August in New England is simply the best there is. Warm days, somewhat cooler nights and full, ripe tomatoes
– life doesn’t get any better than that.
Recently I spent a day at the New Hampshire Farm Museum listening to music, learning about daily farming activities before technology made everything easier and visiting some animals. My favorite was a beautifully marked chicken.
Down the street is Mckenzie’s Farm – a glorious operation with amazing produce, still-warm-from-the-fryer cider donuts and pick-ur-own everything – including tomatoes!
Nothing is fresher then a tomato you picked yourself!
I came home with more tomatoes than this picture – about 10 lbs more! A “sauce” was in the works!
When I got home I washed, cored and roughly cut the tomatoes. ( I don’t blanch, peel and all that jazz – too much work – and I don’t mind the peels, seeds, etc)
I simply added all the tomatoes to my slow-cooker along with one whole head of fresh garlic and a generous handful of basil leaves from my back yard pot. A little salt and pepper and that was it. I really wanted a “fresh” sauce. I let it cook on high for the day (about 6-8 hours) and stirred it once. The tomatoes were so fresh and sweet that nothing else was needed!
After all that time cooking, I used my immersion blender to get the sauce to the smooth consistency I was looking for. I blended the basil and whole garlic cloves right in. Tasted for seasoning (salt & pepper) and let it cook for another hour with the lid half off just to thicken things up a little. I cooled and packed some into the freezer for a taste of summer sometime next January. I used some right away as a sauce for an Italian style turkey meatloaf. It would also make an amazing base for a tomato soup and frankly it was just good enough to drink straight!