Autumn is the perfect time of year to cook with apples. An extremely versatile ingredient, apples work just as well in savory dishes as in sweet ones.

Q: How can I fix a hole in the corner of my fitted sheet?

A: Start by taking an inch off the non-fitted sheet and re-hemming it. Then use that inch of matching fabric to repair the tear. It’s similar to appliqueing a patch onto a piece of fabric. Use a satin stitch on the sewing machine, a quarter of an inch around the hole, nice and flat. Trim the edge very closely.

Nobody will ever know that the sheet had a hole. If you don’t sew, then take the bedding to a tailor. It should be a pretty inexpensive job, and she’ll trim it really well.

Savory apple side dishes

Q: I’d like to use the apples I have in cold storage, but I’ve already made quite a few desserts this year. Do you have ideas for side dishes?

A: You could mix the apples with cranberry relish. Or bake a gratin of potatoes, sweet potatoes and apples.

You could also make a nice, spicy applesauce. I’d use nutmeg, allspice and cinnamon, and a tiny bit of sugar to soften the spices. Incorporate a little butter to lend it a subtle richness.

For these and other great savory apple recipes, go to www.marthastewart.com/savory -apple-recipes.

Selecting canned tomatoes

Q: Recipes often call for whole canned tomatoes, only to have me puree or crush them. Wouldn’t precrushed ones work just as well?

A: Despite the variety of tomato products available at the grocery store, most chefs (including the food editors at Martha Stewart Living) prefer to start with whole, peeled tomatoes. This choice ensures you’re getting top quality. Manufacturers will take the unblemished fruits and pack them whole, leaving the rest to be pureed, crushed, chopped or diced. Also, more-processed products often contain tomato paste, which can alter the flavor of your dish.

Starting with whole tomatoes allows you to control the texture of your preparation: One brand’s “crushed” might be thick, while another’s could be soupy. To create a chunky consistency, you can use your hands to break up the tomatoes (be sure to wear an apron, since the fruits are likely to spurt when squeezed). For a neater appearance, drain and chop them. To make a smooth puree, whirl them in a blender. Another option is one of our favorite “Good Things”: Using a pair of kitchen scissors, cut the tomatoes right in the can.

Among whole canned tomatoes, San Marzano varieties grown in Italy’s Agro Sarnese-Nocerino region are considered the gold standard, thanks to the rich, volcanic soil that comes from nearby Mount Vesuvius. Like sparkling wine from the Champagne region of France, the San Marzano fruits from this part of Italy are protected because they have distinct qualities (look for “D.O.P.” on the can’s label, which stands for Denominazione di Origine Protetta, or “protected designation of origin”). Beware: As with Champagne, certified San Marzano tomatoes come at a premium price: They can cost up to three times as much as other canned varieties.