Early in September I make my traditional pilgrimmage to the Minneapolis Farmer's Market in search of the freshest and most succulent tomatoes, sweet onions, banana peppers, bell peppers, basil and oregano. Once home in my kitchen, I add spices, garlic, red wine and olive oil to prepare and can enough pasta sauce to last my family until the next harvest.

Enjoy one quart jar of my home-made canned pasta sauce today and then six more jars in mid-September 2010 after the fall harvest.