Tomatoes of course.
The back forty is in full production and the Farmers Daughter has been cranking through at least 5 lbs of tomatoes per day making Nonni's homemade sauce for the winter.
We've been straining out the stems, seeds and skins for a couple weeks now and keeping them refrigerated for a stroke of inspiration.
Finally hit us that cooking them down with trays of cut, seasoned and oiled tomatoes being roasted yielded a secondary bounty of incredibly deep, roasted sauce additive that we parcel into the traditional cook down batches in the stockpot. Like supercharging a stock with a dollop of tomato demiglace. The final step is tossing the solid remnants into the composter for a full circle bonus.