Tomato—or tomahto—sauce from own homegrown ones

Everyone in Salt Lake City except for me is tending a patch of tomatoes right now. We’re a city of home gardeners.

Despite Fred and Ginger’s famous dancing argument , it doesn’t really matter how you say it: Garden-ripened tomatoes are the soul of summer. No one said—sang—it better than Guy Clark so: Play this song while you make tomato sauce from your own homegrown tomatoes. Because guaranteed, if you’re growing them, you’ll have plenty—enough to make a sauce, besides all the other things Clark mentions.

I like this recipe from Windy Cedar farm because even though it takes some time to reduce the water out of the tomatoes, it’s passive time: You don’t have to stand over it. I like the condensed richness of tomato flavor, and the suggestion to freeze it in useable portions instead of steam-canning it makes it easy to use for months so you can have that fresh tomato flavor even in midwinter when fresh tomatoes are just a happy summer dream.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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