Two-hundred Tomatoes

A few weeks ago I ordered a bushel of tomatoes from Dillner Family Farm, and I received way more tomatoes than I expected.  There were over two-hundred Roma tomatoes (I wish I took pictures of the boxes).  So Mark and I spent six hours peeling, removing seeds and cooking down the tomatoes for pasta sauce, tomato soup and curry.  Although it was a lot of effort the pasta sauce we made turned out fantastic!  We added some ground beef and pork italian sausage from Burns Angus Farm, as well as some onions and garlic from Dillner Family Farm.  A little Italian herb mix from Penzey's and a few bay leaves gave it some extra Italian flavor.  I will definitely plan to do it again next year!