Lots of tomatoes and peppers in this share.  The share is similar to Monday’s except for lacinato kale instead of chard, and different lettuces.

Here’s a recipe for simple summer tomato sauce:

from Deborah Madison’s “Vegetable Literacy”… makes about 2.5 cups.  The tomatoes don’t need to be paste tomatoes to make this sauce.  You will need a food mill.

3 pounds ripe tomatoes, rinsed and quartered
sea salt and freshly ground pepper

Put the tomatoes in a heavy pan.  Cover and cook over medium-high heat.  The tomatoes should yield their juices right away but keep an eye on them, and add a few tablespoons water if they’re slow with their juices.  When the tomatoes have completely broken down, after about 10 minutes, pass them through a food mill.  If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it’s as thick as you want.  Season with salt and pepper to taste and stir in the oil.

Variations: add a few basil or marjoram sprigs to the tomatoes while they’re cooking or stir in 1/4 cup of cream or creme fraiche to your finished sauce.