I know it has been around 100 degrees F lately in our area with a lot of thunderstorms. Sorry to hear the weather put a hurtiní on your first harvest of Redortas. I wonder why since you live in my area, that I am not having the same problem with my tomatoes. I didnít fertilize at all this year, but did add the alpaca, donkey compost to my soil last year. What do you think I am not having problems with my tomatoes? That darn alpaca, donkey compost sure did give me a lot of weeds to get out of the garden before I planted anything.
Do you first blanch your Redortas before you mill them. I didnít have a food mill last year and made Lesís sweet sauce with a lot of my tomatoes last year. I want to mill some tomatoes this year, so that is why I am asking.
I think trying to garden is something like pizza making. You never know what is going to happen. Maybe that is why I like trying to garden, but then I didnít figure out yet why I like to garden. I guess I just like to try gardening to watch plants grow.
LOL Norma!!! Hey, that's what makes gardening so much fun, even for so-called "professionals" like me.
Some tomatoes, generally those with thinner skins, have a tendency to crack and split after heavy rains when they're close to ripening. I guess the Redortas are one of those. Gardener's Delight cherries are notorious for it but they taste too darn good so I'll just pick any that are close before a rainstorm. Sugar Lumps, Brandywines, and Rio Grandes seem to hold up well. The little Matt's Wild Cherry like to split also even though I think they're relatively thick-skinned for a small cherry-type.
I peel using the boiling water trick, trim, mash, and cook my tomatoes for about half an hour or so until they break down enough for easy milling. That helps initially remove some of the water also. Once milled, I'll reduce the sauce even further in a roasting pan in a slow, 180-degree oven. It won't scorch like on the stovetop and the dry air in the oven seems to cut down on the total time needed for proper reduction.
As a matter of fact, even though I just milled the tomatoes late last evening, my very first batch of this season's pizza sauce is already done...