We had a bumper crop of these Romas in Michigan this summer. I estimate I made in excess of 22 quarts of sauce, not counting what's still left to press, what's been consumed, and all the tomatoes adorning Nita's famous basil-pesto thin crust pizzas baked in cast iron skillets.
I'll show more about the process in subsequent posts.
I'll show more about the process in subsequent posts.
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