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.