Surely I'm not the first. I love the color of Cherokee Purples sooooooooo much (spreads arms wide apart) that I was compelled to capture that deep smoky red within a delicious sauce. Well, I'm sorry to report that the purple in the Cherokee is not inclined to transfer its beautiful self when chopped, cooked, and puréed into velvety smoothness. This is a great sauce tomato as their huge, juicy selves makes less work of chopping smaller types. I cook them skins and all, and puree the heck out of the batch after cooling. This is gonna be great stuff to use during winter.
I've never put much into the mystery of numbers and all that bibbidi-bobbidi-boo, but it amused me to note that last week Friday when I did nothing but deal tomatoes all day, the numbers were surprisingly consistent. I used 5 pounds of cherokee purples for the sauce, another 5 pounds of carbons for oven-dried tomatoes, and of which one of the carbons weighed in at 555 grams on the scale. Coincidence? Hmmmm...and then for dinner, I stuffed 5 Rouge d'Irak heirlooms with rice and pork sausage. They were so good that I didn't even think about taking photos. Tonight we eat homemade pizza topped with more tomatoes...again.