In the garden at the end of August, it’s a race against time. There’s a small window of opportunity to get the crops in when they are ripe. A few days too late and the bugs and rot get them. I have a friend who is an avid canner, and I every August, she puts up spiced pears, tomato sauce and pickles. Me? It’s just too hot and the last thing that I want to do is to stand over a hot stove. Thank goodness for my crock pot and freezer. I make “It’s Too Hot” Tomato Sauce.

Before going out to harvest tomatoes, I turn the crockpot on high, add enough olive oil to coat the bottom, and toss in chopped onion and minced garlic (I use a garlic press). I let this sauté to develop flavor while I go out to the garden to get a trug-full of tomatoes.

I also pick oregano and basil. All get a good washing. The tomatoes have cracks and big stem ends. That’s okay. The trimmings go to the chickens.

I chop the tomatoes and put them into the crockpot. (I leave the skins on.) The herbs are tied with string (for easier removal later) and tucked into the pot. I stir in some good sea salt. Cover. And wait.

Six hours later the tomato sauce is ready for the freezer. I’ll eat it this winter, when I want to add some warmth to my days!