Start with one-hundred twenty-five pounds of tomatoes and get busy. Over the previous two weeks, I boiled, sautéed, milled, chopped, and canned fifty-four quarts of tomatoey stuff. From roasted pepper tomato sauce to basil garlic marinara. I made V8-style tomato juice, too. And now after all of this work, all of the humidity from pressure canning the jars, all of the onions, carrots, bell peppers, garlic, basil, celery, and dirty pots and pans, I am finished with tomatoes for the year. This horde will last Caroline and me about two years. As winter rolls around we’ll still be enjoying the fresh tomato flavor of summer courtesy of Tonopah Rob’s Vegetable Farm.