Mathew Green, director of culinary operations at Blue Orbit Restaurant Consulting, has the perfect solution for your end-of-season tomatoes.
What’s something you always make from scratch? I make my own tomato paste. The flavor is so concentrated and incredible. It doesn’t take a lot of work and it lasts forever. I can buy bushels of tomato seconds at the farmers market at the end of the season. I’m buying local seasonal produce and it’s very inexpensive.
