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
I'd like to make a reservation. Would a vintage Amarone be appropriate to share with Righteous Red Sauce?
ReplyDeleteok tell me why you skin and seed. I've always wondered.
ReplyDeleteJen, YES!!! My favorite, hands down. xoxol
ReplyDeleteLisa, it's a texture thing. But you can save your skins and seeds for the stock pot. xoxol
ReplyDeleteThese just SOUND amazing, like the red just oozes from the computer screen, and I can just about taste the garlic. YUM!
ReplyDeletehell yeaz, doughtah!!!!
ReplyDelete