Fresh Tomato Sauce

Our garden is producing an abundance of fresh tomatoes, and the threat of frost suggests this may not continue much longer. We had a pile of ripe tomatoes that would go rotten if they were not eaten soon, so my mother decided to make a quick tomato sauce to put on some pasta for supper. She cooked up some of the tomatoes with some onion, and a little butter and sugar. The sauce was quite delicious! You can really tell the difference when fresh, home-grown tomatoes are used, as the sauce simply tastes fresher and sweeter. The problem with using homegrown tomatoes is often the sauce will end up with more seeds, and possibly more skin. If you skin and seed your tomatoes, there isn't a whole lot left, as home-grown tomatoes tend to be smaller (and therefore tastier) than commercial varieties. I didn't really mind this, but a whole basket of tomatoes only yields a small amount of sauce. However, this does accomplish the problem of using up a bunch of tomatoes quickly!