The peck that I picked and froze earlier this week diced down to about seven fat quart bags. I added fresh-picked and dried basil (I have a large screen on sawhorses up in the unfinished attic, where it gets really hot and dry) to all of them, and to three of those bags, I added chopped bell and hot peppers.

Today, I picked and froze up another four quarts with basil and to two of them, I added some red wine. We’ll see how that works out.

Today’s batch is especially pretty, as I used a lot of little, yellow pear tomatoes.

I’ve got enough Roma Tomatoes left over to make a lasagna for this evening.  Read more