The Tomato Bounty continues…

We have lots of sauce downstairs and lots more to make – and that’s just from the plums and san marzanos. The other heirlooms are coming along strong, as well.

I had less than a pint of sauce left from the last canning – too little to process – so tonight, I used it to braise a couple of sliced red bliss potatoes. I started with a chopped leek and a bit of garlic, then added the potatoes to brown just a bit. Next went the sauce and a handful of the principe borghese tomatoes. A bit of salt, pepper, mint, and oregano – along with some crushed red pepper, salt, and pepper, finished the dish. On top of the potatoes and tomatoes went some sliced, grilled chicken, with three varieties of heirloom tomatoes on the side.

Tomatoes and Potatoes

The tomatoes are just so damned good! I’m going to be very sad when they’re done for the season.