A Roma Harvest

Finally, the Romas are ready.


I harvested bowl of them from my pot out front the other day. It's a glorious site—and a rarity this summer—to see healthy red tomatoes. So I spent a good five minutes staring at these babies before I decided to do something with them.

Specifically, I whipped up a quick little tomato sauce for lunch for My Sister and I.


It's incredibly easy to make. Blanch the tomatoes and coarsely chop them. Toss them in a big saucepan with four to five tablespoons of olive oil, four to five cloves of garlic, and some salt and pepper. Simmer them on medium heat about 20 to 25 minutes or until the tomatoes have cooked down and the oil floats on top. Toss in lots of fresh basil (tear or cut it into pieces first) and add more salt and pepper to taste. Serve hot over pasta with Parmesan and crusty bread.

Then pray for more Romas so you can repeat the process.