Fall is by far my favorite season of the year even though I know the arctic temperatures are looming. The days are warm and sunny and evenings are cool; the flowers are putting out their best blooms and colors, almost like a last hurrah!

The best part about the fall season is all the wonderful produce that we have from our gardens or produce can be purchased at the many farmers markets held on various days and locations throughout the week.

Soup season is here and with all the fresh vegetables on hand it is easy to make way more than what is needed. I tend to cook too much food for two people so I freeze the excess for later use. I have submitted some canning recipes and I know that many people do not have the equipment or jars for canning. The recipe for Roasted Pasta Sauce can be frozen instead of canned and this sauce can be used to make a tasty tomato basil soup. Thanks to my fellow gardener in Georgetown, Gloria.

Roasted Pasta Sauce

8 Pounds of tomatoes, peeled and coarsely chopped. Romas are the best, if you have them. You may want to drain some of the juice off and remove some seeds on other tomatoes.

3 Onions, coarsely chopped

7-8 Cloves of garlic, minced

1/3 Cup olive oil

4 Tablespoons sugar

1 Tablespoon salt

Place all ingredients in a large roaster in oven heated to 450 degrees. Roast for 2-2 1/2 hours, stirring every half hour. Towards the end of cooking time stir in 1 1/2 cups of lightly packed herbs (basil, oregano,sage–heavy on the basil). Pack in pint jars and process in boiling water bath for 40 minutes. This could also be frozen in air tight containers. Serve over pasta or add cream for tomato basil soup. The mixture is chunky, if you want a smooth sauce put in blender or food mill.