A little work in prime tomato season will help carry bright summer flavors into the cold of January, giving you a base for pasta sauces, gumbo, enchiladas, shakshuka, bouillabaisse — a world of possibility. It's an afternoon of chopping, puréeing, simmering and canning, the heat of the day reminding you that the cooler nights, spicy pasta all'arrabbiatas and warming chana masalas are just around the corner. You'll need three quart-sized jars (32 ounces each) or six pint-sized ones (16 ounces each).
Full Recipe
Author
Cathy Barrow | 2013-09-11
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