I’m surrounded by them.
Round, plump, juicy.
But what to do with uber amounts of tomatoes?
Make a sauce.
Making sauce requires A LOT of tomatoes (which is good, when you have so many tomatoes you don’t know what to do with them), because much of the water content is gently simmered out.
The process is S-I-M-P-L-E:
Slice, blend and simmer, until much of the water has evaporated.
The end product is a concentrated, rich sauce, perfect over pasta (of course), in soups, with a hearty loaf of bread, over pizza, potatoes.
HOW TO MAKE TOMATO SAUCE: