Tomatoes in the garden are rapidly ripening. Homegrown tomatoes don’t keep as long as commercially grown. That is because commercially grown tomatoes are harvested while still green and are treated with ethylene gas in an effort to coax them to a semblance of ripeness. But they never do ripen to the same to the same level of aromatic sweetness. If the commercial tomatoes have been refrigerated it is another strike against them. Refrigeration is the enemy of a tomato’s flavor and texture.
A ripe homegrown tomato, therefore, must be used promptly before it starts to turn. Enough harvested tomatoes had accumulated to make a sauce, so that is what I did.
I cut the washed and trimmed tomatoes into large chunks and put them on the stove to cook
I added kosher salt, lemon juice, a little sugar, the remnant of a jar of fire roasted red pepper and a small bay leaf, and left the tomatoes to simmer for 2 or 3 hours. I didn’t keep track of the time. I just know that with the stove safely set to a low simmer I went outside to water the garden (takes an hour) and engaged in other activities with abandon.
When the sauce had reduced by about a third I worked the tomatoes through a sieve to remove seeds and skins.
Meanwhile I dry sautéed thickly sliced mushrooms in a pan lightly rubbed with avocado oil.
In the same pan, with added avocado oil, I sautéed celery and homegrown onion, garlic and jalapeño.
Meanwhile I had transferred the strained tomato sauce to a smaller pot and added dried oregano, basil and marjoram.
I also added the sautéed mushrooms and the onion, celery, jalapeño and garlic mixture and left the sauce to simmer for a good while longer.
When the sauce was at a consistency I liked I transferred it into a jar to be refrigerated until needed in the near future.