There was something a little bit different about my tomatoes, though. Most of them were orange! I had purchased some tomato plants from a roadside stand this spring, and didn’t really know what kind of tomatoes they were. Surprise! They actually resembled miniature pumpkins.
The taste is pretty much like any other tomato, but I think the orange and yellow ones generally have a lower acidity. While I was making my sauce, it looked rather funny because it was not at all the color of typical spaghetti sauce. Once I added in the tomato paste, the sauce turned more reddish, though. I ended up with enough sauce for about 5 small batches of spaghetti. I divided it all up into containers and froze most of it, but left one container in the fridge—for tonight!
Since I didn’t have time to actually eat the spaghetti sauce last week, I was greatly anticipating trying it tonight. I perhaps went a little heavy on the noodles, but I kind of like it that way. The sauce was very light, but good tasting! I added some fresh ground pepper like I normally do, but otherwise I didn’t have to add anything to it. To make things even better, dinner tonight was served with some extra garlic dill twists that I made a while back AND a salad with fresh picked lettuce. That’s right. Lettuce is a cool weather crop, and I have an abundant fall crop coming in from my “lettuce pot” on my deck. There are mixed leaf lettuces growing – so I picked some of that and tossed it with some dried berries, sunflower seeds and a quick homemade dressing (olive oil, red wine vinegar, salt, pepper, Italian seasoning). And that was our dinner tonight.