In an ideal world, my kitchen counters would overflow in late summer with vine-ripened tomatoes of all shapes and sizes and colors, picked that morning and still warm from the sun.
Though my thumb is arguably quite green, I am, at present, keeper of a garden routinely ravaged by an impressive array of creatures and forces of nature. Each season my tomato plants are the most spectacular failures. Plans to preserve the tastes of long-faded summer sunshine with jars stacked upon jars of whole tomatoes, tomato chutneys, fiery salsa and a killer homemade tomato sauce are shelved for ‘someday.’
For tomato sauce there is, thankfully, another way. Maybe even a better way.