August and early September is the ideal time to finally pick those plump tomatoes that you’ve spent all season tending (or eyeing at the supermarket). You can use whatever tomatoes you have on hand, but you’ll need a lot of them: Five pounds of tomatoes yields about one quart of sauce. Don’t be afraid to use different types together; Roma, San Marzano and cherry tomatoes are all good options. Don’t like white onion? You must be joking — it’s not a pomodoro without copious amounts of the good stuff.

Source: New York Times August 22, 2020 12:56 UTC