I’m a big fan of growing tomatoes, but not a huge fan of eating them plain. I simply like how prolific they are. The fact they multiply without much effort on my part makes them my favorite part of our mildly productive garden. That and the green peppers.
This weekend we maxed out on tomato space in the window sill.
So we chopped up a few green peppers, carrots, basil, garlic and an onion, and set a pot to simmer for the whole of Sunday (based loosely on these instructions). By dinner we had a really perfect meal to accompany a cool day that made us realize fall is nearly here.