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For the last few years we have been growing the fabulous heritage tomato 'Sicilian Saucer'', as the name suggests it's as big as a saucer .. regularly over 1 lb! It's a beefsteak /paste , a bit lumpy and with enclosures of pith , but the taste! . You need a 7ft stake of hefty dimensions to hold them and even in the short summer of the Ottawa Valley in Canada they are are bomb proof .
The day after I bake bread , when the oven is about f.275 I put a 16X20 inch pan of cut up SS in the oven for 10-12 hrs .. they reduce down to 1/3 their size and never having boiled retain all of their flavour .. I put them in a bag , give them a bang to knock out the air and freeze.. when you want sauce Just cut a chunk off , throw it in a pan and instant sauce .. I mean instant .. of course you can chop off slivers of the frozen tomato , put it on a pizza crust and ..mmmmmmm!! you are done
The day after I bake bread , when the oven is about f.275 I put a 16X20 inch pan of cut up SS in the oven for 10-12 hrs .. they reduce down to 1/3 their size and never having boiled retain all of their flavour .. I put them in a bag , give them a bang to knock out the air and freeze.. when you want sauce Just cut a chunk off , throw it in a pan and instant sauce .. I mean instant .. of course you can chop off slivers of the frozen tomato , put it on a pizza crust and ..mmmmmmm!! you are done
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