Tonight I cleaned the now-ripe tomatoes from the window sill, took the previously washed tomatoes out of the refrigerator, and cored, peeled, and diced them for--you guessed it--another batch of freezer chili sauce! (The recipe for this scrumptious sauce is provided in my previous chili sauce post.)
I took a picture of the diced tomatoes before I added any of the other ingredients. I wanted to show the variations in the coloring from the different heirloom varieties that combine to make this sauce. I like knowing that my chili sauce is special, created from tomatoes that have been grown for years, perhaps even centuries, the seeds passed from one farmer to another. Who knows how old some of these varieties are! The combined flavors make the chili sauce different every time, which adds to its specialness.
After adding the remaining ingredients, I brought the mixture to a boil at about 8:30 p.m., which means I'll be periodically stirring to keep the sauce from burning on the bottom (although the nonstick surface of the pan is a tremendous boon in that regard). That means I'll be up until about 11:30 this evening stirring chili sauce, but oh my, it is definitely worth it! I did take a nap today, so I'm good to go.
The pungent smell, a mixture of cider vinegar, tomatoes, and the sweet odors of cinnamon, nutmeg, allspice, ginger, and more, are already wafting in from the kitchen as I write this, and I think Heaven can only be heaven if there's chili sauce.