Wednesday, October 4, 2017

Red sauce

Eastside Road, October 4, 2017—

LAST FALL — just about a year ago, I think — Cook put up several jars of tomato sauce. She used a recipe from one of Alice Waters's books, which calls for roasting the whole tomatoes slowly in the oven, then running them through the food mill and canning them in the usuual way. Salt, of course, and a little olive oil, but no other ingredients, as I recall.

She put up a lot of jars, and probably doesn't need to repeat the process this year, though of course it would be a good idea, you can't have too much of a good thing put aside for rough times.

She has the habit of never quite finishing a jar, and leftovers accumulate. Tonight she put two little containers of them together, with a bay leaf, pepper and salt, garlic, and a dash of red wine, and we had her favorite whole wheat penne with red sauce. Parmesan grated on top. Green salad afterward, of course.

     🍷Red, "Guadagno," Preston of Dry Creek

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