Think back to last spring. As you wandered the vegetable plant selection at the garden center you no doubt picked up a few tomato plants in hopes of getting enough veggies to last the summer. Here we are at the end of summer and you most likely have several dozen tomatoes that all waited to ripen at the same time, leaving you with a pile of tomatoes that could possibly end starvation.
Some people anticipate this every year. They set aside a whole weekend to take their harvest and peel, scrub, cook and can their produce to use all winter long. The rest of us scramble to find ways to use the fruit before it goes bad.
Well if this is your predicament this fall, don’t fret. You can turn those tomatoes into a delicious tomato sauce that can be adapted to fit nearly any recipe-no canning or special equipment required. All you need is a good stock pot, some oil, and your bare hands. Making an easy sauce is as simple as cooking your tomatoes over a low heat. From there, you can customize your sauce however you like. Add celery, carrots or onions for a “garden medley” flavor or keep it basic and spice it up as you use it. This recipe from Smitten Kitchen has several variations on how to make a basic tomato sauce, just flavor as you like and you have a delicious way to use up all of those tomatoes.