I had mentioned in another post that I like to keep some potato slices left over from making scallop potatoes and this is why:

I put the thin slices in a light brine to ‘crisp them up’ then I heat the oil in our deep fryer.  I then remove the slices from the brine, dry them well and put them in the hot oil.  In a few minutes you have the freshest most wonderful warm crisp potato chips you’ve ever had.  I add a little sea salt.  This is a great muncher before dinner.

^This is my slow cooker contraption for reducing sauces.  For the Pizza Sauce I kept it going for 24 hours.  Works like a charm. 

And, lastly a sampling of my tomato bounty.  Sauce, soup and stew all winter long.