As I mentioned previously, I bought some heirloom tomatoes, grown in Sandy Springs, from the Marietta Farmer's Market. My plan is to prepare and store the seeds for growing in my garden next season, and to create some homemade tomato sauce and salsa with the tomatoes.

I did a little research on the intarwebs, and decided on my method for preparing the seeds. Let me just say that heirloom tomatoes tend to be oddly shaped, and it makes seed recovery somewhat of an exploration rather than a process. My technique started with halving and spooning, and then ended up as a halve-then-wedge, then finger-scrap seeds. That seems to work the best for the bulging cavities that and interspersed in the meat of the tomato.

The next step was rinse the seeds a bit in a sieve, and strain the juice into my sauce. The seeds are currently sitting in a glass jar on top of the refridgerator waiting for the fermentation process to start. Once that happens, that will remove the gel coating on the seeds, and then I'll be ready to dry and store them.

The sauce is rather simple. A bunch of heirloom tomatoes, two cloves of fresh garlic, a handful of fresh basil, and some fresh oregano. I removed the stems and dumped everything into the food processor, blended everything together, then dumped everything into a stock pot. I brought the sauce up to a light boil, then reduced to a simmer and then transferred into a slow cooker for a nice, slow & low 8 hour simmer. The house smells fantastic!