I'm trying to calculate the remaining time until tomatoes come into ripeness against the dwindling supply of bags of tomato sauce in my freezer.
Let's see. Last year my lone tomato plant was incinerated in a heat wave. The year before that, I was harvesting ripe 'maters by the end of June — that was really early.
This year looks to be kind to farmers, with the exception of citrus growers who were hurt by an extended freeze earlier this winter. Tomatoes should be right about on schedule, which means the really good ones might start showing up in July, certainly August, in markets — but I'll have been dining on my own long before then.
(Yeah, I've decided to plant again this year; maybe four plants.)
So the question remains: How fast should I be scarfing up the frozen sauce?
OK, I've got 8 bags left. Each holds about two cups. There are, let's say, four months to go until the beginning of good tomatoes starts reaching either the market, or ripeness in my garden.
Easy math. I've gotta use a cup of tomato sauce per week, on average, until summer.
Oh my, I've been running behind. I must make loads and loads of wintery tomato dishes. Soup. Spaghetti. Braised shanks.
What a delicious quandary.
How have you been using your preserved tomatoes?
No, really! I need some ideas.