There's something magical about September in the garden. The tomato plants, heavy with fruit, seem to whisper "use me now or lose me forever." As I wandered through my garden this weekend, surveying the bounty that summer had gifted me, I knew it was time for one of my favorite preservation projects: roasted tomato sauce. 

When Life Gives You Too Many Tomatoes...

Like many gardeners, I found myself with an embarrassment of riches. Cherry tomatoes clustered like ruby jewels on their vines, and those larger varieties (whose names have escaped me in the flurry of spring planting excitement) hung heavy and ready. The thought of any of this garden gold going to waste was simply unbearable.

This is when I embrace what I call "abundance cooking" – that beautiful practice of transforming excess harvest into something that will nourish us through the darker months ahead. There's no strict recipe when you're cooking from abundance; there's only intuition, gratitude, and the wisdom that comes from working with what your garden provides. 

The Garden's Supporting Cast

My tomatoes weren't going solo in this sauce. The garden offered up its supporting players: plump garlic bulbs with papery skins that released their perfume at the first touch of heat, tender summer squash that would add body and subtle sweetness, and sharp onions that would provide the aromatic foundation every good sauce needs. 

The Magic of Roasting

Here's what I love about roasting vegetables for sauce: it concentrates flavors in a way that stovetop cooking alone simply can't achieve. The high heat caramelizes the natural sugars, creating depth and complexity. The cherry tomatoes burst and release their juices, while the larger tomatoes develop beautiful roasted edges. The garlic becomes sweet and mellow, and the onions transform from sharp to sublime.

The kitchen fills with the most incredible aroma – that perfect marriage of sweet, savory, and deeply satisfying scents that can only come from garden-fresh vegetables meeting fire. 

From Garden to Jar

After the vegetables had roasted to perfection, their edges caramelized and their flavors concentrated, I transferred everything to my blender. This is where the magic really happens – watching separate ingredients become one unified, vibrant sauce. The beautiful orange-red color that emerged spoke of summer sunshine captured in liquid form.

Back to the stovetop it went, where gentle simmering married all the flavors together. I seasoned simply – fresh parsley from the herb garden (because why stop the garden theme now?), a touch of onion powder for extra depth, and Himalayan salt to bring everything into focus. 

The Satisfaction of September

There's something deeply satisfying about this kind of cooking. It's practical, certainly – making use of abundance before it spoils. But it's also profoundly connecting. Every jar of this sauce will be a reminder of September's warmth when January winds are howling outside.

This sauce will grace pasta bowls on busy weeknight dinners, elevate homemade pizzas on lazy Sunday afternoons, and serve as the base for hearty soups when the garden lies dormant under snow. Each spoonful will be a taste of this moment, this harvest, this gratitude. 

A Recipe Born from Abundance

The best part about abundance cooking is that it teaches you to trust your instincts. Measurements become suggestions, and your senses become your guide. Taste as you go, adjust as needed, and remember that the best recipes are often the ones that come from the heart – and the garden. 

Garden Abundance Roasted Tomato Sauce

Serves: Makes approximately 4-6 cups of sauce Prep Time: 20 minutes Roasting Time: 35-45 minutes Cooking Time: 20-30 minutes 

Ingredients:

• 4-5 pounds mixed tomatoes (cherry tomatoes and larger varieties), halved or quartered
• 1 large onion, roughly chopped
• 6-8 cloves garlic, peeled and left whole
• 2 medium summer squash, chopped into 1-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon onion powder
• 1-2 teaspoons Himalayan salt (to taste)
• Freshly ground black pepper to taste

Instructions:
Preheat your oven to 425°F (220°C).
Prepare the vegetables: Wash and roughly chop all vegetables. For cherry tomatoes, simply halve them. Quarter larger tomatoes. The pieces don't need to be uniform – rustic is beautiful here.
Toss and roast: Place all chopped vegetables on a large rimmed baking sheet (use two sheets if needed to avoid overcrowding). Drizzle with olive oil and toss to coat. Season with salt and pepper.
Roast: Bake for 35-45 minutes, stirring once halfway through, until vegetables are caramelized around the edges and tomatoes have released their juices.
Blend: Allow vegetables to cool slightly, then transfer to a high-powered blender. Blend until you reach your desired consistency (I prefer a slightly chunky texture, but blend until smooth if you prefer).
Simmer and season: Pour the blended mixture into a large saucepan over medium-low heat. Add parsley, onion powder, and additional salt to taste. Simmer gently for 20-30 minutes, stirring occasionally, until the sauce reaches your preferred consistency.
Taste and adjust: Season with additional salt, pepper, or herbs as needed.
Store: Cool completely before refrigerating for up to one week, or freeze in portions for up to 6 months. 

Cook's Notes:

• Don't have summer squash? Try zucchini, bell peppers, or even carrots
• For a smoky flavor, add a pinch of smoked paprika
• This sauce is perfect for canning using proper water bath methods
• The recipe is completely scalable – use what your garden gives you!

From my garden to your table, with abundance and gratitude.