I sense a recurring theme here....
We picked some tomatoes from our garden and were going to toss the over-ripe ones. My mom snatched them away and said they were perfect for sauce, so we'll have pasta and fresh tomato sauce tonight.
how long does the fresh sauce cook down for? do you puree is or just leave it chunky? i'm not a big fan of chuncky sauce, or tomatoes in general for that matter. this reminded me that i've been meaning to try the vodka sauce recipe that you posted before as it looked perfect for me!
