• Posted by Califia Suntree on October 14th, 2011, 5:43 PM

    Where I live, early fall is the season of lumpy, oddly shaped, strangely colored last-hurrah tomatoes. They aren’t as vibrantly flavored as the height-of-summer fruits, but they do ease the transition into cooler weather and darkening days. Our fall tomatoes were all yellow (or yellowish), and not quite suitable for slicing into a salad. But they did make an excellent fresh tomato sauce, with a bit of oregano, perfect for serving with seasonally appropriate mushroom ravioli. Here’s how I made it:

    Crush or finely mince garlic and saute it in some olive oil in a wide, non-reactive pan. Just when it starts getting aromatic, toss in some crushed dried or minced fresh oregano. Using a food mill, grind your fresh yellow tomatoes into the pan and simmer until the flavors meld. Season with salt and, if your tomatoes lack acidity (ours did), squeeze a bit of lemon juice overall. (A friend recommends lemon zest, which I haven’t tried.) Toss with pasta and enjoy the lingering taste of summer!

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