Yesterday I finished processing more local, organic tomatoes into puree, this time for the freezer. Just for the record, that's a five gallon pot you're looking at and I had another gallon of roasted tomatoes to add to it. The Boy - bless his heart - helped me immensely by putting all of this through the mill to remove skin and seed. As he accomplished this, I prepped the puree in one quart packages for the freezer. All said and done we added 21 quarts to the freezer, this on top of the tomatoey goodness of fifty-some canned in our winter's pantry. Plus a quart I held aside to use for dinner this week.
So it seems that I made my goal to have at least one quart of good and known quality tomato puree for each week of the year. Dig it.