It's nearly the middle of August, which signals one very important occasion: tomato season! Markets are overflowing with tomatoes so perfect you can (and should) eat them like an apple.
But don't limit your consumption of these ripe, red tomatoes to just August; now is the time to stock up and preserve these beauties for later. You'll thank me come January.
Now's the time to cook fresh tomatoes down into batches of tomato sauce. Eat some immediately, then stash the rest in the freezer to enjoy all winter long.
- Basic Tomato Sauce with Fresh Tomatoes
- Roasted Tomato Sauce with Garlic
- How To Make Marinara Sauce
- Slow-Roasted Tomato Sauce
There are a lot of ways to preserve tomatoes beyond sauce: Consider making homemade Rotel-style tomatoes, a savory jam, or even fresh tomato juice. And if you really have a lot of tomatoes on your hands, whip up some homemade tomato paste.