We are usually inundated with ripe tomatoes during the month of October, but this year has been a bit slow in terms of warm-weather produce production.
Luckily, I still have a few tomatoes to work with.
I quartered some and stewed them for winter soup broths.
I also blended some into a paste and cooked it down with diced onions and dry herbs to make a pizza sauce. I will use our remaining tomatoes to make a broth for tortilla soup, which we will bring to a birthday party tonight.