FROM A NORTHWEST locavore’s perspective late August is the long-awaited time of year when we can finally access locally grown, vine-ripened tomatoes and peppers.
Marinara sauce is traditionally associated with the warm and dry climate of the Mediterranean, and for this one brief month every year, we have everything needed.
Special fresh taste
Of course, you can always whip up a tomato sauce using canned tomatoes and paste, but there is nothing like the taste of sauce made with fresh-from-the-field tomatoes.
If you can get your hands on a large quantity of tomatoes, make enough of this sauce to freeze for a winter treat.
And, if you are interested in going all out made from scratch, I’ve also included my go-to recipe for a yeasted pizza crust taken from our family’s battered copy of the 1978 edition of the “Betty Crocker Cookbook.”
Betsy Wharton is the proprietor of the Clallam Canning Co., a local purveyor of artisan pickles and other farm to jar goods. You can find her and her products at the Sprouting Hope Greenhouse at 826 E. First St. in Port Angeles. Or contact her at [email protected] canningcompany.com.