I know it’s too early to say this, but this morning I felt autumn in the air. It was the first morning in ages where we needed to wear sweaters in the field. The air was lighter and everything around us just felt slightly different. It was a welcomed change.
Plus we got to pick bok choy first thing. Not a bad way to start a Sunday morning.
However, as the morning went on the sun continued to shine and the temperature continued to climb. Before I knew it we were applying sunscreen and picking tomatoes in the heat.
Lots of cherries.
And endless buckets of the big guys.
We have so many tomatoes at the farm right now we don’t have enough places to put them. I guess that’s a good problem to have! I helped myself to a few pounds of tomatoes and decided fresh tomato sauce was in order. With the chillier mornings and evenings we are having standing over a pot of simmering tomatoes sounded great to me!
Taylor and I finally enjoyed our first fresh tomato sauce of the season. It was lovely.
We made pasta with fresh broccoli and summer squash.
All mixed together with tomato sauce and garnished with chopped basil, parsley, and parmesan. The perfect meal.
With a side of arugula salad of course!
Dinner is served.
The tomato sauce recipe I followed is from my mom’s cookbook The Big Green Egg. The only difference is that I used fresh roma tomatoes instead of canned and added 1/4 cup of dry white wine. Here is the recipe I followed. However, if you use fresh tomatoes it’s going to be about 4 pounds of tomatoes peeled and seeded.