute everything over medium heat until it sort of caramelizes. Eat each bite with a bit of teleme jack cheese (or stracchino/crescenza if you can find it).