I thank God he allows me to have a garden that is producing fresh, fully vine-ripened tomatoes. I have had some challenges, especially with birds this year getting many of them, but there are still enough tomatoes coming in. I have really enjoyed having a tomato soup, or a thick tomato sauce. I want to share some images and tips to possibly give you ideas.



For me, I like to remove the skins because I don't like to eat them. For this step, cut the tomatoes in half and simmer for a few minutes in shallow water.



The skins peel off easily. Drain the water and put the tomatoes back in the pot and continue cooking them.



Mash the tomatoes with a fork or other utensil.



You can add other ingredients, like beans, salt, and pepper. I also added cayenne pepper to make it spicy.



Covered with shredded cheddar cheese.

There are other possible variations. If you have many tomatoes and don't want them to rot or spoil before you have a chance to eat them, cooking them helps preserve them longer. The leftovers can go into the refrigerator and stay fresh for many more days.