Last week, Robert and I decided to tackle some tomatoes from his garden. He came over with a variety of ripe, just-picked heirloom and smaller tomatoes We decided to make two different kinds of tomato sauce. One of the recipes had been in my canning folder for years. It came from a 2006 Gourmet magazine article named "Grandma’s Tomato Sauce" and was edited by Edith Guerino. I changed the recipe a bit by adding more sugar and a large carrot to offset the acidity. It turned into a wonderful creamy sauce. For the second sauce recipe, I used Alton Brown’s recipe but changed several ingredients and how the sauce was roasted and completed. The roasted sauce has a tart flavor but a rich tomato taste and is great to put over fish. Robert brought his tomato device that separates the seeds and the skin from the fruit, a clever machine that saved us time and aggravation. I made a large faro salad with tomatoes and herbs using Giada De Laurentis' recipe. For over a week, I kept the tomatoes on a cookie sheet in my cold downstairs office. One night I made a platter of tomato slices with mozzarella and another night we had lamb chops with Julia Child’s "Tomates A La Provençal." Absolutely delicious!
A Wonderful Appetizer
Here are some thick sliced tomatoes on a bed of lettuce, topped with fresh mozzarella, pesto, slow -baked tomatoes, and sprinkled with fresh basil, balsamic vinegar, olive oil, and salt and pepper.
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I have been slow roasting tomatoes for several years. I use them like a marmalade on different appetizers. They taste great just by themselves and keep in the refrigerator for about a week .
 These are the tomatoes I roasted for my tomato sauce. I saved some to use throughout the week. |  The perfect lunch—a fried egg with a roasted tomato and leftover faro salad. |  Robert is making sauce from his homegrown tomatoes. |
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