Anyhow, the place that has a 65-cents-a-pound sort-out bins had tomatoes in their sort-outs, as they sometimes do, and so I got what ended up being almost ten pounds of them, along with six or eight peppers. I am deeply pleased with the existence of this sort-out bin. These are the tomatoes that are just a bit over-ripe, and wrinkled or soft in spots -- overripe tomatoes, how horrid. And, aside from that, they're really tasty farmers-market tomatoes. They're perfect for cooking, even if the price weren't incentive enough. And the peppers in the sort-out bin are an outright steal. Most of them are just slightly wrinkly in spots, if that (these people must have astoundingly high standards for their peppers); and they hardly weigh anything.
We brought them home, and (following something that is a combination of a suggestion last year from the farmer who sold them, and things
The next step was taking them over to
It was really very tasty indeed, and after serving five people with it, we had about a quart and a quarter left over. I think I've finally got my sauce-from-scratch recipe to a point where I'm reliably pleased with it; a fair part of the trick seems to be cooking the tomatoes in the oven ahead of time, to pull out about half of the water, so that the sauce doesn't end up watery. And, of course, roasting makes everything taste better. I think next time, I'll put the onions in with the peppers to roast, too, rather than cooking them later.