Today's tip

Making a big batch of sauce from fresh tomatoes is a summer tradition in my family.

Plum tomatoes, preferably Italian varieties, are the tomatoes you want for summer tomato sauces. They have thin skins, small cores, and few seeds – all parts you will discard – and a large amount of sweet, flavorful flesh or pulp, which provides the substance of your sauce.

You can use other types of tomatoes (if you have a garden surplus, for example) but you will get less usable flesh and juices from the initial preparation and ultimately less sauce, since so much of the water in the vegetable has to be evaporated.