Now is the time, at the end of the season, to make marinara sauce to eat now and to freeze for later! Late season tomatoes seem even better – maybe because you know that’s it until next summer. Add eggplant, zucchini, peppers, sausage, or whatever strikes your fancy. Or just keep it simple and vegetarian. [...] The post Marinara Sauce with Fresh Tomatoes appeared first on Broad Ripple Cultural District.
