Our big tomato plant is slowing down. There are bunches of green tomatoes on each branch, but they’re taking longer to mature. Our plum tomato plant is producing mature fruit on a daily basis. I read an article in the September issue of Martha Stewart Living about a few ways to make your garden tomatoes last you after the summer gardening season is over. One was making a crushed tomato sauce in just a few easy steps.
Place the tomatoes in a large bowl of ice water and allow to cool.
To make a tasty sauce using the crushed tomatoes as your base, add sauteed chopped garlic, fresh basil, a little crushed red pepper, salt and black pepper, a sprinkle of grated Parmesan cheese and a splash of red wine.
While I don’t knock canned tomatoes, it’s always nice to know exactly what’s going into your meal and where it came from.