Well, here it is, the last day of bumper crop week and I think I’ve saved the best for last. Tomatoes! If you’ve ever grown your own, you know you seem to go from “Man, when will I ever get a decent tomato to slice up for a salad or a sandwich?” to “What am I possibly going to do with all of these tomatoes? Can I somehow convince people that tomatoes are the new currency?” Even if you don’t grow your own, you’re bound to see bushels full at your local grocery stores and farmers market. So what can you do with all of these little red gems? Besides packing a few in your family’s lunches everyday trying to push the benefits of lycopene? (FYI tip: The lycopene found in tomatoes, is a powerful anti-oxidant, and studies have shown that it helps protect the blood vessels around the heart and neck better than vitamins A, E, or CoQ10, as well as having Cancer fighting properties. However in order for your body to properly absorb the lycopene, the tomatoes need to be cooked first, preferably in olive oil, which helps the body absorb the full benefits of the nutrient). The answer is easy! Tomato Sauce! You can set aside a few hours and make quarts and quarts of your own tomato sauce, varying between zesty, spicy, garlicky, you name it! You can make a day of it by putting on some opera, pouring a nice Chianti and pretending you’re in Rome for the day! Ciao Bella!