— Amanda Broadnax

I make a lot of different versions of tomato sauces. A traditional Italian sauce, I'll do a variety of different ways. One that I'll can will typically just be an onion, and then I'll do the tomato pureed up, usually again, using Roma tomatoes for that. Garlic, I'll usually add that towards the end of it as well. And then I'll do a couple different herbs in it, and that's usually going to be an oregano. I might put a little bit of basil and parsley in there, but oregano definitely in that. And that'll actually be kind of a mother sauce. I'll turn that same kind of a thing intolike a pizza sauce as well too, to be able to make for those too. So, great way to be able to use that variety of tomatoes in the wintertime that you grew in the summer too, which is fantastic. I usually go through a device to be able to get all the pulp separated out from all the liquid as well too, which is nice. And sometimes I'll keep that pulp for a tomato paste as well, which is nice to be able to add thickening stuff up for it too. But it doesn't always have to be Italian sauces too. Sometimes I'll do different versions like a Mediterranean style, or I might even do an Indian version. Different varieties of sauces to be able to make. But traditionally, we make pizza at home almost every week. And it's kind of a fun adventure for the kids to be able to make their own pizzas. So we'll typically make a sauce for those to be able to last for the year, too.