Today was The Day of the Tomato. We have 29 tomato plants and had amassed more than 50 lbs of tomatoes over the past week. Today was the day to deal with them. First off, we used about 35-40 lbs of sauce tomatoes (Amish Paste, San Marzano and Roma) to make 12 pints of sauce, which involved cutting them all up into coins, putting them on a baking tray with some thyme, rosemary and garlic, baking them until they are a little charred, scraping them off the baking tray (thank God for non-stick aluminum foil), cranking them through the food mill to remove the skins and seeds, and pressure canning them in Mason jars. It's a good thing we have two ovens, or we'd still be working. Then, I cut and seeded 100 Principe Borghese tomatoes and made tomato jam with them. I just finished water bath canning 6 quarter pints of it. While I was doing that, the young wife made panzanella with some of the Mortgage Lifter tomatoes and her homemade sourdough bread. We had that for dinner.