At the end of the summer between Labor Day and the Equinox our community farm is brimming over with tomatoes. In the Pacific Northwest we get our corn and tomatoes late, and the summer veggies seem to hit one last growth spurt before the rains start in October. If you've had all the tomato, basil and mozzarella you can stomach and still the tomatoes are coming in, this is a great way to prepare them for later use. This Basic Red Sauce can be spiced up with oregano for spaghetti or combined with Indian spices for chana masala or used plain over roasted veggies or enchiladas. It goes well over roasted zucchini, that other garden pest.