I brought home another five pounds of tomatoes from the garden on Sunday. The Romas were set aside for roasting and for last night’s goulash, but the rest went into a small but fantastic batch of pasta sauce:
They simmered and sweat away in our big stock pot until the juice rendered out, then I ran them through the food mill to remove the skins and seeds. A few more minutes in the pot with a handful of herbs from the front bed, and I knew that I wasn’t going to be freezing this batch of sauce.
It was too good to wait. I stirred a ladleful into my macaroni Sunday night, and it was fantastic. Shane’s went out to dinner with a friend, so tonight I had a simple dinner of linguine, a bit of goat cheese, and a generous amount of the beautiful sauce. There’s half a cup left, and I’m tempted to just sop it up with the rest of the no-knead bread.