Grated Tomato Sauce (Bon Appetit)

Excellent and really unusual. The perfect way to use up the last of the summer tomatoes, especially if they're bruised and imperfect. But before I get to the recipe, a little fun business. 

I'm happy to announce that I'm participating in the Vegan Month of Food 2017. It's been a few years since I've joined the fun, so it feels exciting to be back again. 

Basically, bloggers all over the world strive to post every day - all content is about vegan food or the vegan lifestyle. The creators of the VeganMoFo supply daily prompts, which I will follow as best I can. They also encourage bloggers to come up with themes of their own. I have decided to combine the two suggestions and use not only the the daily prompts, but my own theme of "Lines and Light" as well. 

I wracked my brain to come up with the theme idea of "Lines and Light" and I'm really satisfied with the unusual sound of it! Basically, you can expect shorts lines of original poetry and photos of Michigan light. Oh, and tasty vegan food!

You can expect the Vegan Month of Food to begin on October 1st and continue through the entire month of October (my favorite month, by the way.) 

In the meantime, click back here to view my other Vegan Months of Food projects. Really great recipes in each project! 
Vegan Month of Food 2012. 
Vegan Month of Food 2013 (my theme in 2013 was 'V is for Variety') 
Vegan Month of Food 2014 (my theme in 2014 was 'Poesy and Plate')
Vegan Month of Food 2015  (no personal theme, just awesomely good food)

Ok, back to the recipe at hand! Try it! You'll like it!

Simply cut off a small slice from the bottom of some tomatoes and gently grate them over a big bowl. Stop before you get to the stem. Discard the stems. Warm some minced garlic in olive oil, add the tomatoes, sprinkle some rosemary in the sauce and simmer till thickened. Add a few tabs of butter before serving.

Sounds weird, but it's great!