Now that we are marching to the end of the season, I find myself saucing a lot. Last year, I invested in this beautiful all metal Squeezo, which I absolutely love! My BayLeaf Kitchen friends came up on Sunday and we had a saucing day in the house. It is a lot of fun sharing the work with a small group of women, particularly when there is a great lunch and champagne, but I digress. The point is, just look at that sauce! It is as delicious as it is gorgeous. So I am just reminding you all there are still tomatoes to order for saucing, Jose says loads, actually! Once you start making your own sauce, it is really hard to go back to store bought.  I keep mine extremely simple; I use San Marzanos, cut the butt off, slice them in half, and put them on a baking sheet. Then, I’ll cut side up and roast for about 30 minutes at 425 F. It should be bubbling, a little shriveled and completely soft. I put them into a chinois to drain the extra juice, then I run them through the food mill.  When the farm provides such delicious bounty it is hard to pass this up, so get your orders in, do a batch once a week, and before you know it you will have the larder filled!