We have a pantry full of tomato sauce.  Along with our pickles, pickled beets and pickled green beans, all we need are limes to keep scurvy at bay, a few tetra packs of soy milk to stave off rickets and salt pork for the protein and then we’re good until the spring, just in case we get snowed in and no one finds us till the thaw.  Salt pork?  We would need to substitute that ingredient with some kind of Yves product.  I wonder if Yves would ever consider coming out with a meatless salt pork?  Or fish-less salted cod or something else that would have been familiar to Captain Cook and other early explorers.  I don’t know what I’m talking about. See, this is what happens when you don’t get to bed until 2:30 in the morning and then are up with the sun the next day.  You ramble.

Back to the tomatoes.

The canning was an outside affair this year, which was practical.  We bought a bushel of San Marzanos and got our Chinese hot pot burner going so we didn’t have to heat up the house with the steam from the boiling water.  About half the tomatoes were done on the first day; the other half were finished gradually throughout the week. Most of the sauce is just plain, but one batch had basil and garlic added.

And it’s sweet!