This is cracking me up.
A few years ago, we had a summer of particular tomato abundance and I figured out tomato pie. It occurred to me that would be a perfect dish to bring back the sun. So, I froze a gallon of summer-ripe tomatoes in anticipation of the holiday. It turned out beautifully and I have been doing it every winter solstice since then.
Tomorrow is the solstice and I made plans to be out for most of the afternoon. Since I won’t have that time to prep the tomatoes, I’m doing it today. These tomatoes were picked and frozen at the absolute peak of ripeness so they are vividly red.
Not one bit of flavor is being wasted. And the amount of water that dripped out is astonishing.

The chinois was full to the top and a little mounded when it started this morning.

3 lbs of tomatoes = 1.5 c pulp

Tomato tartlets for supper tomorrow as a test run before taking them for Xmas with the fam.




