I can’t complain about having too many tomatoes. I plant so many tomato plants I’m bound to get a huge harvest of fruit, but very year as I stand over the hot stove I briefly feel sorry for myself. Briefly.
My sauce is simple: tomatoes, some canned paste to thicken, onions, garlic, Serrano peppers and spices that vary from batch to batch. It’s never the exact same sauce twice.
There are lots of good resources for canning tomatoes, so I’ll leave that for the experts. Canning is simple and inexpensive, and in the dead of winter I’ll open a jar of sauce and be rewarded with the smell of garden-fresh tomatoes.