More Tomatoes

Today’s wholesome vegan lunch

This week we picked lots more tomatoes–Romas, Bonnie Hybrids, Sun Golds, and Matt’s Wild Cherries–and today we used them to make a huge pot of marinara sauce jazzed up with homegrown hot peppers, garlic, onions, basil, and oregano. We served the sauce over some ravioli stuffed with butternut squash, and on the side we had stir-fried kale (our kale is still going strong) and toast with vegan butter.