It’s that time of year when your garden is in full swing. Everyday when you go out to pick, it seems as if there are new zucchini, squash and eggplant that have popped up overnight. Yet, the beautiful tomato is perhaps the garden produce that springs up the most, and here are the best ways to use them up. 

Sauce, gravy, liquid gold. Whatever you call it, in the depths of the December chills, you’ll be grateful you took the time to make a huge pot of it. The recipe is easy. Cook like all good Italians, by taste, and start by blanching and peeling the skins of the tomatoes. Add it to simmering garlic and onions and season well. Blend or crush the tomatoes, and finish with a bunch of basil. Cook until reduced to your liking.