Yellow Tomatoes
We cooked 1,500 lb of these golden beauties this week
Tomato season is still going strong in this part of Brooklyn, folks! We just got over 1,500 lbs. of organic yellow plum tomatoes delivered to the Saucery recently and we’ve been canning and cooking up a storm.
It’s a lot of arm work but totally worth it! The variety we used this season is a bit different, but still yummy. It’s plum style like last year’s batch but slightly bigger than 2019’s batch (God, I miss that 2019 batch). When tomatoes are on the larger side, the water content tends to be higher, so cooking time is longer.
That said, these yellows were ugly enough for our needs so we made a nice large batch that should last us well until the end of 2021. The pie chart above conveys it perfectly. The larger sectors show how most of our tomatoes really get used up, but we go further by making tomato water (hello cocktails!), tomato pulp (great for salad dressings or sauces) and yes even roasting the tomato skins for enhancing tomato sauces. Nothing about this tomato (or any variety we use) gets wasted. We use all of it. Core to tip!
Cooking ugly yellow tomato sauce
That’s 750 lbs. of organic yellow tomatoes getting cooked down to perfection inside our steam kettle (aka the BIG pot). As you can see, Jorge’s very excited to mix it all up inside a modern piece of equipment that releases heat evenly. It’s a game changer for sure!
It was a long day in the Saucery kitchen for our very first batch of Ugly Yellow Sauce this season. It took a solid 7 hours to complete but we’re very happy with how it turned out.
We managed to make over 40 quarts of tomato juice. If you were lucky enough to grab a bottle at last week’s Greenmarket, we really hope you enjoyed it. Did you make a martini? Drink it straight up? We’re bringing tomato juice for tomorrow’s Union Square Greenmarket. Swing by and pick one up with your purchase if you haven’t already.
Yellow tomato skins peeled off like butter!
We also peeled them and packed them whole, in their juice.
The skins of our yellow tomatoes this season were super fun to peel off by hand. These yellow skins seem thicker than other varieties we’ve used in the past so that’s most likely why. They peeled off like butter and we are thrilled to start bringing them to Union Square Greenmarket and our ONLINE SHOP starting tomorrow. Be sure to pick up a jar (or two) to store away in your pantry for those cold months ahead. You won’t regret it!
Peeled Yellow tomatoes resting after their bath
