article in the January/February issue but if you’re going to
use the best tomatoes for the job you need to know to make
it now and freeze it for later. Right? What better way to
continue enjoying your summer harvest this fall and winter?
I was given Cherokee purple tomatoes, not the type
you frequently hear of using in a sauce. That didn’t stop
me though. As you have heard me say many times before,
“Fresh is ALWAYS better,” and these didn’t disappoint.
Throughout the year I make my spaghetti sauce
with canned tomatoes. So I have written the recipe
out listing the original ingredients. I will add notes at
the end with how I incorporated the fresh tomatoes.
Hope your family will enjoy this favorite as much
as my family does. Find a Grill to Fit Your Style
LAKE WEDOWEE LIFE 39