Tonight, we oven roasted a selection of local heirlooms and vine ripes from Steve's Farm.
Mashed them up. Added some basil from B.D.'s Farm, minced raw red onion from Steve's Farm, olive oil and balsamic vinegar, salt and pepper.
Maybe the best tomato sauce ever.
Added some browned turkey sausage and served with Strangled Priest Pasta topped with some fresh mozzarella.
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