Between the unexpected rainstorm, last week, and the sunshine, the tomatoes are doing well this year . . . almost too well as we picked three, large bowls full of them today. Since they were totally ripe, they had to get used immediately so a large pot of fresh spaghetti sauce is bubbling away on the stove. This is a basic, all-vegetable sauce. I freeze it in serving containers and can use it as it is or add meat to it.
In case you didn't know this, peeling tomatoes is very easy. Bring a large pot of water to a boil, dump in your tomatoes and then quickly strain them out into a bowl of iced water. The skins split and you can usually pull them off with your hands. If you leave them in the boiling water too long, you start the sauce process with some tomato stems and leaves in the mix - not tasty.
I believe I posted the recipe for the sauce under Italian sauce but will check and post it if I'm incorrect. Besides this blog, I run a recipe blog under Philling Philosophy and it could be there.
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