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Monday, July 19, 2010

Homemade Tomato Sauce: Worth It?

48 tomatoes...

48 tomatoes...

48 tomatoes, plus a tart...

Pick, scald, peel, seed, chop, drain. Break for decaf and dark chocolate.

Saute one large sweet onion in 2 tablespoons olive oil. Add two large bulbs (heads) organic garlic and a generous splash balsamic. Add tomatoes, a light palm of salt. Basil? Not this time. Medium heat for 3 hours, uncovered. Stir...stir. Low heat through the night, uncovered.

Rise. Smell. Stir. Yeah, baby. Jar. Freeze.

Breakfast: scrape pot with crusty bread. Top sauced bread with homemade pesto. Eat, standing, eyes closed. Aaahhh...bella. Lick lips.

48 tomatoes, 2 quarts of righteous sauce. Each to be consumed with a $48 bottle of something red. Double mark-up, you know.

Worth it? Yes. Make your reservation now. Space limited. You bring the wine. Something Italian, perhaps...or vintage Californian.

Stool Art: Bistro, by Cindy Cash, 1996


  1. I'd like to make a reservation. Would a vintage Amarone be appropriate to share with Righteous Red Sauce?

  2. ok tell me why you skin and seed. I've always wondered.

  3. Jen, YES!!! My favorite, hands down. xoxol

  4. Lisa, it's a texture thing. But you can save your skins and seeds for the stock pot. xoxol

  5. These just SOUND amazing, like the red just oozes from the computer screen, and I can just about taste the garlic. YUM!