Good enough to eat
For some reason, I bagged up and froze the entire first batch of tomato sauce. Today, I'm making the second and we'll be having it fresh over some pasta and probably with some CSA eggplant.
That's about 8 pounds of red tomatoes and one nice looking heirloom from the CSA some orange cherries that were in the 'fridge; some yellow cherries that I picked up this morning, along with some garlic and peppers (also in the pan), at the farmers' market; 3 enormous onions; 3 varieties of my own fresh basil; and some dried herbs, seasonings, and olive oil from the kitchen cupboard. As it was all tossed in above; and after a stir, below.