My tomatoes are looking amazing! I can’t believe that after three years of failure I finally have a garden that is producing delicious and nutritious food. My zucchini are still lack luster, but my tomatoes and eggplant are more than making up for them. I have a feeling those canning tips I got last week will be very useful very shortly. So far I am able to keep up, but based on what I’m seeing on the vines that won’t be the case much longer. One thing I will say about all these tomatoes is that I’m getting plenty of opportunities to test out some new sauces. This one is rather basic, but it’s one of those that can easily be adapted to fit all tastes. I normally do my meat sauce with tofurkey Italian sausage, but seitan or a meat substitute crumble would work just as well.
I like to top mine with some freshly grated Parmesan cheese and some more fresh basil, fresh ricotta and ground pepper would also work depending on individual tastes! This sauce also freezes very well, so sometimes I’ll make a large batch in the slow cooker for the future. After browning the meat, just too everything in a slow cooker and cook on low for 6hrs (triple batch).