Somewhere in the archives last year I talked about the trials and errors I was doing in making my own tomato sauce — another year and I’ve returned to it with a vengeance, and happily so. I’ve got the basic sauce preparation down to a science and can’t wait to try further experiments (and I’m hoping the visit to Italy in July will give me yet more ideas).
Yesterday for the first time I found myself with some pasta and prepared sauce by me in the freezer, so I went ahead and cooked it all up. The sheer richness of the sauce — not in terms of, say, creaminess or anything, but in terms of the overload of delicious tomato I had overseen creating was simply a pure, wonderful treat. Eaten out on my balcony in a warm afternoon with the dying sunlight and some wine to drink — pure bliss. What a great summer this should be!