Capturing Summer in a Jar: Tomato Processing at Deer Park Farm
It’s the height of tomato season at Deer Park Farm, and that means long days, roasted vegetables, and the unmistakable smell of fresh herbs wafting through the kitchen. Right now, we’re deep in the process of turning our peak-season tomatoes into the small-batch marinara that has become one of our most loved products.
Chef Luke Volosin, who oversees the creation of every jar, took a quick break from the roasting pans and steaming pots to answer a few questions about what makes this sauce so special—and why this time of year is both the busiest and most rewarding at Deer Park Farm.
Quick Farm Fact:
Shiloh and his team have already produced 1,000 lbs of tomatoes this season, with an expected 8,000 lbs to come—their dedication and teamwork with our kitchen are the heart of our marinara!
In the Kitchen with Chef Luke
What makes Deer Park Farm’s marinara different from what you’d find on a grocery store shelf?
Chef Luke:
”There are a few things that really separate our sauce from anything you’d get from a big brand. The freshness of the ingredients. The attention to detail that went into the creation of the recipe. The fact that we harvest our tomatoes at the perfect time, roast them, mill them, and make the sauce all within 24 to 48 hours. That’s something no mass-produced brand can replicate.”
What role does teamwork play in getting through the height of tomato season?
Chef Luke:
”Marinara sauce might be the most labor-intensive product we make at Deer Park. Shiloh, our farm manager, can be seen with greenish-black hands pretty much the entire time from May on just from pruning tomato plants. Every. Single. Day. Tomatoes take a little extra attention to flourish, and our farm team has truly made a science out of it. Once the tomatoes reach the kitchen, it takes every bit of a full day, and sometimes extra hours, to process them into marinara. Other than roasting the tomatoes, it starts with caramelizing 20 pounds of onions per pot for about two hours. While that’s happening, you’ll see all hands on deck roasting peppers, peeling garlic, prepping carrots, reducing red wine, prepping herbs, measuring spices, and getting jars ready for the sauce. It’s a full-team effort.”
What’s something people might be surprised to learn about making marinara from scratch?
Chef Luke:
”It literally takes all day to make a good batch of marinara. We either pick the tomatoes first thing in the morning or at the end of our workday the day before. Then we fire the ovens up to 400 degrees and roast until the they just start to char. That creates the perfect balance between freshness and concentrated flavor. But even after that, it still takes every bit—if not more—of an eight-hour workday to finish.”
How do you decide when the tomatoes are perfectly ripe for processing? What herbs do you add?
Chef Luke:
”The tomatoes tell us when they’re ready! Just kidding. The perfect tomato will be soft and the exact color its genetics dictate—it’s that simple. We use fresh basil from our own basil patches, along with dried oregano, marjoram, thyme, parsley, and, even though they’re not herbs, FRESH cracked black pepper and fennel seed. Those last two are extremely important to the recipe.”
How do you enjoy the marinara at home?
Chef Luke:
“First, and probably the most common, is simply tossing it with our fresh frozen pasta. It’s the simplest expression of summer year-round in my home. But I also love cooking down some shallots, deglazing with vodka or white wine, adding marinara and heavy cream, and letting it reduce into a great vodka (or pink) sauce. And if you make a roux, add onions, green peppers, chicken, chicken stock, rice, more butter, and blackening seasoning, you get an amazing gumbo. I literally had this for dinner last night.”
You don’t have to wait for tomato season to taste summer in a jar—our marinara is available year-round! You can order online, find us at the Floyd Farmers Market, or choose local pick-up when ordering through our website.
