Pasta Sauce and Pesto

The garden crop may be small this year, but at least I've been able to harvest a few things. The roma tomatoes and basil are delicious and early last week I put them to good use. I whipped up three batches of Emeril's tomato sauce, using a few store-bought tomatoes as well. It's impossibly easy to make and freezes well for use all winter.

Then I all took my first swing at Pesto, trying two recipes from Food.com - one with a lot of parmesan cheese and another with lemon. By the second batch I was grumbling for a food processor, but my blender and tiny food chopper eventually got me through.

Everything went straight into the freezer for colder days when we're craving the tastes of fresh produce. It will be waiting for us.