WHAT ABOUT THE END-OF-THE-SEASON ABUNDANCE OF NOT-QUITE-RIPE TOMATOES?

Make a multi-use spicy sauce base.  Use the same proportions of dried to fresh tomatoes as described in the previous post, but assuming all or most of the fresh ones never ripened on the vine, for every quart, add:

1 tsp. salt

1 T. sugar

1 T ground cumin

optional: chiles and dried powdered kelp, for flavour and nutrition

This base can be easily transformed into so many different cuisines’ sauce as needed — even a BBQ sauce — with the further addition of appropriate seasonings.

Laurie Goodhart and her husband co-founded and operated two certified organic artisanal goat fromageries, Nettle Meadow in Warrensburg, NY from 1990 to 2005 and Domaine De Courval in Waterville, Quebec from 2006 to 2017. She created and trademarked the multiple award-winning cheese, Kunik. For more about her how her life experience brought her to develop time-saving ways to eat as much nutrient-dense food from her local environment as possible, see this previous post

Goodhart lives in upstate NY and continues her work as a professional artist and avid home gardener. Since 2007 she has devoted most of her studio time to an extensive body of work collected under the concept, Remnants And Residents Of A Lost Sanctuary Of Aphrodite.

Laurie can be reached through her website, lauriegoodhart.net