Last post I wrote about the tomato seconds I bought for our roommate dinner. Here they are in all their glory! Mostly smaller tomatoes, some cracked, and a mix of types. I set a few aside to eat over the next few days but used most of these to make tomato sauce.
I used this 'recipe' from Saving the Season, which is really more intructions for canning than anything else. I didn't peel the tomatoes due to laziness and tossed in some basil about halfway through the reducing process. When I use it for pasta I'll probably toss in more seasoning- salt, pepper, basil or oregano, red pepper flakes. Instead of worrying about canning, I just put in bags and froze the sauce. I have about a gallon split between three bags, all from maybe $7 of tomatoes and a few hours of stirring tomatoes every 15 minutes.