So, here in the High Desert of Southern Cal, the frosts are later in the year than most other parts of the country. But, it is that time. My father-in-law and I just can't stand to see all the season's-end tomatoes and big green tomatoes go to waste, so we have looked for tomato recipes.
The first one we tried was a homemade tomato soup from formerchef.com. We altered it a bit (I think we forgot to saute something?), and made a double batch. It was really good! Not quite the grilled-cheese-dipping class, but closer to a gourmet caliber.
So, tonight, in preparation for an old recipe of tomato bread we found, we experimented in making tomato sauce, and tomato juice. What's the difference? I don't know, really. I think it has to do with the texture, because most of the recipes I researched contained no notable difference.
We'll see how the tomato bread turns out!
