Similar. Halve enough to fill a big kettle, add just a little water to
start, steam covered. Kettle fills with (thin, watery) juice which we
pour off to be used for soup stock.
Mill the tomats (Foley food mill, removes seeds and skins) and cook
the result down some, bottle with or without added green or hot
peppers. We've maybe 2 dozen quarts of Scotias done, two bushels ripe
sitting in the kitchen and the Romas are just coming in now. A good
year for tomatoes!
Of course, this time of year, every meal is a plate full of chunked
Scotias with something else on the side. Pratchett fans will recall
that the Ankh-Morporkians scorn the Pseudopolis folks because their
food has too much avec in it. Just now, everything here is like that,
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