Fresh Tomato Sauce, Pronto!

Recipe: Quick Fresh Tomato Sauce Whether it's heirloom or cherry, beefsteak or Roma, fresh tomatoes are bursting with savoury possibilities and endless iterations of a classic By Louise Crosby I spent a glorious morning at our local farmers’ market last weekend, buying everything in sight, carrots, potatoes, garlic, corn, squash, beets. Everything looked gorgeous, freshly-picked and full of life. I especially couldn’t resist the tomatoes, plump, juicy, and vibrant red, cherry tomatoes in various shades and sizes, gnarly striped heirloom tomatoes, ordinary slicing tomatoes, and baskets of plum tomatoes for making sauce. Which is what we are doing today. It will be a wonderful thing, three to four months from now, to dig into your freezer and pull out a container of homemade tomato sauce. Think of it a building block to great food, and imagine how good it will taste with meatballs, or in a spaghetti sauce, or a soup. You will thank yourself for the effort you make now, and ...