Not bad. Four cucumbers (they keep hiding until they get too big), lots of cherry tomatoes, and plenty of regular tomatoes as well.
As I already had a load of tomatoes, it was time to make fresh tomato sauce. Recipe follows:
1. Lots of tomatoes.
2. Some basil
(If you want exact measures, try a cookbook. Besides, the purpose of this recipe is to use up whatever tomatoes are around. Don't try it unless you have at least 15 or so ripe tomatoes, however, as it cooks down a lot.)
Peel the tomatoes and remove the seeds. Chop them up and then drain them in a sieve (I just discovered this step, it reduces the cooking time a lot).
Mince the basil. Note: you could also add sauteed onions, garlic, oregano...whatever you like. Or you can even omit the basil for purity.
Simmer tomatoes and basil in a large saucepan until most of the liquid is gone. You want lumps of tomato. This might take an hour depending on how many tomatoes you have and how large the saucepan is.
Serve over pasta. Parmesan is good on this, but not completely necessary.
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