Saucy
It has been drizzling on and off for two days. Our furnace
started yesterday morning. This can only mean one thing - it's football season.
Good thing too, as our RV is now fully stocked with food and booze
drinks in preparation for our first tailgate of the season.
Margaritas - Breakfast of Champions!
This morning I turned ten tomatoes into 2 cups of tomato sauce.
I think this is about as ripe as
tomatoes are going to get in Portland this summer.
Four pounds of
tomatoes went through my food mill.
Almost four cups of juice came out.
Excuse my old scratched Pyrex bowl. I've had this
bowl
since probably forever. Wait... why am I
apologizing... this is a very special antique
vintage Pyrex bowl! I'm going to sell it on eBay for
$350. Or not.
I pureed half a yellow onion and
four big cloves of garlic in a mini-chopper, then
sautéed the mixture in a little olive oil for about
three minutes.
The tomato juice was added to the
pot and the sauce simmered for nearly one hour.
The sauce was reduced nearly exactly
in half. The tomato sauce spent the day in the fridge.
Tonight I heated the precious 2 cups
of tomato sauce, added a little kosher salt, a bit
of fresh basil and a big drizzle of extra virgin
olive oil, before tossing the sauce over eight
ounces of cooked spaghetti. Every ingredient used to
prepare this dish was organic.
A little freshly-grated parmesan and a lot of love.
Oh. I might have made a little white peach and blueberry
crostata as well.
Until my next update, I remain, your saucy correspondent.