I used to think of myself as a baker, not a cook.

A baker is someone who can follow a recipe precisely, pay attention to details. A cook is more... spontaneous. Creative. A cook thinks the recipe is a suggestion to be considered rather than a set of rules to be followed. A cook looks at a pile of tomatoes, onions, and hot peppers and says, “Aha! I have an idea!”

Me? I'm a rule follower by nature. To a fault. And I have been known to miss the forest because I'm busy trying to locate every tree.

But over time, I'm finding that the joy I derive from being in my kitchen is no longer a result of perfectly mastering the steps of a recipe and achieving the results pictured in glossy cookbooks or on a screen.

The joy comes when I look around my kitchen to see what ingredients I have, think about what tasty and nourishing food I could make from those ingredients, and then try to make those meals happen.

Joy comes not when I'm bound to someone else's vision but when I try to make my own vision a reality.

I still love to bake. Old habits die hard, plus my mother gave me a mean sweet tooth. Following a recipe is a familiar comfort. Getting lost in the process of scooping, leveling, folding, kneading is meditative. The alchemy of baking is still magical to me.

But for me, it's becoming even more magical when I set myself free from rules. And just cook.

This sauce is an excellent way to make use of an abundance of tomatoes. It doubles (or triples) easily, with a slight increase in cooking time for larger quantities. You can also freeze it, something for which Future You in Less Sunny & Tomato-filled Months will give thanks. I like to use it as an enchilada sauce, as a bed for chiles rellenos, or as a slight twist on the usual Italian-inspired tomato sauce for pasta. Dropping a dollop of cream cheese in the pureed sauce and warming it before saucing your pasta is a smart idea, especially if your sauce is a bit spicier than you intended.

Jalapeño Tomato Sauce

Ingredients:
1 tablespoon olive oil
1 jalapeño pepper, seeds & ribs removed and minced (leave in ribs for heat if desired)
1/2 small onion, diced
3 large tomatoes, chopped roughly
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
Salt and pepper

Directions:
Heat olive oil in a medium saucepan over medium heat. When shimmering, add jalapeños, onions, and a pinch of salt. Cook, stirring frequently, until vegetables are softened but not browned, about 5 - 8 minutes. Add tomatoes, chili powder, cumin, and tomato paste. Bring to a boil, then cover and reduce heat to medium-low. Simmer until tomatoes have completely broken down, about 20 minutes. Carefully pour hot mixture into a blender. Blend until smooth, making sure to use the vent hole to prevent an explosion. You may also want to cover the vent hole with a towel to prevent splattering. Alternatively, purée with an immersion blender. Season to taste with salt and pepper. Yield: 1-1/2 cups slightly spicy and smoky sauce.