August is the month to fete tomatoes. They’re red and luscious now, an enticement at any fruit and vegetable stand.
All over Italy now, families are putting up tomato sauce for winter. Hundreds of bottles for many a family; after all, pasta sauce daily in most homes.
With large ripe tomatoes, you can make a tasty side dish by baking briefly in a hot oven for just a few minutes after topping the tomatoes with diced garlic and fresh parsley and drizzling with olive oil, sprinkling with salt: