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$64 Tomato home Buy the book See the garden Recipes from the garden Read an excerpt	Recipes from the Garden Leek Potato Soup Caprese Pasta Anne's Peach Pie Bread and Butter Pickles Anne's Applesauce Potato Apple Thyme Gratin Anne's Applesauce "By late December, I finally placed the source of the faint smell of cider that I had been noticing for a while. I retrieved the apples, threw out the worst of the worst, and Anne made applesauce with the rest. The net result of several months of moving apples from site to site like hot dice in a floating crap game was lots of mush and a few gallons of slightly musty-tasting applesauce." — The $64 Tomato This is a great way to use up less-than-optimal apples and it normally does not taste the least bit musty. In fact, fresh applesauce is quite delicious. Anne makes hers far less sugary than the commercial variety, allowing the taste of the fresh apples to come through. An old-fashioned food mill is ideal for making applesauce, as it allows you to eliminate the step of having to core and peel the apples. Cooking the apples with the skins on gives the applesauce a beautiful color, and the skins and seeds are later filtered out by the food mill. Core and quarter 7 to 8 Empire or Macintosh apples (about 3 pounds). Place in a saucepan with 1½ cups water, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Bring to a boil, then simmer, covered, about 20 minutes until the apples are soft. Run through a food mill and serve warm.