Make tomato sauce

| When I planted my garden I thought three tomato plants would give me a nice supply. Yes, indeed!

We harvested during an intermission in Monday's Memorial Day feast and I was left with a great pile of tomatoes, even after the boys had each taken a supply. Each day since I would look out and see red in the vegetable cage and knew that I would soon have to harvest again. Today was "soon."

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Some make it easy by dangling the red orbs near the sides of the vegetable cage, luring those who wait all year for the taste of a real tomato.
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Others are more surreptitious and hide the jewels below the leaves. Push the vines and leaves aside a bit and you find whole families of ripe tomatoes just waiting to be picked.
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This was today's harvest. Mind, that's just from 3 plants, and they were pretty well picked over just 5 days ago. Not to mention all those that were still left from Monday!
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So, I peeled and seeded, and peeled and seeded, and peeled and seeded all but a few for slicing, and dumped them into a big pot with some sauteed aromatic vegetables and a big handful of herbs from the garden. A few hours of simmering should do the trick.

The past two days have been in excess of 112°F, and the heat took a toll on the vegetable garden.

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The beets and carrots may be OK... for now
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Every radish has died, although the chard appears to be surviving
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And the poor green onions — they've never looked like anything, and the prognosis dims with each degree.

But elsewhere in the yard, the herbs and other plants are loving it.

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Mint wants to take over
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Thyme
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Marjoram
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Basil
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Sage
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Tarragon
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Oregano
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Italian parsley
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Rosemary
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One of the grasses
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Coyote bush
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Perky little yellow things
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Parryi agave is giving birth to triplets

Last updated on Apr 13, 2018

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