Remember all of our green tomatoes? Remember how a few of them were actually red?
Actually, close to 4 pounds of them were red (or close enough). We took that chunk and decided to make some fresh tomato sauce that we could jar and save for some fun pasta dishes in the future. This time we used a recipe out of a James Beard cookbook that we picked up when Borders was going out of business. Such a sad, sad day. Borders was the only place I could consistently find Seattle's Best Coffee. Which happened to be the home of my absolute favorite cup of hot chocolate. I think they still exist in airports sometimes, but I'm not totally sure anymore.
But I digress. Tomato sauce. We'll post the recipe later, but the portion we used on pasta that weekend with our friend was absolutely delicious. So good in fact, that when we forgot to make salsa out of one of our other bowls of green tomatoes and they magically turned red, we made MORE sauce!
I wish I could say that we're set for the winter or something, but three jars just won't last very long. So, sorry fellow food-growers of the area. I'm not sharing this time. Unless you have something dang good to barter with. Be warned: I'm a picky girl.