Since my garden is literally loaded with herbs, tomatoes and other yummy veggies, I decided it was time to cook so nothing would go to waste.  After all, I can’t eat that many tomatoes on the same day!  So I started by doing some Basil Pesto, then I moved on to Tomato Sauce and then I baked a Lemon and Zucchini loaf (Recipe found on Pinterest, slightly modified).  And of course I documented the process with photos.

Here are the recipes, please note that I’m not good at measures, and that for Pesto or Tomato Sauce, I improvise depending on how much I harvested. But the basic ingredients and process stays the same, so I’ll share anyway.