The first fall frost is just around the corner and your garden knows it. Suddenly there is a rush to produce seed bearing fruit, offspring to insure that life continues after winter's dead sleep. One such hearty progenitor is the humble tomato. You have been slicing them and dicing them for weeks now. You can only eat so many tomato sandwiches. And they just keep on coming.

Whether you are experienced with home canning or not, here is a quick way to use that extra gallon that is growing ever softer on your counter-top:

Step 1: Remove any unwanted spots and cut tomatoes into large chunks. Place in blender and puree, seeds, skin and all. Pour into large pot and repeat until all tomatoes are liquified.

Step 2: Heat to boiling, stirring frequently, then lower heat to maintain a slow boil. Stir occasionally and cook until desired thickness is reached- about 3-4 hours. Yield will be about 1/4-1/3 the volume of pureed tomatoes that you began with.

Step 3: Season with a little salt and use in your favorite recipe. Fresh herbs and spices can also be added at any time during cooking. Garlic, basil, oregano and a tiny bit of rosemary make a wonderful pasta and pizza sauce, while taco seasoning (chili powder, garlic and cumin) is better for enchiladas and other Mexican dishes.