The tomatoes in my garden ripen in their own good time. Sometimes there are tons and other times just 3 or 4. However it is, I usually can’t eat them all by any stretch of the imagination. I gave a lot of them away this year but I also devised a method for making small batches of sauce that I canned as they presented themselves.
I have enough sauce to carry me through the winter. It’s not garden-fresh tomatoes but it’s a good enough substitute. Stay tuned for the annual spaghetti and meatball revelry.