Tomatoes, garlic and herbs from my garden.
This might be enough Marinara sauce to get me through to next year's harvest :)
Two things this taught me this year is:
(1) either blanch and skin the tomatoes before freezing (easier later) or cut the ends off the tomatoes before freezing so when thawed the skins will come right off. I had to run them through my food mill twice first to get the skins and some seeds, second time with a finer set of holes to get rid of the seeds.
(2) I'm getting too old for this much work :)
