Even in October, Island gardens have been known to go crazy, producing a mega-harvest that even the most assiduous cook can’t keep up with.  My theory is that the veggies somehow guess that their end is near and proceed to produce as much seed for future generations as possible.  Whatever the science behind it, back yard gardens and farm stands are overloaded with produce including late season tomatoes.

Farm Stand Bonanza
If you’ve ever made you own tomato sauce you already know how easy and versatile this is…not to mention what a delight it will be to retrieve it from your freezer in the dead of winter and spoon some summer onto your plate. Even if you don’t have your own garden, farm stands often offer ‘seconds’ – slightly blemished or overripe (perfect!) fruit – at reduced prices that will allow you to make quantities of sauce.

Simple & Satisfying
Here’s the best thing about tomatoes:  Whether you plan to make you sauce from start to finish or simply start the process to be completed when you are ready to use – the final product will be delicious.  

The basic procedure is:

• Select and clean tomatoes. 
• If you prefer to skin the fruit, (this is optional) it can be easily accomplished by dropping the tomato briefly in boiling water then plunging it into a bowl of ice water.  The skin should slip right off.
• Remove seeds by gently squeezing halved tomato over a sieve set in a bowl to catch juices which will be added back into the fruit.
• Slice, then dice, tomatoes into quarters and remove the stem area.  Heat about an eighth of an inch of olive oil in a large, heavy bottomed skillet.
• Saute until the tomatoes are soft. If liquid is needed, add a splash of dry red wine.  The idea is to concentrate the flavors of the fruit as much as possible.
• Cook until a smooth sauce is achieved. You can blend with a hand held blender to enhance smoothness.
• When cool, divide into freezer bags or containers. 
  
  

Island Produce = Worlds of Possibility
You can use the results as a base for stews, soups, cooked salsas and tomato sauce.  If you prefer, you can add diced onion,  finely chopped garlic as you saute your tomatoes.  To finish the sauce further, add herbs just prior to cooking down the sauce (but after blending).  Or, go a step further still by adding other garden over-achievers such as zucchini, summer squash, eggplant and green beans.  Just sauté in olive oil or steam then add to the tomato sauce.   

Most of all have fun…combine varieties to create your own ‘vintage’ sauce.  Or, for a change of pace, use yellow, heirloom or grape tomatoes for a signature sauce or soup.

Happy eating!
 

Carol Ward is content editor at MVOL.com and a year round Vineyard resident.