The story of tomatoes

We have a big, hairy, organic, overgrown, beautiful and bountiful tomato patch in our backyard. See what I mean?

Sometimes, when I'm leaning in through all that vegetation to grab a big, juicy one, I have to be extra careful I don't fall in. David might never find me again amidst all those vines. And since we've only been married like four months or something, you have to agree that would be a crying shame.

As for varieties in this monstrosity of red and greenness, we've got:

Roma? Check.

Beefsteak? Oh, yeah...

Heirloom grape tomatoes? You betcha.

I'm always amazed at how seeds turn to vines, turn to green tomatoes, turned to big, ripe, red, juicy ones. From the backyard to our table, we've been feasting on some of the finest-tasting tomatoes you'll find anywhere.

In fact, we practically have tomatoes coming out of our ears and our windowsills, friends.

I'd LOVE to share some with you personally, not virtually, but since we're not next-door neighbors, I'll do the next best thing...I'll share with ya a fresh roasted tomato sauce recipe from our darling of a cookbook, The Weight Watchers New Complete Cookbook. Don't think low-fat now, think flavor.

Roasted Tomato Sauce

Makes 5 servings

*3 pounds (about 18) plum tomatoes, cut in fourths lengthwise

*1 large Vidalia onion, halved lengthwise, then sliced crosswise

*1 Tablespoon balsamic vinegar

*3 garlic  cloves, minced (I used 5 or 6 cloves)

*3/4 teaspoon salt

*1/4 teaspoon freshly ground pepper

1. Adjust racks to divide oven in thirds. Preheat to 375. Spray 2 large nonstick baking pans with olive-oil nonstick spray. (or just spread olive oil in the pan)

2. Arrange the tomatoes and onion in single layers. Sprinkle with vinegar, garlic, salt and pepper, then spray lightly with nonstick spray. Roast, switching the pans from one shelf to the other halfway through, until the tomatoes and onion are lightly browned and have an intense, sweet aroma, 50-55 minutes. Transfer to blender or food processor; pulse until the mixture is combined but still a bit chunky.

Suzie's note: basil and more seasoning wouldn't be bad; if you can spare extra fat, you might add a bit of olive oil in the blender along with the possibility of a bit more salt, if you aren't watching your sodium.

And here's what it looks like:

Mmmm.

Whirr.

Piping hot, fresh roasted tomato flavor. One 2 cup serving for the fridge, and one for the freezer.

And while I'd love to get into the story of our peppers, times a-wasting. Talk to you later.