Warming up for the BOLOGNESE: home made tomato sauce

When I used to have that little quadrangle of soil called back-yard [I shell recall it in some other post!], and a Summer worth of its name, it was a pleasure to relax from late Spring on having some plants to cure and to care of. It is amazing how distant we are from a gardening mentality and how terribly accustomed we became of supermarkets. Last year for example I planted some cherry tomatoes when they were too many for a salad I had the idea of producing my own tomato sauce. Delicious.

I like them especially for their imperfections

As soon as June delivered us a fully rebirth of Nature, so nice that some robins made their nest next to the boiler pipe, I felt a yearn for this sweet red ambrosia. Casually, I found some intense red tomatoes on the wine in Tesco, and they were also Finest, if I am not mistaken, and so I made this Caledonian attempt. 

Produce a cross at the bottom of the tomato, 

and drop it for 15 seconds 

in boiling water: 

a trick to peel them faster.

Tomatoes will naturally produces their juice,

a sort of homage to the chef, encouraged by

basil leaves, a pinch of salt, 

a sprinkle of black pepper and a clove of garlic,

and roll of drums

a tear drop of honey, 

to mitigate acidity.

As soon as the sauce is ready, embellish with 

a silent river of extra-virgin olive oil 

and

KEEP TURNED UPSIDE-DOWN UNTIL COLD,

and it will produce the vacuum effect!

It is excellent on Penne, Spaghetti or Macaroni (Maccheroni),

but it may also be 

a very non-expensive but largely appreciated

gift to a person you praise.

Delicious on tortelloni ricotta & spinach:

add just some butter and they will become

(tortelloni burro & oro)