|Garden-Fresh Tomato sauce in January
Last night we ate whole wheat spaghetti with garden-fresh tomato sauce, thanks to our local farmer's market. I bought forty pounds of tomatoes in August to make sauce for the winter. Most of it became pizza sauce, frozen in 6 oz servings. One crock pot full became traditional spaghetti sauce to freeze for future meals.
As it warmed up in a pan, I was taken back to those summer days when our home filled with the aroma of tomatoes, green peppers, carrots, celery and onions sauteed with a touch of olive oil. Basil, oregano, garlic... There was a touch of red wine. I must have opened up a bottle and shared it with the crock pot, cheers to the long winter ahead.