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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

6 comments:

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

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

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

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

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

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